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Sunday, March 22, 2015

Doc's Famous Pulled Lamb

Total Time: 12 hrs 20 mins Preparation Time: 20 mins Cook Time: 12 hrs

Ingredients

  • Servings: 10
  • 1 lamb shoulder
  • 1/8 cup black pepper
  • 1/8 cup paprika
  • 1/2 cup cider vinegar
  • 1/4 cup barbecue sauce
  • 2 teaspoons dry mustard
  • 2 tablespoons salt
  • 1 teaspoon cayenne
  • 2 teaspoons worcestershire sauce
  • 1 cup dr. pepper cola
  • 1 cup water
  • 1 teaspoon onion powder
  • 8 -16 kaiser rolls
  • 1/2 lb monterey jack pepper cheese

Recipe

  • 1 *beginning the night before*: rinse lamb shoulder. on cutting board, carefully trim fat. using a long fork, poke holes in all sides of meat.
  • 2 in a small mixing bowl, combine spices with vinegar and worcestershire.
  • 3 brush this paste onto all sides of the lamb and marinate refrigerated overnight.
  • 4 *the next morning*: place lamb on slow cooker, add barbeque sauce, water and dr. pepper.
  • 5 cook on low 10-12 hours (or high 5-6). cooking times will vary depending on the size of lamb shoulder and the strength of your slow cooker!
  • 6 when lamb is falling apart in the liquid, transfer it to a large coverable container (i use a shoe box size with a tight lid.).
  • 7 again, remove any visible fat that you see. add 4-6 ladles of liquid from the crock pot to the meat. (should be moist but not soupy). can also add additional barbeque at this point, if desired.
  • 8 using two sturdy forks, shred the meat inside the container.
  • 9 when shredded to your liking, cover tightly and shake well to coat the meat with sauce.
  • 10 set slow cooker to "keep warm." drain the slow cooker and return meat to it. cover.
  • 11 spoon meat onto rolls and top with cheese.
  • 12 enjoy!

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