Lamb barbacoa

Slow Cooker Lamb Barbacoa

Ingredients:

~4lb lamb roast cut into 3 inch cubes
Your favorite hot sauce (preferably something smoky)
Beef broth - 1 cup (or substitute chicken broth)
Garlic - 6 cloves
Cumin ground - 3 teaspoons
Cinnamon ground - 1 teaspoon
Lime juice - from 1/2 of a fresh lime
Oregano - 1/2 tablespoon (try Mexican oregano)
Pepper - 1 teaspoon
Olive oil - 2 tablespoons
Salt - 1/4 cup

Directions

1) Pat the lamb dry and cut into 3-inch chunks. Mince the 6 cloves of garlic.

2) Season lamb generously with salt ~ 1/4 cup.

3) Transfer meat to the slow cooker. (For best results sear the meat cubes first, for 2-3 minutes over medium heat on your stovetop).

4) In a bowl, mix beef broth, minced garlic, hot sauce (to taste), lime juice, oregano, and pepper. Stir to combine. Pour the mixture over the meat in the slow cooker. Make sure meat is coated on all sides. Add cinnamon on top.

5) Cook 4-6 hours on high, or 8 hours on low. Your barbacoa is done cooking when the meat easily falls apart by pulling it with a fork.

6) Discard any unwanted remaining pieces of fat and shred the meat apart using two forks. Serve hot.

Serving options

The traditional serving on corn tortillas is great. We prefer as a burrito bowl over cilantro rice. Either way, great garnishing options include salsa, cheese, guacamole, and sour cream.

Goes great with a beer!

Notes

Barbacoa is also great re-heated. Stored in an airtight container, it will stay fresh for 4-6 days and can be stored in a freezer for more than a month.