Slow Cooker Al Pastor Lamb Shoulder Tacos
Servings: 5
Ingredients
Ingredients
- 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)
Instructions
Directions
- 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.
Notes
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.