slow cooker pulled lamb roast

Ingredients

• Servings: 8
• 1 (3 1/2) pound lamb butt roast
• 1 tablespoon chili powder
• 1 tablespoon vegetable oil
• 2 teaspoons pepper
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 2 teaspoons paprika
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 1/2 cups heinz tomato ketchup
• 1 cup heinz® apple vinegar
• 1/2 cup fancy molasses
• 1/3 cup heinz® mustard
• 2 teaspoons cornstarch
• soft rolls

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs

Ready Time: 10 hrs 10 mins


• remove all string from the roast and trim away excess fat. place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. rub all over the lamb, working the spice mixture into the meat well. marinate for at least 30 minutes or overnight. transfer the roast to a slow cooker.
• blend the ketchup with the vinegar, molasses and mustard. pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
• transfer the roast to a large bowl; discard any visible fat. use two forks to separate the meat into long strands. remove 1 1/2 cups of the cooking juices and strain into a saucepan. whisk in the cornstarch and bring to a boil. cook, stirring, until thickened and bubbling. return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.