Barbacoa-style meat is Mexico’s answer to the comforting slow-cook. Meat, typically lamb or beef, is coated in a zesty, flavorful spice paste and cooked on a very low heat for hours until it’s falling off the bone and tender and juicy inside, and crisp on the outside with the most beautiful outer crust. It’s usually served as tacos, burritos, or carnitas, but it can be used in just about anything! Make fresh burrito bowls, layer with corn chips for yummy nachos, or even make a tasty Mexican salad.
I love to serve these with a fresh salsa of red onion, tomato, and coriander, and fresh soft tortillas, for a great serve-yourself simple dinner.
Spices used in this recipe
Preheat your oven to 110c degrees.
In a bowl, combine your burrito/fajita spice mix, a good pinch of salt, half your lime juice, your honey, crushed garlic, chilli, and a good glug of olive oil – mix to make a paste.
Place your lamb shoulder in a roasting dish and pour your stock into the base of the dish. Rub your spice paste all over the shoulder ensuring it’s well-covered. Place in the oven and cook for about 6 hours – when it’s ready, the lamb meat should easily pull away from the bone and shredded with a fork.
Squeeze your remaining lime juice over the meat as a finishing touch, shred it apart with two forks, and serve with salad, tortillas, guac, or corn chips, and enjoy!