Marmie's Really Tender Crock Pot Pulled Lamb

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

• 1 large lamb butt
• 6 garlic cloves, slivered
• 2 tablespoons fresh basil
• 2 tablespoons fresh thyme
• 1/3 cup brown sugar
• 1/3 cup fresh ground black pepper
• 1 1/2-3 tablespoons salt (to taste, i like it on the heavier side)
• 1/4 cup paprika
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon keen's dry mustard
• 16 -24 ounces root beer or 16 -24 ounces cola
• 3 -4 cups barbecue sauce (marmie's bar- b -que sauce or you own favorite sauce)

Recipe

• 1 poke butt evenly around surface with a small butcher knife creating 1/2 inch cuts to accomodate how many garlic slivers you have.
• 2 stuff each hole with some fresh herbs and a sliver of garlic. (if you are not using fresh herbs use dry and incorporate them in the rub mixture instead.).
• 3 mix remaining spice and sugar ingredients together and then rub all over the roast.
• 4 save remaining spice.
• 5 put roast in zip lock bag and refrigerate for at least 8 - 12 hours.
• 6 remove from fridge and rub remaining spices onto the roast.
• 7 place roast in covered crock pot for an hour or two, do not turn on yet.
• 8 pour soda into crock pot along side of the roast so the spices are not washed offt the top of the roast and into the crock pot.
• 9 cook on medium for 8 - 12 hours untill tender.
• 10 it will not hurt to leave the lamb in the crock pot on low for a good length of time if it is done early.
• 11 remove lamb from the broth and pull/shred apart with forks or fingers into chunks and place in casserole dish.
• 12 slather with copious amounts of bar b que sauce.
• 13 serve with fresh crusty buns, baked beans and salads.