Hawaiian Pulled Lamb Sandwiches

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• 1 (1 1/4 ounce) packet teriyaki marinade (mccormick grill mates)
• 1 tablespoon paprika
• 1 teaspoon fresh ground pepper
• 3 1/2 lbs lamb shoulder
• 1/2 cup chicken broth
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 cup chili sauce
• 1 (6 ounce) can pineapple juice
• 1 medium onion, chopped
• 2 carrots, chopped
• 8 hamburger buns
• 2 tablespoons oil
• 1 tablespoon ginger, chopped
• 2 teaspoons garlic, chopped

Recipe

• 1 in small bowl, combine teriyaki mix, paprika and pepper.
• 2 coat the lamb the with rub mixture, patting until all rub is used. set aside.
• 3 in a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. set aside.
• 4 put the chopped onions and carrots in a 5-quart slow cooker.
• 5 place the lamb on top of the carrots and onions and pour half of the pineapple juice mixture over lamb.
• 6 reserve remainder for hawaiian sauce.
• 7 cover and cook on low for 7 to 8 hours. the meat should fall apart easily.
• 8 remove the roast from the slow cooker to a cutting board. using 2 forks carefully pull the meat into shreds.
• 9 serve the lamb on rolls drizzled with the hawaiian sauce or on the side for dipping.
• 10 hawaiian sauce:.
• 11 in a medium pot heat the oil over medium heat.
• 12 add garlic and ginger and saute until soft, about 2 minutes.
• 13 add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes.
• 14 remove from heat and set aside.