Texas Style Slow Cooker Pulled Lamb

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

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 1 cup barbecue sauce (i use bulls eye)
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup dark brown sugar
• 1 tablespoon prepared mustard (i use grey poupon)
• 1 tablespoon worcestershire sauce
• 1 tablespoon hot chili powder
• 1 large onion, chopped
• 2 large garlic cloves (crushed)
• 1 1/2 teaspoons dried thyme
• 1 (4 lb) lamb roast

Recipe

• 1 set slow cooker to low heat. add all ingredients except lamb roast to slow cooker and stir until well blended. allow mix to heat for 5-10 minute
• 2 add one 4lbs roast to the slow cooker. baste roast with juices in the crock pot. cover with lid and allow to cook for 8 hours on low or until lamb shreds easily with a fork. if you so choose you can cut cooking time down to approximately 5 hours by cooking on high. i recommend the low setting for best results.
• 3 once lamb roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. return meat to slow cooker and stir meat in to the juices.
• 4 lamb is now ready to serve.
• 5 best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.