Recipe Provided By "The Curious Plate"
Courtesy of American Lamb Board
Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins
2.50 Boneless American lamb shoulder
3 Garlic (chopped)
2 tbsp Salt-free chili powder
2 tsp Ground paprika
2 Chipotle peppers adobo, (use less for a milder version)
1 cup Fresh pineapple chunks
0.50 cup Pineapple juice
0.25 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)
1Before you begin prepping your Al Pastor Sauce, set the boneless lamb shoulder on a baking sheet to bring to room temperature.
2Next, in a food processor combine garlic, chili powder, paprika, chipotle peppers, pineapple chunks, pineapple juice, vinegar, kosher salt, and pepper. Blend until smooth.
3Place 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.
4Once cooked, remove the lamb shoulder from the slow cooker and place on the cutting board. Using two forks shred the lamb.
5Toast a tortilla and then top with shredded lamb and desired toppings.
Note:
6The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
2.50 Boneless American lamb shoulder
3 Garlic (chopped)
2 tbsp Salt-free chili powder
2 tsp Ground paprika
2 Chipotle peppers adobo, (use less for a milder version)
1 cup Fresh pineapple chunks
0.50 cup Pineapple juice
0.25 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)
Directions
1Before you begin prepping your Al Pastor Sauce, set the boneless lamb shoulder on a baking sheet to bring to room temperature.
2Next, in a food processor combine garlic, chili powder, paprika, chipotle peppers, pineapple chunks, pineapple juice, vinegar, kosher salt, and pepper. Blend until smooth.
3Place 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.
4Once cooked, remove the lamb shoulder from the slow cooker and place on the cutting board. Using two forks shred the lamb.
5Toast a tortilla and then top with shredded lamb and desired toppings.
Note:
6The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Slow Cooker Al Pastor Lamb Shoulder Tacos
