Mango Bourbon Pulled Lamb Sous Vide

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 10
• 6 -8 lbs lamb butt (shoulder)
• 1/4 cup vinegar, apple cider
• 2 tablespoons brown sugar
• 2 tablespoons black pepper
• 2 teaspoons garlic, granulated
• 2 teaspoons lemon peel
• 2 teaspoons kosher salt
• 2 teaspoons ground cloves (optional)
• 4 tablespoons honey
• 4 ounces bourbon
• 20 -30 ounces barbecue sauce, quick and tasty, bbq sauce - quick and tasty

Recipe

• 1 preheat your sous vide water to 165°f.
• 2 mix brown sugar, granulated garlic, black pepper, lemon peel and kosher salt (and cloves, if using).
• 3 trim the lamb as needed and cut into pieces no more than 2 inches thick. rub with the above mix.
• 4 place in a large vacuum bad and add vinegar. seal.
• 5 place in your sous vide for no less than 18 and up to 48 hours.
• 6 take lamb from bag and pull it apart with 2 forks.
• 7 now you have 3 choices:.
• 8 1 - use another sauce or choice of sauces and serve next to the lamb.
• 9 2 - make the sauce by combining all ingredients in a pan and heating through. serve on the side of the lamb.
• 10 3 - place all the sauce ingredients in a slow cooker, mix and heat. add the shredded lamb and mix. heat for 1-2 hours and serve from the crock pot.