Can I make Barbacoa Lamb Carnitas ahead of time?

Yes, you can prepare Barbacoa Lamb Carnitas up to the point of shredding the meat. After cooking, cool the lamb and cooking liquid, then store both separately in airtight containers in the refrigerator for up to two days. To reheat, pan-fry the shredded lamb in a little oil until hot and crispy. Reheat the cooking liquid gently on the stove until it’s steaming. This method preserves flavor and texture for easy meal prep.

What’s the best way to cook Barbacoa Lamb Carnitas without a slow cooker?

If you don’t have a slow cooker, use a heavy, oven-safe pot with a lid. Cook the lamb at 160°C (320°F) for about 3 hours. Add extra stock or water as needed to keep the meat moist. Check every hour to prevent drying out. This method replicates slow cooking by breaking down the meat’s fibers for tender, flavorful results.

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

For smaller portions, use about half a shoulder of lamb or two lamb shanks, which serve around 2-3 people (approximately 6 tacos). Reduce all other ingredients by 25% and follow the same cooking instructions. This proportion keeps the flavors balanced without wasting ingredients.

Is it possible to freeze Barbacoa Lamb Carnitas, and how should I reheat it?

Yes, Barbacoa Lamb Carnitas freezes well. Cool the shredded lamb and cooking liquid separately, leaving space in containers for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm the lamb in a skillet with a bit of oil until heated through and slightly crispy. Warm the cooking liquid on the stove and add to the meat as desired.

What slow cooker size works best for making Barbacoa Lamb Carnitas?

A large slow cooker of around 5.6 liters (6 quarts) is ideal to comfortably fit a whole lamb shoulder and liquid. Models with a searing function can also help brown the meat before slow cooking, improving flavor. Brands like Morphy Richards and Cuisinart offer suitable slow cookers for this recipe. Smaller slow cookers may not accommodate the full recipe at once.

Barbacoa Lamb Carnitas Recipe For Rich Slow Cooked Flavor

Ingredients

– 2.2 kg bone-in shoulder of lamb

– 4 tablespoons vegetable oil

– 1 tablespoon adobo paste

– 1 tablespoon chipotle paste

– 4 cloves garlic minced

– 1 tablespoon ground cumin

– 1 teaspoon ground coriander

– 1 tablespoon dried oregano

– 480 ml chicken or lamb stock

– 1 teaspoon salt

– 1 teaspoon ground black pepper

– ¼ teaspoon ground cloves

– Juice of 2 limes

– 10-12 soft tacos for serving

– 1 red onion sliced for serving

– 4 tablespoons chopped fresh coriander for serving

– 2 jalapenos sliced for serving

– 10 cherry tomatoes quartered for serving

– 4 tablespoons salsa for serving

– 120 ml sour cream for serving

– 200 g guacamole for serving

– Lime wedges for serving

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Instructions

1-First Step: Prepare all ingredients by chopping onions, mincing garlic, and measuring spices to streamline cooking.

2-Second Step: Sear the lamb shoulder in a hot pan to develop a flavorful crust, aiding in depth.

3-Third Step: Remove lamb and sauté onions and garlic until translucent, layering flavor.

4-Fourth Step: Combine seared lamb, sautéed aromatics, chipotle peppers, cumin, oregano, lime juice, salt, and pepper in a slow cooker or Dutch oven.

5-Fifth Step: Cook on low heat for 6-8 hours until lamb is tender and shreddable. Adjust timing for pressure cooker to reduce time.

6-Sixth Step: Shred the lamb using forks, mixing it with the cooking juices for extra moisture and flavor.

7-Final Step: Serve hot with tortillas, fresh herbs, and lime wedges. Adapt by using jackfruit for vegan needs or leaner meat for low-calorie variations.

8-Heat 2 tablespoons of vegetable oil in a large frying pan and sear the lamb on all sides. Add adobo paste, chipotle paste, garlic, cumin, coriander, oregano, stock, salt, pepper, cloves, and lime juice, then bring to a boil and transfer to a slow cooker. Cook on low for 8-9 hours or on high for 6 hours.

9-After cooking, remove the lamb, shred the meat with two forks, discarding the bones. Heat the remaining 2 tablespoons of oil and fry the shredded lamb until crisp and golden. Assemble tacos by dividing the meat among the warmed tortillas, drizzle with sauce, and top with sliced onion, coriander, jalapenos, cherry tomatoes, salsa, sour cream, and guacamole. Serve with lime wedges for a complete meal.

Last Step:

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Notes

⏲️ Lamb can be oven-cooked at 160°C for 3 hours in a covered heavy-based pan with extra stock.
🥶 Cooked meat can be refrigerated for up to two days or frozen before shredding.
🍳 Reheat shredded lamb by frying and warm the cooking liquid separately for best texture.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking time: 6 to 9 hours
Category: Main Dish
Method: Slow cooking
Cuisine: Mexican-inspired
Diet: Gluten-Free

Nutrition

Serving Size: 1 taco with toppings
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