Beginner's Pulled Lamb

Total Time: 11 hrs 30 mins Preparation Time: 30 mins Cook Time: 11 hrs

Ingredients

• Servings: 8
• 1/4 cup packed brown sugar, plus extra as needed
• 1/4 cup sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• salt
• pepper
• 1 (5 lb) boneless lamb butt, trimmed and quartered
• 1 cup barbecue sauce, plus extra for serving
• cider vinegar

Recipe

• 1 combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in a bowl.
• 2 using a fork, prick lamb all over.
• 3 rub sugar mixture over lamb, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
• 4 unwrap lamb and place in slow cooker.
• 5 spread barbecue sauce evenly over lamb, cover, and cook until lamb is tender, 9-11 hours on low or 5-7 hours on high.
• 6 transfer lamb to large bowl; let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
• 7 let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
• 8 season with salt, pepper, sugar, and vinegar to taste.
• 9 toss shredded lamb with 1 cup braising liquid; add more liquid as needed to keep meat moist.
• 10 serve on buns with pickle chips and more barbecue sauce.