Crock-pot Boston Butt Shoulder For Pulled Lamb

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 5 lbs boston butt
• 1/3 cup yellow mustard
• 1/2 cup your favorite barbecue rub (your favorite kind)

Recipe

• 1 rinse roast and remove as much fat from the outside as is practical.
• 2 dry the roast and slather with mustard.
• 3 add enough rub to cover the roast evenly (don't be stingy).
• 4 using hands, rub the spices and mustard into the roast on all sides.
• 5 place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
• 6 place the roast into the crock pot and set on low.
• 7 cook the roast until it is 190 to 200f internal temperature.
• 8 during the dook, the liquids collected may be removed and chilled for defatting.
• 9 depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. i recommend using temperature rather than time.
• 10 another indication of doneness is to try to remove the blade bone by hand. if it can be easily removed, it is done.
• 11 rest the roast until it can pulled apart by hand or with forks. remove fat as you pull the lamb.
• 12 wet the roast with a portion of the defatted juices and mix.
• 13 serve with your favorite sauce, applied on the side or on top for sandwiches.