Can I prepare Barbacoa Lamb Carnitas in advance?

Yes, you can prepare Barbacoa Lamb Carnitas ahead of time. After cooking and shredding the lamb, allow it to cool, then store it along with the cooking liquid in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the lamb in a frying pan with a bit of oil until it's browned and heated through. The cooking liquid can be warmed separately on the stove to add moisture back to the meat.

What’s the best way to cook Barbacoa Lamb Carnitas if I don’t have a slow cooker?

If you don’t have a slow cooker, you can cook the lamb in a heavy, oven-safe pot with a lid. Preheat your oven to 160°C (320°F) and cook the lamb for about 3 hours. Add extra stock or boiling water as needed to keep the meat moist, checking periodically to prevent drying. This method will yield tender, flavorful carnitas similar to slow cooking.

Can I freeze Barbacoa Lamb Carnitas for later use?

Yes, freezing Barbacoa Lamb Carnitas works well. After shredding the cooked lamb, place it in a freezer-safe container with some of the cooking liquid to keep the meat moist during freezing. Leave room for expansion and freeze. When ready to eat, defrost overnight in the fridge and reheat gently in a pan with a little oil and the reserved liquid to restore juiciness.

How can I adjust the Barbacoa Lamb Carnitas recipe for fewer servings?

To make a smaller batch of Barbacoa Lamb Carnitas, use about half the amount of lamb (such as half a shoulder or 2 lamb shanks) and reduce all other ingredients by roughly 25%. Cook the lamb using the same methods, whether in a slow cooker or oven, but expect shorter cooking times since there’s less meat.

What type of slow cooker works best for making Barbacoa Lamb Carnitas?

A large slow cooker, around 5.6 liters (6 quarts), is ideal for making Barbacoa Lamb Carnitas, as it provides enough space for the meat and cooking liquid. Some slow cookers also have a searing or browning function, which helps develop deeper flavors by browning the lamb before slow cooking. Brands like Morphy Richards or Cuisinart offer models with this feature, but a standard slow cooker without sear functions will also work well.

Barbacoa Lamb Carnitas Recipe With Slow Cooked Authentic Flavor

Ingredients

Scale

4 tablespoons vegetable oil

2.2 kg (4.8 lbs) bone-in shoulder of lamb

1 tablespoon adobo paste

1 tablespoon chipotle paste

4 cloves garlic, peeled and minced

1 tablespoon cumin

1 teaspoon ground coriander

1 tablespoon dried oregano

480 ml (2 cups) chicken or lamb stock

1 teaspoon salt

1 teaspoon ground black pepper

¼ teaspoon ground cloves

Juice of 2 limes (about 4 tablespoons fresh lime juice)

10–12 soft tacos, warmed

1 red onion, peeled and sliced

4 tablespoons chopped fresh coriander (cilantro)

2 jalapenos, sliced

10 cherry tomatoes, quartered

4 tablespoons salsa

120 ml (½ cup) sour cream

200 g (1 cup) guacamole

2 limes, sliced into wedges

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Instructions

1-First, heat 2 tablespoons of vegetable oil in a large frying pan and sear the lamb on all sides until browned. This step locks in the juices and adds depth to your slow-cooked lamb barbacoa.

2-Next, add the adobo paste, chipotle paste, garlic, cumin, ground coriander, oregano, stock, salt, pepper, ground cloves, and lime juice to the pan. Bring this mixture to a boil for even flavor distribution.

3-Then, transfer everything to a slow cooker and cook on low for 8-9 hours or on high for 6 hours. If you prefer the oven, use a heavy-based pan at 160°C for 3 hours, adding extra stock if needed to keep the meat moist.

4-After cooking, remove the lamb and shred it with two forks, discarding the bones. This gives you that classic carnitas texture.

5-Heat the remaining 2 tablespoons of oil in a frying pan over high heat and fry the shredded lamb for 3-4 minutes until it’s crisp and golden. Finally, assemble your tacos by dividing the meat evenly, drizzling with cooking sauce, and topping with red onion, fresh coriander, jalapenos, cherry tomatoes, salsa, sour cream, and guacamole. Serve with lime wedges on the side.

Last Step:

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Notes

⏰ Prepare barbacoa up to shredding stage ahead of time and refrigerate with cooking liquid for up to two days.
❄️ Freeze shredded meat and cooking liquid, leaving space for expansion; defrost overnight before reheating.
🔪 For smaller portions (~6 tacos), use half the lamb shoulder or 2 lamb shanks and reduce other ingredients by 25%; cook as directed.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking time: 6 to 9 hours
Cook Time: 6 to 9 hours
Category: Main Course
Method: Slow cooking, frying
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 385 kcal
Sugar: 3 g
Sodium: 1069 mg
Fat: 20 g
Saturated Fat: 9 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 87 mg