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Recipe Provided By
"The Curious Plate"Prep Time
10 min
Cook Time
8 HR
Total Time
8HR, 10 MIN
Servings
4-6
Ingredients
- 2.5 pounds boneless American lamb shoulder
- 3 garlic cloves, (chopped)
- 2 tablespoon salt-free chili powder
- 2 teaspoon ground paprika
- 2 chipotle peppers adobo, (use less for a milder version)
- 1 cup fresh pineapple chunks
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- Kosher salt, (to taste)
- Freshly ground pepper,(to taste)
- Flour tortillas
- Fresh cilantro leaves, pico de gallo, sour cream, avocado, (for garnish)
- Cotija cheese crumbled, (for garnish)
Directions
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.
* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F 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.
