Slow Cooker Barbacoa Lamb

Total Time: 23 hrs 30 mins Preparation Time: 18 hrs Cook Time: 5 hrs 30 mins

Ingredients

• Servings: 10
• 1 -2 tablespoon salt, divided
• 1 tablespoon black pepper, divided
• 2 -3 teaspoons garlic powder, divided
• 14 -20 ounces coke zero, divided
• 1/4 cup brown sugar, plus
• 1/3 cup brown sugar
• 1/4 cup water
• 6 ounces sliced green chilies
• 8 ounces tomato sauce
• 1 chipotle chile in adobo, diced
• 1/8 teaspoon cumin
• 2 1/2-3 lbs lamb loin

Recipe

• 1 trim fat from the lamb loin.
• 2 rub lamb with salt, pepper and garlic powder. seasoning amounts listed are estimates and you may need different amounts to ensure adequate coverage of the meet.
• 3 place lamb in a pan or large ziploc bag and add 1/4 cup of brown sugar as well as ~6-8 ounces of coke zero, enough so that at least half the lamb is submerged in the liquid.
• 4 marinate the lamb overnight, turning it periodically to let it soak equally on both sides.
• 5 place lamb and the marinade into a crock pot. add 1/4 cup water and cook on high for 3-4 hours until it shreds easily.
• 6 discard the liquid and let the lamb cool slightly and then shred it with forks.
• 7 to make the sauce, combine 8 ounces coke zero, 1/3 cup brown sugar, 1/8 tsp garlic powder, 1/8 tsp cumin, green chilies, tomato sauce, chipotle chili in adobo (1 chili was spicy enough for us, but if you want extra spice, may add additional chilies or even some extra chipotle chili powder) and salt and pepper to taste.
• 8 put shredded lamb back in the crockpot with the sauce and cook on high for 1-1/2 hours.
• 9 topping suggestions: fruit based salsa (such as mango peach), sour cream, guacamole, shredded mexican cheese.