Pulled Lamb for Nachos, Tacos or Mexican-Style Bowls Recipe

Recipe Provided By Superior Farms

This recipe can be enjoyed as nachos, a filling for soft or hard taco shells, or even a base to a Mexican-Style bowl with your favorite sautéed veggies, beans, rice, and toppings of choice. Either way you serve it, it’s sure to be a crowd pleaser.

Preparation

• In a small bowl, combine salt, pepper, chili powder, cumin and oregano. Massage dry rub all over shoulder roast, wrap tightly with plastic wrap and refrigerate for 1-2 hours.
• Add onions, Arbol chilies, garlic and bay leaf to the bottom of a large slow-cooker. Unwrap shoulder roast and place in slow-cooker on top of the onions. Add lime juice and cover with beer.
• Cover and cook on low for 8-10 hours or until meat shreds easily with a fork. Remove meat to a platter and let cool slightly. Skim fat from braising liquid and save in a separate container.
• Once meat has cooled enough, use two forks (or your fingers) to shred apart. Return to slow-cooker to keep warm. Add a small amount of braising liquid to moisten, if desired.
• Nacho assembly
• Preheat oven to 350°.
• Between two baking sheets layer chips, pulled lamb, black beans and shredded cheeses. Repeat this step twice more, building nachos into a mound.
• Place baking sheets into oven and bake until warmed through and cheese has melted, about 10-15 minutes.
• Remove and serve with garnish.
• (Instead of preparing “community” nachos with the baking sheets use large, oven-safe plates for individual servings.)