Lamb Barbacoa

Ingredients

• 3 pounds boneless lamb shoulder
• 1/2 cup beef broth
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh orange juice (from about 1 orange)
• 1 tablespoon chipotle hot sauce (or more, such as Tabasco or Cholula brands)
• 4 cloves garlic (smashed and peeled)
• 1 tablespoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1 tablespoon dried oregano (ideally Mexican oregano)
• 1/2 teaspoon chipotle chile powder ((recipe note #1))
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 dried bay leaves

Instructions

1. 1

   Trim off any large or hard pieces of fat from the lamb shoulder and cut into 3-inch chunks. Transfer to the bowl of a slow cooker.

2. 2

   In a blender combine all remaining ingredients except for bay leaves and blend until smooth (about 1 minute). Pour over lamb and stir to coat. Add bay leaves and cover. Cook on low for 5-6 hours, or until lamb shreds easily with a fork.

3. 3

   When it has cooled slightly, transfer lamb from the cooking juices to a large bowl. Using two forks, shred the meat.

4. 4

   Skim fat off of the juices in the slow cooker; remove and discard bay leaves. Add 1/2 cup or more of the juices to the shredded lamb and gently toss to coat. Refrigerate remaining juices for reheating (see note #2) or freeze for another use (see note #3).

5. 5

   Serve with warm tortillas and your choice of toppings or on tostadas, in burritos, on taco salads.