Can I prepare Barbacoa Lamb Carnitas in advance?

Yes, you can prepare Barbacoa Lamb Carnitas ahead of time. Cook and shred the lamb, then store both the meat and cooking liquid separately in airtight containers. Refrigerate for up to two days or freeze for longer storage. When ready to eat, reheat the lamb by frying it in oil until crispy and heated through. Warm the cooking liquid in a saucepan before serving. This method keeps the meat flavorful and tender.

How do I cook Barbacoa Lamb Carnitas in the oven instead of a slow cooker?

To cook Barbacoa Lamb Carnitas in the oven, place the lamb and ingredients in a heavy, oven-safe pot with a lid. Roast at 160°C (320°F) for about 3 hours. Add extra stock or boiling water as needed to keep the meat moist during cooking. Check occasionally to prevent drying, and shred the lamb once it is tender.

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

A slow cooker with a capacity of 5 to 6 quarts (around 5 to 6 liters) is ideal for Barbacoa Lamb Carnitas. This size allows enough space for the lamb shoulder and liquid to cook evenly. Models with a searing function can help brown the meat before slow cooking, enhancing flavor but are not required.

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

To make a smaller batch, use a half lamb shoulder or two lamb shanks for about 6 tacos. Reduce all other ingredients by approximately 25%, and cook following the same instructions. This resizing makes sure you don’t waste ingredients and still get delicious carnitas.

Is it possible to freeze Barbacoa Lamb Carnitas after cooking?

Yes, Barbacoa Lamb Carnitas freezes well. After shredding the cooked lamb, let it cool completely, then freeze the meat and cooking liquid separately in freezer-safe containers. Leave space for the liquid to expand. Thaw overnight in the fridge before reheating by frying the meat until crispy and warming the liquid, preserving the texture and flavor.

Barbacoa Lamb Carnitas Recipe With Tender Slow Cooked Flavor

Name: Barbacoa Lamb Carnitas
Prep time: PT-491116H42M57S
Total time: PT-491116H22M57S
Cuisine: Mexican-inspired
Ingredients: 4 tablespoons vegetable oil; 2.2 kg (4.8 lbs) bone-in shoulder of Welsh lamb; 1 tablespoon adobo paste; 1 tablespoon chipotle paste; 4 cloves garlic, peeled and minced; 1 tablespoon ground 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; 2 jalapenos, sliced; 10 cherry tomatoes, quartered; 4 tablespoons salsa; 120 ml (1/2 cup) sour cream; 200 g (1 cup) guacamole (store-bought or homemade); 2 limes, sliced into wedges

Description

🍖 Savor the deep, rich spices and tender texture of this slow-cooked Lamb Barbacoa, perfect for flavorful weeknight dinners or festive meals.
🌮 This recipe delivers crispy shredded lamb served in warm soft tacos with fresh, vibrant toppings for a complete and satisfying dish.

Ingredients

Scale

4 tablespoons vegetable oil

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

1 tablespoon adobo paste

1 tablespoon chipotle paste

4 cloves garlic, peeled and minced

1 tablespoon ground 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

2 jalapenos, sliced

10 cherry tomatoes, quartered

4 tablespoons salsa

120 ml (1/2 cup) sour cream

200 g (1 cup) guacamole (store-bought or homemade)

2 limes, sliced into wedges

Instructions

1-First, sear the lamb in 2 tablespoons of vegetable oil until it’s golden brown, locking in those rich flavors.

2-Next, add the adobo paste, chipotle paste, minced garlic, ground cumin, ground coriander, dried oregano, stock, lime juice, salt, pepper, and ground cloves to the pot, stirring everything together.

3-Bring the mixture to a boil, then transfer it to your slow cooker and cook on low for 8-9 hours or on high for 6 hours until the lamb is fall-apart tender.

4-Once done, shred the lamb and discard the bones, then fry the shredded meat in the remaining 2 tablespoons of oil until it’s crisp and golden.

5-To assemble, divide the crispy lamb among the warmed soft tacos, drizzle with some cooking sauce, and top with sliced red onion, fresh coriander, jalapenos, quartered cherry tomatoes, salsa, sour cream, and guacamole.

6-Serve with lime wedges on the side for a fresh squeeze of zest, and enjoy your meal.

Notes

⏲️ You can cook the lamb in a heavy-based ovenproof pan at 160°C for about 3 hours with extra stock as an alternative to slow cooking.
🥩 Prepare in advance by shredding the meat and refrigerating or freezing separately from the cooking liquid.
🔪 For smaller portions, halve the lamb shoulder and reduce the other ingredient quantities accordingly.

Prep Time: 20 minutes
Cooking time: 6-9 hours
Category: Main Dish
Method: Slow cooking, frying
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 taco with toppings
Calories: 385
Sugar: 3g
Sodium: 1069mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 29g
Cholesterol: 87mg

Keywords: Lamb barbacoa, Slow-cooked lamb, Crispy shredded meat, Soft tacos