slow cooker pulled lamb with orange juice

Ingredients

• Servings: 8
• 1 (5 pound) lamb butt roast
• 1 cup water
• 1/2 cup orange juice
• salt and ground black pepper to taste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon stone-ground mustard, or more to taste
• 1 large sweet onion (such as vidalia®), chopped

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place lamb butt in a slow cooker with the fattier side facing upwards. pour water and orange juice into the slow cooker. season lamb and liquid with salt and pepper.
• mix garlic and mustard together in a small bowl; spread over the top of the lamb butt. sprinkle onion over the lamb.
• cook on low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
• remove lamb from slow cooker; allow to sit until cool enough to handle. trim away and discard any visible chunks of fat. shred remaining lamb into strands. return shredded lamb to the slow cooker; stir. remove portions of lamb from slow cooker with a slotted spoon to serve.