Description
Pioneer Woman Slow Cooker Pulled Pork is a savory dish where lamb shoulder is slow-cooked with a blend of spices and sauce until it becomes tender enough to be shredded effortlessly. The slow cooking process ensures the meat absorbs all the flavors, resulting in a delicious and versatile dish.
Ingredients
Scale
- 4–5 pounds of lamb shoulder (bone-in or boneless) as a pork substitute
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons olive oil
Instructions
- Prepare the Meat: Rinse and pat dry the lamb shoulder.
- Mix Spices: In a small bowl, combine paprika, chili powder, cumin, salt, black pepper, and cayenne pepper.
- Rub the Meat: Rub the spice mixture all over the lamb shoulder.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned.
- Prepare the Slow Cooker: Place sliced onions and minced garlic at the bottom of the slow cooker.
- Add the Meat: Place the seared lamb shoulder on top of the onions and garlic.
- Add Liquids: Pour chicken broth, barbecue sauce, and apple cider vinegar over the lamb.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily shredded with a fork.
- Shred the Meat: Remove the lamb from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix with the juices.
- Serve: Serve the pulled lamb on buns, in tacos, or with your favorite sides.