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Lamb Barbacoa Tacos

  • Author: Primal Palate
  • Prep Time: 30
  • Cook Time: 240
  • Total Time: 4 hours 30 minutes



Spice Mix

  • 1 Tbsp kosher salt
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp chipotle powder


  • 1 cup filtered water
  • 2lbs boneless lamb shoulder
  • 2 Tbsp yellow mustard
  • 2 Tbsp Rendered Lard
  • Tortillas (pg 334)

Suggested Toppings

  • Pico de Gallo (pg 254)
  • Guacamole
  • Radish slices
  • Fresh cilantro
  • Fresh lime juice


  1. In a small mixing bowl, combine all of the ingredients for the spice mix and stir evenly to combine
  2. Pour the water into a slow cooker and turn the heat to high. Cover the lam shoulder with mustard, then evenly distribute the spice mix all over the lamb. Make sure to get it into all of the crevices as best you can.
  3. Heat the lard in a heavy skillet over medium to medium –high heat. The lard should be very hot, but not smoking. Sear the lamb on all sides to give it a golden brown crust. Place the lamb in the slow cooker, cover, and cook on high for 4 hours.
  4. About 20 minutes before the lamb has finished cooking, prepare the tortillas.
  5. When fully cooked, the lab should shred easily with a fork. Remove the lamb from the slow cooker and shred it.
  6. Top each tortilla with shredded lamb and garnish with toppings of your choice.


  • Serving Size: 6