Slow Cooked Pulled Lamb

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

Ingredients

• 1 medium onion, chopped
• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup tomato paste
• 2 tablespoons sweet paprika
• 2 tablespoons worcestershire sauce
• 2 tablespoons yellow mustard
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 4 lbs boneless lamb shoulder blade roast, cut into pieces (fresh lamb butt)
• 12 soft sandwich buns or 12 ciabatta rolls, warmed
• dill pickle (optional)
• potato chips (optional)
• hot sauce (optional)

Recipe

• 1 in 4 1/2-6 quart slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire sauce, mustard, salt, and pepper until combined. add lamb to sauce mixture and turn to coat well with sauce.
• 2 cover slow cooker with lid and cook lamb mixture on low setting as manufacturer directs, 8-10 hours or until lamb is very tender.
• 3 with tongs, transfer lamb to large bowl. turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
• 4 while sauce boils, with 2 forks, pull lamb into shreds. return shredded lamb to slow cooker and toss with sauce to combine. cover slow cooker and heat through on high setting if necessary.
• 5 spoon lamb mixture onto bottom of sandwich buns; replace tops of buns. serve sandwiches with pickles, potato chips, and hot sauce if you like.