Ingredients

The following ingredients have 10 Servings
  • 7 pounds leg of lamb or lamb shoulder, bones and fat removed ((Note 1))
  • 2 medium onions, chopped
  • 1/2 cup red wine vinegar ((Note 2))
  • 20 cloves garlic ((Note 3))
  • 1 bunch cilantro leaves ((Note 4))
  • 4 jalapeño peppers, stemmed, roughly chopped ((Note 5))
  • 2 tablespoons ground cumin
  • 2 teaspoons table salt
  • 2 teaspoons ground black pepper

Instruction

  • Add Onions & Lamb: Place chopped onions along bottom of slow cooker. Cut lamb meat into 2-inch chunks and place on top of onions in slow cooker.
  • Blend Sauce: Add all sauce ingredients to blender (Note 6) and blend until thick and smooth, about 20 seconds. Evenly pour sauce over lamb chunks in slow cooker, then use tongs to flip lamb chunks at the top so that sauce drips below and coats more surfaces.
  • Cook & Serve: Cover and cook on low heat for 8 hours. Transfer only meat to large bowl, and shred using two forks. Transfer shredded meat back to slow cooker and stir to soak up liquid. Serve and store any leftovers (Note 7).