Slow Cooker Lamb Barbacoa

What is Barbacoa Lamb?

Barbacoa is a traditional Mexican method of slow-cooking meat—typically whole sheep, goats, or cows—wrapped in agave leaves and cooked in an underground pit until tender and shreddable. While this ancient technique is still used for large gatherings like weddings, modern cooking methods make it easy to recreate at home.

In this slow-cooker barbacoa recipe, the ceramic insert of a Crockpot mimics the underground pit, while a flavorful lamb shoulder takes center stage. Instead of agave leaves, we use a rich braising liquid made with tomatoes, tomatillos, beer, dried chiles, warm spices, onions, and garlic—creating a deeply savory, chile colorado-style dish that’s perfect for tacos, burritos, or simply enjoying with warm tortillas.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

• Garlic & Spanish Onion – Garlic and onion add depth and complexity to this slow-cooker barbacoa recipe. Yellow Spanish onions are large, mild, and slightly sweet, making them a great choice. If needed, you can substitute another variety of sweet onion, or even white onion in a pinch, though it has a sharper flavor.
• Tomatillos & Tomatoes – Using both tart green tomatillos and sweet red tomatoes ensures our braising liquid is chock full of bright flavors.
• Guajillo Chiles & Ancho Chiles – These dried chiles add depth and complexity. Guajillo chiles (dried mirasol chiles) bring mild to moderate heat with smoky, tangy, and slightly fruity notes. Ancho chiles (dried poblanos) offer a mild, sweet, and earthy flavor with hints of dried fruit. Feel free to use New Mexico or cascabel chiles for guajillo, and mulato or pasilla chiles for ancho.
• Agave Nectar – This traditional Mexican liquid sweetener is a classic addition to barbacoa recipes and helps to balance the heat and acidity of our braising liquid.
• Apple Cider Vinegar – Adds tanginess and helps tenderize the meat. If needed, you can substitute white vinegar, red wine vinegar, or fresh lime juice for a similar effect.
• Ground Mexican Cinnamon – While any ground cinnamon works, Mexican cinnamon (canela) is sweeter and more aromatic. For the best flavor, grind whole canela sticks using a spice grinder or mortar and pestle.
• Dried Mexican Oregano – If you don’t have any on hand, marjoram is a closer substitute than Greek oregano (but either will work).
• Boneless Lamb Shoulder – Lamb shoulder is rich in connective tissue and marbling, making it ideal for slow cooking. As it braises, the collagen breaks down, resulting in tender, juicy meat with deep flavor—perfect for barbacoa. If needed, bone-in lamb shoulder works just as well.
• Tomato Bouillon – My mom and abuela always had a jar of Knorr tomato bouillon on hand, so it is a nostalgic flavor for me. Feel free to swap in your favorite bouillon. 
• Mexican Beer – I usually use Dos XX or a light Mexican beer, but any light beer, like Bud Light, will work just fine!
• Vegetable Oil – You want a neutral-flavored oil with a high smoke point for searing the roast—avocado, grapeseed, or canola all fit the bill.

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How to Make Lamb Barbacoa in a Slow Cooker

Step 1: Brown Meat. In a very large skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously all over with tomato bouillon and lay it in the skillet. Sear undisturbed, until richly brown on all sides, about 5 minutes per side. Transfer the meat to the slow cooker.

Step 3: Toast & Simmer Peppers. Next, in the same skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water.

Step 4: Blend & Strain Braising Liquid. Add the chiles to the blender with water, agave nectar, vinegar, cinnamon, oregano, and salt and puree until the mixture is smooth. Pour through a medium-mesh strainer into the slow cooker and pour the beer over the top.

Step 5: Slow Cook. Cover the slow cooker and cook the lamb barbacoa on low for 8 hours. Season with salt before serving.

Serving & Topping Suggestions 

This easy barbacoa lamb recipe is a family favorite for Easter. Turn up the music, invite your familia y amigos over, hide your cascacarones for the Easter egg hunt, and get ready to fill up on flavor. This slow-cooked marinated lamb is flavorful, tender, slightly spicy, earthy, and oh so amazing. 

Whether you choose to serve lamb barbacoa as an elegant main dish on a fancy platter, more casually with corn tortillas for DIY street tacos, or as a topping on huevos rancheros with runny fried eggs for brunch, your guests are sure to love it. And don’t forget the reserved spicy chile colorado sauce to drizzle over the meat!

Storage & Heating Instructions

• Refrigerated – Transfer any leftover shredded lamb barbacoa and chile colorado braising sauce to an airtight container or zip-top bag, then refrigerate for up to 5 days.
• Frozen – For longer storage, freeze lamb barbacoa for up to 6 months. Store it in a freezer bag, press out the air, and freeze flat for easy stacking. A vacuum sealing machine works great for this!
• Reheating – Allow frozen barbacoa to defrost overnight in the fridge, then simmer in a saucepan over low or heat in a slow cooker on low until warmed through. (You can also microwave it, but be wary of overcooking it which can make the meat rubbery.)

More Mexican Barbacoa Recipes

• Easy Lamb Barbacoa Tacos
• Red Chile Lamb Barbacoa Tamales
• Lamb Barbacoa with Avocado Tacos