Hot Mama In The City

Barbacoa is a form of cooking meat, from which the term “barbecue” derives. It's a preparation of steaming and smoking meat until fork-tender. The result is a very flavor and moist meat that falls right off the bone. Meat selection can vary in different parts of the world; some cultures use lamb, beef, pork or even goat.

This slow cooker recipe for Barbacoa is spicy, tender and delicious! This was my very first time cooking lamb and I was slightly intimated at first but to my surprise the lamb was incredibly easy to cook and the result was a very tender and juicy meal.
My Barbacoa Lamb recipe is made with Cedar Springs American lamb from Mountain States Rosen. All Mountain States Rosen lambs are born and raised responsibly on open U.S. pastures and are carefully tended to by MSR producer-growers, many of which are third-, fourth- and fifth-generation ranchers that understand the value of care-in production and animal well-being. Cedar Springs American lamb is USDA “all natural” with no artificial ingredients, minimally processed and has a delicate, velvety texture, rich in flavor and nutrients.

Mountain States Rosen all natural lamb can be purchased at your local grocery stores, sold under the name of Cedar Springs Lamb, Shepherd's Pride Lamb or under your grocery store’s private label. Visit  www.mountainstatesrosen.com to learn more.



Slow Cooker Barbacoa Lamb Recipe

Ingredients:
3 lb. -  Cedar Springs or Shepherd's Pride Lamb Shoulder (boneless or bone-in)
2 Dried Ancho Chile's
2 Chipotle Chile's (dried or canned)
1 Tbs. Paprika
2 Tsb. Oregano
1/4 Tsb. Ground Cinnamon
5 Garlic Cloves
1/2 Cup Vegetable Oil
1 Cup Water

Instructions:

1. Add chile's, paprika, oregano, cinnamon, garlic cloves, oil and water into a blender and blend until well mixed. 
2. Place Lamb and mixed ingredients into a slow cooker.
3. Cook on high for 6 hours or until meat is tender and falling apart.
4. Serve with slider buns, avocado, cherry tomatoes and jalapenos