Slow Cooker Al Pastor Lamb Shoulder Tacos

***This post is sponsored by The American Lamb Board. All opinions are my own***

Slow Cooker Al Pastor Lamb Shoulder Tacos are thinly sliced pieces of marinated boneless American Lamb shoulder. Made with fresh pineapple, adobo peppers, and spices. Serve these simple, refreshing tacos during the week for an easy dinner! 

If you stop by our house any given night, you’ll always find a batch of taco meat in our fridge. We eat tacos probably at least three times a week. I mean, #tacothursday can be just as fun! 

Now that the weather is perking up, I’m always more motivated to mix up our typical taco routine for something a little fresher. Enter: Slow Cooker Al Pastor Lamb Shoulder Tacos.

These tacos are a dream. Not only are these tacos bathed in a quick and easy al pastor sauce, but it’s cooked entirely in the slow cooker for a set and forget situation. Can you say win?! I will say the key to the success of these tacos is using boneless lamb shoulder. Let’s find out what all the fuss is about.  

Why Use Boneless American Lamb Shoulder 

I used American Lamb in this recipe. Their lean, nutrient-rich boneless lamb shoulder is ideal for making a lot of dishes, but they are truly magnificent when used in this festive-infused meal. Aside from the fact that they are one of the most delicious types of protein out there, they are also packed with an array of essential nutrients such as zinc, iron, selenium, riboflavin, niacin, and vitamins B6 and B12. 

Plus- did you know that a 3-ounce serving of American Lamb has approximately 160 calories and 40% of the fat in them is monounsaturated fat, a good fat also found in avocados and olive oil? Yep! So you get a nice amount of carbs from the tortillas and hunger-curbing, yet low-calorie protein from the lamb to make an amazingly balanced dish that is undeniably delicious to boot! 

Al Pastor Origins

Al pastor is a traditional Mexican dish that is made with spit-roasted pork and various seasonings and toppings. The concept of this type of cooking dates back to the 20th century when Lebanese immigrants introduced the concept of spit-roasting meat to Mexico. The result led to Hispanics infusing their own spices and local ingredients which turned into al pastor where you can find at local restaurants and taquerias throughout Mexico. 

Slow Cooker Al Pastor Lamb Shoulder Taco Ingredients

This simple, slow cooker recipe calls for a handful of  ingredients but packs quite a punch flavor-wise! Plus, it’s quite versatile too, you can easily turn this Al Pastor Lamb Shoulder to enchiladas, burritos, and more. It’s the perfect dish to make all year-round. 

• Garlic clove – adds flavor
• Ground chili powder & paprika – spices used to flavor the sauce
• Chipotle Adobo peppers – adds heat to the sauce. Use less peppers if you want to keep the flavor mild
• Pineapple chunks – base of the al pastor sauce
• Pineapple juice – use fresh if you can! 
• Kosher salt and pepper – always be seasoning
• White vinegar – helps balance out the sauce
• Boneless lamb shoulder– American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished. 
• Flour tortillas – the perfect vehicle to serve the lamb shoulder
• Fresh cilantro, pico de gallo, avocado – garnishes 

How to Make Slow Cooker Al Pastor Lamb Shoulder Taco

1. Before you begin prepping your al pastor sauce, set the boneless lamb shoulder on a baking sheet to bring to room temperature. 
2. Next, in a food processor combine garlic, chili powder, paprika, chipotle peppers, pineapple chunks, pineapple juice, vinegar, kosher salt, and pepper. Blend until smooth. 
3. 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. 
4. Once cooked remove the lamb shoulder from the slow cooker and place on the cutting board. Using two forks shred the lamb. 
5. Toast a tortilla and then top with shredded lamb and desired toppings! 

Helpful Tips

• USDA recommends that American lamb shoulder be cooked to a safe internal temperature of 145 degrees with a 3 minute rest.. Use a food thermometer to make sure that you are cooking the meat right. 
• To have perfectly browned ground meat, make sure that it is at room temperature before cooking. We suggest at least 30 minutes prior to cooking.
• Toasting the flour tortillas in a hot skillet for a few minutes on each side will make these tacos extra flavorful.
• You can prepare the al pastor sauce a day or two ahead to help save you some time during the week.

Frequently Asked Questions

• Can this recipe be made gluten free? Yes, simply replace the flour tortillas with corn. 
• Can I use other types of proteins for this recipe? Yes, you can also use beef or chicken. 
• Can I use canned pineapple?  Yes, canned pineapple is a great option if you can’t find fresh pineapple

Storing Notes

You can store leftovers in an airtight container for up to 3 to 4 days. All the toppings should be stored separately. To reheat the al pastor lamb, slice into small pieces or shred, and place into a skillet over medium heat. Cook, stirring occasionally until the lamb is heated through. You can also preheat your oven to 350 degrees and place the al pastor lamb on a baking sheet and the heat through.