Slow Cooker Pulled Lamb Tacos

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 3 1/2 lbs boneless lamb shoulder (can be reduced to 3 lbs)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 6 garlic cloves, minced
• 1 tablespoon chili powder
• 1 cup chicken stock (recommend 1/2 cup instead)
• 1 cup frozen corn
• 1 cup salsa
• 2 tablespoons tomato paste
• 1/4 cup fresh cilantro, finely chopped
• 18 taco shells
• 2 cups iceberg lettuce, chopped
• 1 cup tomato, diced
• 1 1/2 cups cheddar cheese, shredded
• 1 cup light sour cream

Recipe

• 1 sprinkle lamb with salt and pepper. in large dutch oven, heat oil over medium-high heat; brown lamb all over. transfer to slow cooker.
• 2 add onions, garlic and chili powder to dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
• 3 add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. cover and cook on low for 10 hours or until lamb is tender.
• 4 if you do not have time, you could omit step 1-3 and just add everything to the cooker as it is. i think that step 1-3 does add flavour, though.
• 5 transfer lamb to cutting board. trim off excess fat; with 2 forks, shred lamb. return lamb to slow cooker.
• 6 add corn, salsa and tomato paste. cover and cook on high for 15 minutes or until thickened. stir in coriander.
• 7 serve in bowl along with basket of taco shells for everyone to spoon mixture into.
• 8 serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.