Got a great deal on lamb shoulder, and since it was Tuesday we were inspired to cook some of it for tacos. We still managed to freeze an additional 2 pounds.
Inspired by Chez Us' Slow Cooker Barbacoa Style Lamb Tacos. We didn't have all the ingredients, but substituted some things in that fit in with Barbacoa. |
| Slow Cooker Barbacoa Style Lamb Tacos via Chez Us |
Ingredients:
- 1/4 cup Old School/New School Brett IPA (homebrew)
- 1 T apple cider vinegar
- 1 tsp Penzeys Frozen Pizza Seasoning
- 1 T ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 3 cloves garlic, peeled
- 1/4 yellow onion
- 2 pounds lamb shoulder
- kosher salt
- black pepper
- The day before cooking, make the marinade: Place the first 6 ingredients into a food processor; blend until well combined.
- Place the lamb in a glass dish. Rub the lamb with some salt and pepper. Spread marinade mixture all over both sides. Cover the dish and place in the refrigerator overnight.
- The next morning, place the marinated lamb into the slow cooker. Cook for 7 hours over low heat.
- After cooking, de-fat and shred lamb.
- Reserve cooking liquid and decant into mason jar. Refrigerate to congeal fat. Skim and save fat. Save residual juice.
- Fat removed from meat can also be saved/reused. I froze it to use later.
- Black and red kidney beans
- quinoa
- corn
- chopped onions
OR as a taco with corn tortillas
Created 5/8/2014
