Tender Lamb Carnitas Crockpot: Easy Mexican Dinner (Print Version)
Slow cook tender Lamb Carnitas in your crockpot for an easy, flavorful Mexican dinner. My simple recipe brings authentic taste right to your kitchen.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 7 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ For the Lamb Carnitas
01 -
Boneless Lamb Shoulder (3-4 lbs)
02 -
Yellow Onion (1 large, sliced)
03 -
Garlic Cloves (6-8, minced)
04 -
Orange (1, halved)
05 -
Lime (1/2, halved)
06 -
Chicken Broth (1 cup)
→ Flavor Boosters
07 -
Cumin (2 tsp)
08 -
Dried Oregano (1 tsp)
09 -
Chili Powder (1 tsp)
10 -
Bay Leaves (2)
11 -
Salt (to taste)
12 -
Black Pepper (to taste)
→ For Crisping
13 -
Lard or Avocado Oil (1-2 tbsp)
→ Serving & Garnish
14 -
12-14 Corn or Flour Tortillas, for serving
15 -
1/2 cup Fresh Cilantro, chopped, for serving
16 -
1/2 cup Diced Red Onion, for serving
17 -
1 cup Salsa, for serving
18 -
2 Avocados, sliced, or 1 cup Guacamole, for serving
# Instructions:
01 -
First things first, let's get that lamb ready for its spa day in the slow cooker. I usually trim off any really thick pieces of fat, but leave some on for flavor, you know? Then, cut the lamb shoulder into 2-3 inch chunks. This helps it cook evenly and absorb all those amazing flavors. Season it generously with salt and pepper right now – don't be shy! I always feel like I'm giving it a good seasoning rub, almost like a little ritual before the magic happens.
02 -
Now, for the fun part! Toss those seasoned lamb chunks into your crockpot. Next, tuck in your sliced yellow onion and minced garlic. Then, nestle in the orange and lime halves. Pour in the chicken broth, and sprinkle over the cumin, oregano, and chili powder. And for goodness sake, don't forget those bay leaves! Give it all a gentle stir, just to make sure everything's mingling nicely. It already smells so promising, honestly.
03 -
Cover that crockpot and let it do its thing. Cook on low for 6-8 hours or on high for 3-4 hours. You're looking for fork-tender lamb, where it practically falls apart when you touch it. I usually go for the low and slow method because it just yields the most tender, melt-in-your-mouth results. The aroma filling your kitchen at this point? Pure heaven. It's the kind of smell that makes you feel instantly hungry, even if you just ate.
04 -
Once the lamb is super tender, carefully remove it from the crockpot using a slotted spoon. Place it in a large bowl. Discard the orange, lime, onion pieces, and bay leaves. Use two forks to shred the lamb into bite-sized pieces. Now, for the best part: heat a large skillet over medium-high heat with a tablespoon or two of lard or oil. Once hot, add a single layer of shredded lamb and let it crisp up for 3-5 minutes per side. You want those beautiful, slightly browned, crispy bits. This is where I always get a little impatient, but trust me, it's worth the wait!
05 -
After crisping up a batch, transfer it to a serving dish. Repeat with the remaining lamb, adding more lard or oil if needed. Once all your lamb carnitas are beautifully crispy, spoon a few tablespoons of the reserved cooking liquid from the crockpot over the meat. This adds back moisture and flavor, preventing it from being too dry. It’s a little trick I picked up after one too many dry batches – oops!
06 -
And there you have it! Your incredible <strong>Lamb Carnitas Crockpot</strong> is ready to be devoured. Pile it high on warm tortillas, add your favorite toppings, and just dig in. The combination of tender, juicy lamb with those crispy edges? Honestly, it's just perfection. I love seeing everyone's faces light up when they take that first bite; it's the best reward.
# Notes:
01 -
My secret for extra tender lamb carnitas: don't skip the orange and lime!
02 -
Make ahead tip: cook the lamb the day before, then just crisp it up when you're ready to eat.
03 -
Swap lamb for pork shoulder if you can't find it easily; it's still delicious!
04 -
Serving suggestion: pile high on warm corn tortillas with a drizzle of spicy mayo.
# Tools You'll Need:
01 -
Crockpot (slow cooker)
02 -
Large skillet
03 -
Tongs or slotted spoon
04 -
Two forks
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 10 g
Protein: 40 g