Dank Pulled Lamb

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 4 tablespoons smoked paprika
• 2 tablespoons sea salt
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon black pepper
• 1 tablespoon oregano
• 1 tablespoon pepper
• 2 tablespoons cayenne
• 3 lbs boneless lamb ribs or 3 lbs lamb shoulder or 3 lbs lamb butt
• 6 slices bacon
• 1 onion
• 1/2 cup water
• 18 ounces barbecue sauce

Recipe

• 1 mix together all of the dry rub ingredients in a bowl, then pat them onto the lamb.
• 2 wrap the lamb tightly in plastic, and refrigerate overnight.
• 3 coarsely chop the onion and use it to line the bottom of the slow cooker.
• 4 add 1/2 cup water.
• 5 wrap the lamb loosely in bacon, and lay it on top of the onions.
• 6 turn the slow cooker to low and cook for eight hours.
• 7 remove the lamb from the slow cooker.
• 8 pour the remaining liquid and onions through a colander, keeping the liquid.
• 9 add the onions to the lamb, and add some of the juices. add more or less depending on how juicy you like your pulled lamb—i added about a cup and a half.
• 10 return the lamb and onions to the slow cooker, and shred the lamb.
• 11 add a bottle of bbq sauce (more or less to taste).
• 12 turn the slow cooker to high, and cook the lamb for another hour, stirring every twenty minutes.