Crockpot Mexican Pulled Lamb

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 lbs boneless lamb shoulder blade roast
• 1 (14 ounce) can tomatoes
• 4 garlic cloves, minced
• 1/2 onion, diced
• 1 bunch cilantro, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes

Recipe

• 1 trim the visible fat from the lamb.
• 2 place 1 can tomatoes on the bottom of the crockpot,follow w/ lamb,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
• 3 cook on high for the 1st 3 hrs and on low for another 5 hours.
• 4 remove the lamb and shred it,return to the crockpot,mix w/ juice.