Description
A rich and flavorful smoked lamb barbacoa that’s perfect for tacos or burritos.
Ingredients
Scale
- 3 pounds lamb shoulder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
Instructions
- Preheat your smoker to 225°F (107°C).
- Mix salt, pepper, cumin, and oregano in a bowl. Rub the mixture onto the lamb shoulder.
- Place the lamb in the smoker and smoke for about 4-6 hours, or until the internal temperature reaches 190°F (88°C).
- Remove the lamb and let it rest for 30 minutes before shredding.
- Combine shredded lamb with beef broth, apple cider vinegar, and lime juice before serving.
Notes
- This recipe works great in a slow cooker if you don’t have a smoker.
- Serve with warm tortillas and your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg