Preheat oven to 285° F. Spray the bottom of a casserole dish that will hold 3 lamb shoulder chops.
Place sliced garlic, shallots, onions, and jalapeno in the bottom of the casserole dish.
Season both sides of the lamb shoulder chops with salt and cumin. Place them in the casserole dish right on top of the veggies.
Fill the dish with water, just enough to cover the meat. Wrap the dish tightly in foil.
Bake for about 5 hours, or until the meat is done and falls off the bone. Remove from oven and cool. Refrigerate for several hours or overnight until the fat has congealed.
Once completely cold, remove the lamb from the refrigerator, and skim off as much of the fat as possible. Transfer the lamb chops out of the braising liquid to a cutting board. Reserve all of the liquid.
Using two forks, shred the lamb and discard any bones and any extra congealed fat leftover. The meat can be prepared to this point and frozen or refrigerated for several days ahead of time.