Slow Cooker Pulled Lamb Shoulder
Slow Cooker Pulled Lamb Shoulder is a set and forget recipe. Fall off the bone meat. Family friendly. Versatile and perfect to freeze.
Servings: 8
Calories: 209kcal
Equipment
- 1 Glass jug to combine the dry rub ingredients
- 1 Mini whisk to whisk together the dry rub
- 1 Medium size jug to combine the liquids (or use a small bowl)
- 1 Slow Cooker
- 1 Baking tray
- 1 Silicon Baking Mat
- 1 Pastry Brush to coat the cooked lamb in the BBQ sauce
- 1 Chopping board
- 2 Forks to shred the lamb
- 1 Knife to remove the bone from the lamb
- 2 Kitchen Tongs for handling the meat after cooking
Ingredients
- 1.5kg/3 pounds lamb shoulder bone in
- 2 tablespoon mustard powder
- 1 tablespoon garlic powder Note 1
- 1 tablespoon onion powder also Note 1
- 1 tablespoon paprika
- ½ cup/125ml BBQ sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tbs/40 ml Worcestershire sauce
- 2 tbs/40 ml apple cider vinegar
Instructions
- Lamb: remove lamb from packaging and pat dry with paper towel. The set side.
- Dry rub: in a glass combine mustard powder, garlic powder, onion powder, paprika, salt and pepper. Stir with a mini whisk to combine.
- Season lamb: place lamb shoulder on chopping board and massage dry rub into top side. Flip and repeat for the underside.
- Liquids: combine Worcestershire sauce and apple cider vinegar in a glass jug, stir to mix together.
- Slow cooker: pour combined liquids into the base of the slow cooker. Place seasoned lamb on top, pop the lid on and cook for 4 hours on high or 8 hours on low.
- Sauce and grill: once the cook time is up, lift the lid off the slow cooker and turn the dial to off. Use a pair of kitchen tongs to lift the cooked lamb up and out of the bowl. Place this directly onto a silicon lined baking rack. Use a pastry brush to gently but liberally coat the lamb with the BBQ sauce.
- Grill/broil: preheat the oven setting to grill at 200°C 392°F6. Place the baking rack into the oven on the top shelf. Grill the lamb for 10 mins (no need to flip). Repeat basting process followed by a further 10 mins grill time.
- Pull: once the lamb has been grilled use 2 pairs of kitchen tongs (1 in each hand) to transfer it to a chopping board. Then use a knife to make a few initial cuts and remove the bone from the lamb. Next use a fork in each hand and a pulling (widening of your 2 hands) to shred the lamb.
- Serve: use the pulled lamb to fill burger buns, make sliders, add to salad or make soft shelled tacos.
Video
Notes
- Note 1 - Garlic and onion powders: these have a tendency to dry out if you have opened the bottle but not used it for a while. It is better to use a fresh (new) bottle which will easily slide into the measuring spoon than to try and salvage dried hard powder.
- Serving size: will depend on what you what to use the lamb for. Be it burgers, sliders, sandwiches or other. You will be able to get 6-8 burger or sandwich fillings out of it easily.
Nutrition
Calories: 209kcal | Carbohydrates: 11g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 396mg | Potassium: 471mg | Fiber: 1g | Sugar: 7g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg