Kay Kay's Pulled Lamb

Ingredients

• Servings: 10
• 3 tablespoons brown sugar
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• 2 tablespoons white sugar
• 1 dash garlic powder
• 1 dash onion powder
• 1 (4 pound) lamb shoulder roast (butt roast)
• water to cover (optional)
• 1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 7 hrs 20 mins


• combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. rub spice mixture over lamb. cover lamb with plastic wrap and refrigerate at least 1 hour, preferably overnight.
• place the lamb into a slow cooker and add enough water to just cover the lamb. cover and cook on high for 4 hours or on low for 6 to 8 hours.
• transfer lamb to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. drain and reserve cooking liquid from the slow cooker. return shredded lamb to the slow cooker and stir in barbeque sauce.
• reduce heat to low and cook for 2 more hours. add enough reserved cooking liquid to moisten the lamb to taste.