- 1 lamb shoulder
- 1 onion, chopped
- 6 cloves garlic, crushed and peeled (reserve 2 cloves for sauce)
- 4 cups water
- 2 fresh pasilla peppers, seeded and stemmed
- 1 14 oz can diced tomatoes
- fresh cilantro
- 1 Tbsp chipotle sauce
- ground black pepper
Place chopped onion, 4 cloves of garlic and 4 cups of water in a slow cooker. Salt all sides of the lamb shoulder and place it in the slow cooker. Cook for 6 – 8 hours or until tender to the point of shredding.
Remove meat from the slow cooker and discard any visible fat. Separate the meat into large chunks and let it rest while you make the pasilla sauce.
Soak the seeded and stemmed pasilla peppers in warm water for 20 minutes. Remove the peppers from water and pat dry. Place in an oiled skillet and cook on each side for 2 minutes turning every 30 seconds.
Transfer the peppers to the blender and pour in the diced tomatoes. Add 1 tbsp of chipotle sauce and 2 garlic cloves. Blend until smooth. Season with salt and freshly ground black pepper to taste.
Heat the oven to 350 degrees. Shred the lamb meat using two forks, discarding any fat as you go. Once all the meat is shredded place it in a baking dish. Toss in the pasilla sauce so the meat is coated but not over sauced. Reserve some sauce for serving with the meat.
Cook the meat until it starts to crisp up, about 20 – 30 minutes, stirring occasionally.
Serve the shredded lamb and additional sauce with taco fixings or as desired.