Carolina Pulled Lamb Sandwiches

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 2 tablespoons paprika
• 1 1/2 tablespoons dark brown sugar
• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 tablespoon table salt
• 1/2 tablespoon granulated sugar
• 1/2 tablespoon oregano
• 3 smoked ham hocks
• 1 (3 -4 lb) boneless lamb butt
• 2 sweet onions, quartered
• 1 1/2 cups low sodium chicken broth
• 1 cup cider vinegar
• 6 tablespoons dijon mustard or 6 tablespoons mustard, of your choice
• 2 tablespoons maple syrup or 2 tablespoons honey
• 4 teaspoons worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/2 cup vegetable oil
• 2 teaspoons table salt
• ground black pepper
• 2 tablespoons cornstarch (for thickening) (optional)
• 2 tablespoons water (for thickening) (optional)

Recipe

• 1 combine spice rub ingredients and thoroughly coat the lamb roast.
• 2 place onions and ham hocks in bottom of slow-cooker.
• 3 place lamb butt on top of ham hocks, tucking meat down into slow cooker as far as possible.
• 4 pour chicken broth over lamb, cover with lid, and cook on low until lamb is very tender, 8 to 10 hours until tender.
• 5 transfer lamb butt and ham hocks to baking sheet. reserve juices.
• 6 separate lamb butt into large chunks.
• 7 set aside to cool slightly.
• 8 when cool enough to handle, shred lamb butt and ham hocks, discarding excess fat and small bones from ham hocks.
• 9 return to crockpot with 1/2 cup of reserved cooking liquid.
• 10 for the sauce:.
• 11 in medium bowl, mix all ingredients, including pepper to taste.
• 12 pour half of the sauce over shredded lamb and mix thoroughly. using reserved cooking juices if more liquid is needed.
• 13 serve on warm buns ( hamburger or hot dog buns )and pass extra sauce.