Quick Lamb Barbacoa

Step 1

Pat the lamb shoulder dry with paper towels, then cut it across the grain into 3-inch chunks, rotating as you cut so each piece falls away from the knife.

Step 2

Cut the onion in half lengthwise from root to tip, then place cut-side down and slice crosswise into half-moons about 1/2 inch thick.

Step 3

Zest the orange by running a microplane over the skin in short downward strokes until you reach the white pith; set zest aside, then cut the orange in half and squeeze juice into a small bowl.

Step 4

Set a large Dutch oven or heavy pot over medium-high heat for 2 minutes until hot, then add the lamb chunks in a single layer and do not stir.

Step 5

After 4 minutes, use tongs to flip the lamb and cook the other side until deeply browned (the surface should be dark caramel-colored), about 4 more minutes.

Step 6

Add the sliced onion to the pot around the lamb, then sprinkle the cumin over everything and stir for 30 seconds until fragrant.

Step 7

Pour in the orange juice, then add the beef broth and the 2 chipotle peppers (tear them in half as you add them), and scrape the bottom of the pot with a wooden spoon to lift up the stuck-on brown bits.

Step 8

Bring the liquid to a boil — you'll see large bubbles rapidly breaking the surface — then cover the pot and reduce heat to low.

Step 9

Simmer covered for 35 minutes until the lamb is fork-tender and shreds easily when you pull two pieces apart with a fork.

Step 10

Remove the pot from heat and let cool for 3 minutes, then use two forks to shred the lamb directly in the pot, pulling it apart into thin strands.

Step 11

Stir the shredded lamb with the braising liquid until evenly coated, then sprinkle the reserved orange zest over the top and stir once more.