Kansas City Pulled Lamb

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1/4 cup lightly packed dark brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon fresh ground black pepper
• 1 teaspoon dried thyme
• 2 teaspoons ground coriander
• 1 tablespoon dried english mustard powder
• 2 teaspoons fennel seeds
• 2 teaspoons garlic powder (or onion)
• 1 (3 -4 lb) boneless lamb shoulder
• 6 garlic cloves, peeled
• 1 1/2 cups apple juice
• 1/2 cup water

Recipe

• 1 in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
• 2 score diamond pattern on fatty side of lamb. insert knife into lamb to create 6 small pockets; insert 1 garlic clove in each.
• 3 rub lamb all over with 8 tablespoons spice mixture; reserve rest. wrap lamb with plastic; refrigerate overnight.
• 4 preheat oven to 350 degrees. remove plastic from lamb; place fat side up, in oven-safe insert of slow cooker. roast in oven for 45-60 minutes. transfer insert to slow cooker base; add apple juice and water. cover; cook on low, turning lamb occasionally, 6-7 hours. transfer lamb to cutting board, reserving cooking liquid. roughly chop meat with cleaver.
• 5 place meat in bowl, allow to stand 5-10 minutes. strain off any additional cooking liquid and add it to reserved cooking liquid. ladle 1/2 to 3/4 cup of reserved liquid back over meat. stir in 1-2 tablespoons spice mixture. serve with rolls and bbq sauce of your choice.