Slow Cooker Bbq Pulled Lamb

Total Time: 14 hrs 30 mins Preparation Time: 30 mins Cook Time: 14 hrs

Ingredients

• 8 -9 lbs lamb shoulder
• 3 tablespoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• nonstick cooking spray
• 48 ounces spaghetti sauce (i used basic ragu, used most of a 64 oz jar)
• 2 cups brown sugar, firmly packed
• 1 1/2 cups vinegar
• 3 medium yellow onions, coarsely choppied
• 6 garlic cloves, chopped (optional, i can't tolerate garlic)
• 1 apple, peeled and coarsely chopped (optional)
• 6 tablespoons dijon mustard

Recipe

• 1 season lamb with salt, pepper and chili powder (mix spices and rub all over lamb that has been rinsed & dried). for extra flavor, do this the night before and let it sit and "dry marinade" overnight in the fridge (covered).
• 2 in the morning, spray 6 1/2 quart slow cooker (crockpot) with cooking spray, then add lamb.
• 3 combine remaining ingredients in mixing bowl, then pour over lamb.
• 4 cover and cook on low for 8 to 10 hours or until internal temperature of the lamb reaches at least 195 degrees f and meat is literally falling off the bone.
• 5 transfer cooked lamb and sauce into large bowl, cover and refrigerate overnight.
• 6 the next day skim the fat that has risen to the surface of the sauce (it will be yellowish-red) and discard.
• 7 strain the de-fatted sauce into the crockpot (can put colander in opening of crockpot pouring sauce & lamb into colandar with sauce only going into the crockpot).
• 8 shred the lamb with your fingers and put into the crockpot with the sauce (will very easily fall off the bone and be easy to shred). discard the fat.
• 9 stir well and cook on low for about 4 hours to give the sauce time to seep into the shredded bits.
• 10 serve with sandwich buns, or with thick slabs of home-made bread, or on egg noodles or even with rice.
• 11 yum!