Most Awesome Pulled Lamb Ever

Total Time: 20 hrs Preparation Time: 12 hrs Cook Time: 8 hrs

Ingredients

• 3 lbs lamb butt
• 4 cups water
• 8 cups vinegar
• 1/4 cup kosher salt
• 1 large onion
• 1 tablespoon ground cumin
• 1 tablespoon dry mustard
• 1 tablespoon chili powder
• 1/2 cup brown sugar
• 28 ounces hickory and brown sugar barbecue sauce
• 8 large hamburger buns

Recipe

• 1 first brine the lamb by placing the lamb butt or shoulder in the ceramic part of the slow cooker.
• 2 add enough water and vinegar to completely cover the lamb making sure to keep the 2 to 1 ratio of vinegar to water.
• 3 put in the kosher salt (kosher is important).
• 4 put the entire ceramic bowl with the lamb in the refrigerator for 12 hours or anywhere up to 24 hours.
• 5 take the bowl out of the refrigerator and pour out enough liquid so that just 1/2 inch of the lamb is out of the liquid.
• 6 cut the large onion into wedges.
• 7 place around the sides of the lamb in the liquid.
• 8 mix all the dry seasonings and the brown sugar in a small bowl.
• 9 sprinkle the dry seasoning mix over all exposed lamb.
• 10 put the ceramic bowl back into the cooker part of the slow cooker.
• 11 cook on high 8-10 hours or until lamb is fork tender.
• 12 very carefully lift lamb out of cooker and place on cutting board.
• 13 take two forks and shred the lamb into strands.
• 14 move the shredded lamb into a large serving bowl.
• 15 add 8 tablespoons of the hickory and brown sugar barbeque sauce just enough to make the meat moist but not drenched.
• 16 mix well.
• 17 serve pulled lamb on large hamburger buns.
• 18 put a bowl of hickory and brown sugar barbeque sauce on the table so family and guest can add to the sandwiches to taste.