1-Getting started with Barbacoa Lamb Carnitas: Getting started with Barbacoa Lamb Carnitas is as simple as heating up your pan and letting the flavors do the work. I’ll guide you through each step to ensure your meal turns out tender and delicious. With a bit of prep, you’ll have a dish that’s ready to wow your family or guests.

2-First, heat 2 tablespoons of vegetable oil in a large frying pan and sear the lamb shoulder on all sides until it’s nicely browned. This step locks in the juices and builds that rich flavor base. Next, add the adobo paste, chipotle paste, minced garlic, cumin, ground coriander, dried oregano, stock, salt, black pepper, ground cloves, and lime juice to the pan, stirring everything together.

3-Bring the mixture to a boil, then transfer it all into a slow cooker for even cooking. Set it to low for 8-9 hours or high for 6 hours, depending on your schedule. If you prefer the oven, place everything in a heavy pan with a lid and cook at 160°C for about 3 hours, checking and adding extra stock if needed to keep the lamb moist.

4-Finishing Touches: Once the lamb is done, remove it from the slow cooker or oven and shred the meat using two forks, discarding the bones for a clean result. Heat the remaining 2 tablespoons of oil in a frying pan and fry the shredded lamb for 3-4 minutes until it becomes crisp and golden, adding that perfect texture. To serve, divide the shredded lamb among the warmed tacos, drizzle with the cooking sauce, and top with red onion, fresh coriander, jalapenos, cherry tomatoes, salsa, sour cream, and guacamole. Don’t forget the lime wedges on the side for a fresh squeeze.