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.
I used a full 15 oz can of pineapple chunks and cooked it with a lamb neck. The sauce is delish! This would work well on any tough cuts, such as lamb riblets, bone-in shoulder, shanks, etc… and you can pull out the bones before shredding the meat. Yummmmmmm
made this, love it, but had to use canned pineapple. next time will double the amount of canned pineapple and add a ripe jalapeño pepper.