Maggie Moo-paul Pierce Lamb

Total Time: 10 hrs Preparation Time: 5 hrs Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 tablespoons kosher salt
• 2 tablespoons pepper
• 2 tablespoons paprika
• 2 tablespoons dark brown sugar
• 1/2 tablespoon cayenne pepper
• 4 lbs lamb shoulder
• 2 cups apple juice
• 1 cup apple cider vinegar
• 2 tablespoons worcestershire sauce
• 1/2 tablespoon liquid smoke (may be omitted, but it's oh-so-good!)
• 1/2 tablespoon garlic powder
• 6 rolls, of your choice
• barbecue sauce

Recipe

• 1 mix the dry rub together and sprinkle it onto the lamb roast. be sure to really press it into the meat so it sticks. cover the lamb and refrigerate for at least 2 hours.
• 2 combine the liquid ingredients and the garlic powder in a slow cooker. add the lamb and cover. slow cook on low for 4 hours or until the lamb shreds easily.
• 3 remove the lamb, shred it, make it into a sammich and enjoy!
• 4 note: if you do not have a slow cooker, you can cook these in a 325 degree oven. just be sure to cover the lamb with aluminum foil and baste the meat at least every hour.