Crispy Tender Lamb Carnitas Crockpot (Print Version)

Tender Lamb Carnitas in your slow cooker! Get crispy, flavorful shredded lamb with minimal fuss for tacos, bowls, or just a fork. So easy and satisfying.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 3-4 lbs boneless lamb shoulder, trimmed of excess fat and cut into 2-3 inch chunks
02 - 1 large yellow onion, thinly sliced
03 - 4-6 cloves garlic, minced
04 - 1 cup fresh orange juice
05 - 1 cup chicken broth

→ Flavor Boosters

06 - 2 tsp ground cumin
07 - 1 tsp dried oregano (Mexican oregano if you have it)
08 - 2 bay leaves
09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches (Optional)

11 - Fresh cilantro, chopped
12 - Diced white onion
13 - Lime wedges
14 - Warm corn tortillas

→ Optional Extras

15 - 1-2 tbsp vegetable oil (for crisping, if needed)
16 - Pinch of smoked paprika (for a smoky kick)

# Instructions:

01 - First things first, grab that lamb shoulder. I like to cut it into big chunks, maybe 2-3 inches, because they'll shrink a bit during cooking and you want them substantial enough to shred later. Pat them dry with paper towels; this helps with browning later if you choose to sear. Season generously with a good pinch of salt and pepper all over. Don't be shy here, the lamb needs it!
02 - Next, layer your slow cooker. I usually start with the sliced onions and minced garlic at the bottom – they release their flavors into the liquid as it cooks. Then, nestle the lamb chunks on top. Pour in the orange juice and chicken broth, making sure the lamb is mostly submerged. Sprinkle in the cumin and oregano, and tuck in those bay leaves. It'll smell amazing even before you turn it on!
03 - Cover that slow cooker and let it work its magic. I usually go for 6-8 hours on low or 3-4 hours on high. Honestly, the longer on low, the more tender the lamb carnitas become. You'll know it's ready when the lamb is ridiculously fork-tender, practically falling apart just by looking at it. That aroma filling your kitchen? Pure magic!
04 - Once the lamb is tender, carefully remove it from the slow cooker to a large bowl. Discard the bay leaves and any large pieces of fat you don't want. Use two forks to shred the lamb into bite-sized pieces. Don't worry if it's a bit messy, that's part of the charm! Now, this is the crucial step for amazing lamb carnitas: heat a large, heavy skillet (cast iron is my fave) over medium-high heat. Add a tablespoon or two of the cooking liquid and some shredded lamb. Cook until beautifully browned and crispy, flipping occasionally. I usually do this in batches so I don't overcrowd the pan.
05 - After crisping each batch of lamb carnitas, you'll have some lovely browned bits in the pan. Pour a ladleful of the leftover slow cooker liquid into the hot pan and scrape up all those flavorful bits. This creates an incredible sauce to drizzle over your crispy lamb. Don't skip this! It adds so much depth and moisture back into the lamb carnitas. I used to just toss the liquid, what a waste!
06 - Once all your lamb carnitas are perfectly crispy and saucy, transfer them back to a serving dish. The aroma alone will make your mouth water! It should look beautifully browned, a little sticky, and incredibly inviting. Serve immediately with your favorite toppings and sides. Trust me, everyone will be asking for seconds.

# Notes:

01 - Don't be afraid to really crisp up the lamb in the skillet; that's where the magic happens for carnitas.
02 - Save some of the cooking liquid from the slow cooker – it's liquid gold for deglazing and keeping the lamb moist.
03 - Season the lamb well before cooking; it's a big cut of meat and needs that flavor boost from the start.
04 - Try adding a dried chipotle pepper or a pinch of smoked paprika to the slow cooker for a subtle smoky kick.

# Tools You'll Need:

01 - Slow cooker (Crockpot)
02 - Large skillet (cast iron preferred)
03 - Forks for shredding

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 8g
Protein: 35g

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