Slow Cooker Al Pastor Lamb Shoulder Tacos
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!
Ingredients
- 2.5 lbs Boneless American lamb shoulder
- 3 cloves Garlic, chopped
- 2 tbsp Salt-free chili powder
- 2 tsp Ground paprika
- 2 whole Chipotle peppes adobo (use less if you want a milder taste)
- 1/2 cup Pineapple juice
- 1 cup Fresh pineapple chunks
- 1/4 cup White vinegar
- Kosher salt and pepper to taste
- Flour tortillas
- Fresh cilantro, pico de gallo, sour cream, avocado, for garnish
- Cotija cheese crumbles, garnish
Instructions
- 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. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.
- 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!
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!