Easy Slow-Cooked Lamb Barbacoa

https://www.bulletproof.com/recipes/easy-lamb-barbacoa-recipe/

Start to Finish: 6.5 hours

Ingredients:

• 5 lamb shanks or 2 pounds lamb shoulder (room temperature)
• 1 cup bone broth
• 1 tbsp. smoked paprika
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 2 tsp. garlic powder or 4-5 cloves of garlic, finely chopped
• 1 1/2 - 2 tsp. chipotle powder
• 1 tsp. salt
• 1/2 tsp. ceylon cinnamon powder
• A drizzle of Brain Octane C8 MCT Oil

Instructions:

1. In a small mixing bowl, add all the spices and salt. Stir to combine.
2. Add the lamb roast or shanks into your slow cooker or, if you're cooking in the oven, place it in an ovenproof dish. Evenly distribute the spice mix over the lamb. Make sure to get it into all of the crevices as best you can.
3. Slow cooker: Pour the bone broth into the slow cooker and turn the heat to high. Cook for 5-6 hours. Oven: If you’re using the oven, pour the bone broth into the ovenproof dish and place into a preheated oven. Cook for 6 hours at 110°C or 230°F.
4. When fully cooked, the lamb should shred easily with two forks. Shred the lamb and remove the bones (save them to make homemade bone broth).
5. Optional, to serve as carnitas: Turn the oven up to 180°C or 350°F. If you’ve cooked the lamb in your slow cooker, add it to an ovenproof dish. Add the lamb into the oven to cook for a further 10-15 minutes, or until some of the lamb on top begins to go crispy.
6. When it’s ready, serve the meat wrapped in lettuce, homemade tortillas or wraps with your favorite toppings. After plating, finish with a drizzle of Brain Octane C8 MCT Oil (optional, but recommended).

Makes: 6 servings