Slow-cooked Pulled Lamb Shoulder

Ingredients

• Servings: 3
• 1 (3 pound) lamb shoulder
• 4 cups water, or as needed
• 8 cups white vinegar, or as needed
• 1/4 cup kosher salt
• 1 large onion, cut into 8 wedges
• 1 tablespoon ground cumin
• 1 tablespoon ground mustard
• 1 tablespoon chili powder
• 1/2 cup brown sugar

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 20 hrs 10 mins


• place the lamb shoulder into the ceramic bowl of a slow cooker. pour enough water and white vinegar into the slow cooker to assure the lamb is completely covered, maintaining a 2-to-1 ratio of vinegar to water. add the salt. put the ceramic bowl in the refrigerator and allow the lamb to marinate at least 12 hours and up to 24 hours.
• drain enough of the liquid from the ceramic bowl until about 1/2-inch of lamb is left exposed. add the onion to the remaining liquid. season the exposed surface of the lamb with the cumin, mustard, chili powder, and brown sugar. place the bowl into the base of the slow cooker and cook on high until the lamb is tender and falls apart easily, 8 to 10 hours.
• carefully remove the lamb to a cutting board; shred the meat into strands using a pair of forks. remove and discard any excess fat.