bourbon-mango pulled lamb

Ingredients

• Servings: 10
• 2 mangos
• 1 (4 pound) lamb shoulder roast
• 2 tablespoons ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon chipotle chile powder
• 1/4 cup balsamic vinegar
• 2 cups water
• 1 teaspoon chipotle chile powder
• 2 teaspoons honey
• 1 (1.5 fluid ounce) jigger
• 2 (12 ounce) bottles barbeque sauce

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• peel the mangos and remove the pits. place the pits into a slow cooker, then roughly chop the mango and set aside. place the lamb shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• cover, and cook on low 5 to 8 hours until the meat is very tender. once done, drain the lamb, discarding the cooking liquid and mango pits, and shred with two forks.
• while the lamb is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. bring to a simmer. reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. stir in the barbeque sauce, and remove from the heat.
• return the shredded lamb to the slow cooker, and stir in the mango barbeque sauce. cover, and cook on high 1 to 2 hours until the lamb absorbs the barbeque sauce.