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Slow Cooker Al Pastor Lamb Shoulder Tacos

Prep Time10 minutes
Cook Time8 hours
Servings: 5



  • 2.5 pounds boneless Choate Family Farms lamb shoulder
  • 3 garlic cloves (chopped)
  • 2 tablespoon salt-free chili powder
  • 2 teaspoon ground paprika
  • 2 chipotle peppers adobo (use less for a milder version)
  • 1 cup fresh pineapple chunks
  • 1/2 cup pineapple juice
  • 1/4 cup white vinegar
  • Kosher salt (to taste)
  • Freshly ground pepper (to taste)
  • Flour tortillas
  • Fresh cilantro leaves pico de gallo, sour cream, avocado, (for garnish)
  • Cotija cheese crumbled (for garnish)



  • Before you begin prepping your Al Pastor Sauce, set the boneless lamb shoulder on a baking sheet to bring to room temperature.
  • Next, in a food processor combine garlic, chili powder, paprika, chipotle peppers, pineapple chunks, pineapple juice, vinegar, kosher salt, and pepper. Blend until smooth.
  • Place the lamb shoulder into the bottom of a 5-quart slow cooker. Cover the lamb shoulder with the “Al pastor sauce”. Set the slow cooker either on low for 8-hours or on high for 4-hours.
  • Once cooked, remove the lamb shoulder from the slow cooker and place on the cutting board. Using two forks shred the lamb.
  • Toast a tortilla and then top with shredded lamb and desired toppings.


Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

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