Slow Cooker Korean-Inspired American Lamb Shoulder Tacos
Spice up taco night with Slow Cooker Korean-Inspired American Lamb Shoulder Tacos! Tender, flavorful lamb meets bold Korean flavors in a soft tortilla—perfect for easy dinners or gatherings
Ingredients
- For the Lamb:
- 1/2 cup Gochujang
- 6 tsp White miso paste
- 5 cloves Garlic, minced
- 1 tbsp Freshly grated ginger
- 2 tbsp Lemon juice
- 3 to 4 lbs American Lamb Shoulder, cut into one-inch cubes
- For the Coleslaw:
- 1 16oz Bag of store bought coleslaw mix
- 1/3 cup Mayonnaise
- 1 cup Kimchi, roughly chopped
- 8 to 10 Flour tortillas
- For garnish: sliced avocado, Sriracha, sesame seeds, scallions
Instructions
- In a large mixing bowl combine the first five ingredients. Add the American lamb shoulder to a bowl and gently turn the lamb making sure the sauce has coated it entirely.
- Spray the insert of a 5-quart slow cooker with non-stick cooking spray and place the lamb shoulder into the bottom. Cover and cook on low for 6 to 8 hours.
- Once cooked, remove the lamb shoulder from the slow cooker and place on a cutting board to rest for at least 3 minutes before slicing and shredding.
- While the lamb rests, make the coleslaw. In a large mixing bowl combine the bag of coleslaw, mayo and kimchi. Set aside.
- To serve: take a toasted tortilla and top with shredded lamb followed by coleslaw and desired toppings. Serve and enjoy!
- NOTE: USDA recommends the following time and temperature parametersAll Other CutsInternal temperature of 145°F, with a 3 minute rest