1- Let’s dive into making Barbacoa Lamb Carnitas, starting with simple steps that lead to amazing results. Begin by heating 2 tbsp vegetable oil in a large frying pan over medium heat and sear the 2.2 kg (4.8 lbs) bone-in shoulder of Welsh lamb on all sides until it’s nicely browned. This step locks in the flavors and gives the meat a great texture.

2- Next, add the 1 tbsp adobo paste, 1 tbsp chipotle paste, 4 cloves minced garlic, 1 tbsp cumin, 1 tsp ground coriander, 1 tbsp dried oregano, 480 ml (2 cups) chicken or lamb stock, 1 tsp salt, 1 tsp ground black pepper, ¼ tsp ground cloves, and juice of 2 limes to the pan. Bring this mixture to a boil, then transfer everything to a slow cooker for even cooking. Here, you’ll conclude by setting it to cook on low for 8-9 hours or on high for 6 hours until the lamb is tender.

3- Once done, take out the lamb and shred the meat using two forks, making sure to discard the bones. Heat the remaining 2 tbsp vegetable oil in a frying pan on high heat, then fry the shredded lamb for 3-4 minutes until it’s crisp and golden. For serving, divide the meat among 10-12 warmed soft tacos, drizzle with sauce from the slow cooker, and top with 1 sliced red onion, 4 tbsp chopped fresh coriander, 2 sliced jalapenos, 10 quartered cherry tomatoes, 4 tbsp salsa, 120 ml (1/2 cup) sour cream, and 200 g (1 cup) guacamole. Finish with lime wedges from 2 limes on the side.