Pulled Lamb for Nachos, Tacos or Bowls Recipe - California Lamb

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.)
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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

sour cream
prepared pico de gallo
prepared guacamole
queso fresco
fresh cilantro, chopped

Appetizers, Entrees
mexican, nachos, slow cooker, tacos