Slow Cooker Korean-Inspired American Lamb Shoulder Tacos
Spice up taco night with Slow Cooker Korean-Inspired American Lamb Shoulder Tacos! Tender, flavorful lamb meets bold Korean flavors in a soft tortilla—reliable for simple dinners or gatherings
American Lamb Board.
Grab your backpack.
Back-to-school re-entry is upon us.
To combat hectic schedules especially when coordinating weeknight dinners, we've got a simple set-it and forget-it solution that will be on repeat. We're a HUGE fan of utilizing the slow cooker when life gets busy. Not only does it make a juicy meal, but there’s something comforting about coming home and having a hot meal waiting for you.
A few slow cooker favorites we have on repeat in our household: Slow Cooker Shredded Lamb Sliders with Pepper Relish, Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup, Slow Cooker Al Pastor Lamb Tacos, and now these Slow Cooker Korean-Inspired American Lamb Shoulder Tacos.
We will say these Korean-Inspired tacos are a dream. Not only are these tacos bathed in a speedy Korean sauce, but like we mentioned it’s cooked entirely in the slow cooker for a slamming weeknight dinner. The key to the success of these tacos is using American boneless lamb shoulder. Let’s find out what all the fuss is about.
Why Use American Boneless Lamb Shoulder
We used American Lamb in this slow cooker recipe. Their lean, nutrient-rich lamb shoulder is ideal for making a lot of dishes, but is truly magnificent when used as the main dish for dinner. Aside from the fact that they are one of the most savory types of protein out there, in our opinion, they’re also a good source of an array of essential nutrients.
Helpful Tips
- USDA recommends that lamb shoulder be cooked to a safe internal temperature of 145 degrees with a 3 minute rest. Use a food thermometer to make sure that you are cooking the meat right.
- To have evenly cooked lamb meat, make sure that it is at room temperature before cooking.
- You can store the lamb leftovers in an airtight container for up to 3 to 4 days. Simply reheat on the stovetop or warm gently in the oven.
Prep 30 minutesCook 8 hoursTotal 8 hours 30 minutesMakes 6
Ingredients
- For the Lamb:
- 1/2 cup Gochujang
- 6 tsp White miso paste
- 5 cloves Garlic, minced
- 1 tbsp Freshly grated ginger
- 2 tbsp Lemon juice
- 3 to 4 lbs American Lamb Shoulder, cut into one-inch cubes
- For the Coleslaw:
- 1 16oz Bag of store bought coleslaw mix
- 1/3 cup Mayonnaise
- 1 cup Kimchi, roughly chopped
- 8 to 10 Flour tortillas
- For garnish: sliced avocado, Sriracha, sesame seeds, scallions
Method
- In a large mixing bowl combine the first five ingredients. Add the American lamb shoulder to a bowl and gently turn the lamb making sure the sauce has coated it entirely.
- Spray the insert of a 5-quart slow cooker with non-stick cooking spray and place the lamb shoulder into the bottom. Cover and cook on low for 6 to 8 hours.
- Once cooked, remove the lamb shoulder from the slow cooker and place on a cutting board to rest for at least 3 minutes before slicing and shredding.
- While the lamb rests, make the coleslaw. In a large mixing bowl combine the bag of coleslaw, mayo and kimchi. Set aside.
- To serve: take a toasted tortilla and top with shredded lamb followed by coleslaw and desired toppings. Serve and enjoy!
- NOTE: USDA recommends the following time and temperature parameters All Other Cuts Internal temperature of 145°F, with a 3 minute rest
