Charley's Slow Cooker Mexican-style Lamb

Ingredients

• Servings: 12
• 1 (4 pound) boneless lamb loin roast, trimmed of fat
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 2 cups water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 20 mins


• season lamb roast with salt and ground black pepper on all sides.
• heat olive oil in a large skillet over medium-high heat. cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
• top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
• cook on high for 6 hours, adding more water if mixture becomes too dry. reduce heat to low and cook until meat is tender and falling apart, 2 to 4 hours more. transfer roast to a bowl and shred meat using two forks. return meat to slow cooker with 2 cups cooking liquid.