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.
- 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.)