Bourbon Mango Pulled Lamb For The Slow Cooker

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 mangoes
• 1 (4 lb) lamb shoulder
• 2 tablespoons ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried chipotle powder
• 1/4 cup balsamic vinegar
• 2 cups water
• 1 teaspoon dried chipotle powder
• 2 teaspoons honey
• 1 1/2 ounces bourbon
• 2 (12 ounce) bottles barbecue sauce

Recipe

• 1 peel mangoes and remove pits. place pits into a slow cooker, roughly chop the mango and set aside.
• 2 place the lamb shoulder in the slow cooker and season with salt and pepper and chipotle powder. pour in balsamic vinegar and water.
• 3 cover and cook on low 5-8 hours until the meat is very tender.
• 4 when done, drain the lamb, discard the cooking liquid and pits and shred with two forks.
• 5 sauce: puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 tsp chipotle powder and bourbon. bring to a simmer. reduce heat to medium-low and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes.
• 6 stir in the barbecue sauce and remove from the heat.
• 7 return the shredded lamb to the slow cooker and stir in the mango barbecue sauce, covering and cooking on high for 1-2 hours until the lamb absorbs the barbecue sauce.