Slow Cooker Lamb Carnitas

INGREDIENTS:

1 Lamb Shoulder

¼ cup of adobo paste

2 Tbsp. chipotle chili pepper

3 Tbsp. Minced garlic

1 Tbsp. cumin

2 tsp. coriander

1 tsp dried oregano

Fresh squeezed lime juice from 2 limes

2 cups vegetable stock

Salt & Pepper to taste

DIRECTIONS:

In a large skillet, sear the lamb shoulder on each side. Mix all of the other ingredients together into the crock of a slow cooker on low.  Add seared lamb shoulder. Close the lid, and cook on low heat for 6-8 hours, until the meat shreds easily with a fork.

Preheat the oven to 400 degrees F.  Line baking sheet with aluminum foil. 

Remove the meat from the crock, and shred all of it with a fork. Place shredded meat, onto lined baking sheet.  Drizzle the meat with some of the cooking liquid from the crock.  Place in oven, watching closely for 5-10 minutes until meat starts to brown. 

Remove from the oven.  Enjoy with tortillas, or on soft roll or bun!