Cuban-style Lamb Shoulder

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 9 garlic cloves, chopped
• 2 tablespoons salt
• 4 teaspoons dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons black pepper
• 2 teaspoons ground dried chile
• 2 dried bay leaves, finely crumbled
• 1 tablespoon orange zest, grated
• 2 tablespoons vinegar
• 2 tablespoons fresh orange juice
• 2 tablespoons lime juice
• 5 lbs lamb shoulder, bone and skin removed and cut into 2-inch cubes
• 3 onions
• 1/3 cup vegetable broth or 1/3 cup chicken broth

Recipe

• 1 in a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest.
• 2 stir in the vinegar, orange and lime juices to make a coarse paste.
• 3 add the lamb pieces and toss until the pieces are evenly coated with the spice paste.
• 4 set aside to marinate while you finish the other preparations.
• 5 trim and cut the onions lengthwise into 1/4 -inch-thick slices.
• 6 arrange the slices in an even layer on the bottom of the slow cooker insert.
• 7 pour the broth over the onions.
• 8 arrange the lamb in an even layer over the onions, pouring over any reserved marinade.
• 9 cover the insert and place it in the slow cooker.
• 10 set the cooker to high heat and cook 4 to 4 1/2 hours until the lamb is fork-tender. (8 hours on low).
• 11 remove from heat and crack the lid to allow the mixture to cool slightly.
• 12 gently stir the lamb with the onions and serve.