memphis pulled lamb

Ingredients

• Servings: 10
• 1 onion, thinly sliced
• 6 cloves garlic, peeled
• 2 (14 ounce) cans beef broth
• 1 (18 ounce) bottle barbeque sauce
• 1/3 cup brown sugar
• 1/3 cup vinegar
• 1/2 teaspoon ground black pepper
• 1 (4 pound) boston butt lamb shoulder roast
• 2 tablespoons cornstarch
• 3 tablespoons water

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, vinegar, and pepper. add lamb roast.
• cover and cook on low for 6 to 8 hours. remove lamb from slow cooker. strain juices and return to the slow cooker. mix water and cornstarch in a bowl; stir into juices until sauce is thickened.