Slow Cooked / Crock Pot Pulled Lamb

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 16
• 4 lbs boneless lamb shoulder, fat removed (*have butcher trim, separate bone and tie with twine)
• 1/4 cup water, can use beer
• 1 medium onion, coarsely chopped
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup light molasses (mild)
• 2 tablespoons sweet paprika
• 2 tablespoons spicy brown mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon ground cayenne pepper
• 1 teaspoon black pepper, finely ground
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring, i do not use
• 16 soft buns, regular
• 1 pint creamy coleslaw, for topping your pulled lamb

Recipe

• 1 switch on the crockpot to the low setting.
• 2 combine all ingredients in a medium mixing bowl (except lamb).
• 3 place lamb shoulder in crock pot. pour sauce over lamb to coat.
• 4 cover and cook with lid on for approximately 8-10 hours on low or overnight. cook until very tender and falling apart. *i often do this overnight.
• 5 remove lamb from crock and cool enough for handling. when cooled, pull apart with fingers or forks. put back in crock, keep warm until ready to serve.
• 6 for a thicker sauce, add 1/2 c ketchup and 1/2 c your favorite bbq sauce.
• 7 serve on soft buns and smother with a creamy coleslaw simple creamy cole slaw just like mama maria makes.