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.)

Pulled Lamb Ingredients

  • 3-4 pound boneless lamb shoulder roast
  • 4 teaspoons kosher salt
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2-4 dried arbol chili peppers (the more chilies the spicier!)
  • 1 medium white onion, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • juice from 2 limes
  • 12 ounces dark beer (think Negro Modelo)

Make it Nachos

  • pulled lamb
  • 30 ounces tortilla chips
  • 12 ounces sharp cheddar, shredded
  • 12 ounces Monterey jack, shredded
  • 2-15 ounce cans black beans, drained and rinsed

Garnish

  • sour cream
  • prepared pico de gallo
  • prepared guacamole
  • queso fresco
  • fresh cilantro, chopped
  • Category
    Appetizers
    Tags
    mexican, nachos, slow cooker, tacos