Goan Style Pulled Lamb

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 3 1/2 lbs lamb butt
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon cumin powder
• 4 teaspoons sugar
• 2 tablespoons worcestershire sauce
• 1 tablespoon oyster sauce
• 1/3 cup thick smokey barbecue sauce
• 1 tablespoon prepared yellow mustard
• 2 garlic cloves (finely chopped)
• 1 1/2 teaspoons ginger (finely chopped)
• 1 teaspoon distilled vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Recipe

• 1 marinate the lamb butt in a plastic bag and refrigerate overnight.
• 2 let sit at room temperature for 2 hours before placing in preheated oven.
• 3 roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
• 4 it will take 3 1/2 to 4 hours.
• 5 internal temperature of the lamb when done should be between 195 and 200 degrees.
• 6 this can also be made in the pressure cooker for about 30 mins or till easy to shred with a fork.
• 7 ensure there is at least 2 inches of liquid (i.e., sauce plus water) in pressure cooker to cook the lamb.
• 8 pull and shred the lamb.
• 9 then toss with the tangy pig pickin sauce (#31020)).