Puerto Rican Shredded Lamb

Total Time: 8 hrs 55 mins Preparation Time: 25 mins Cook Time: 8 hrs 30 mins

Ingredients

• 2 -3 lbs boneless sirloin lamb roast or 2 -3 lbs sirloin tip roast, trimmed and tied with kitchen twine if necessary*
• 1 tablespoon vegetable oil
• 4 -5 garlic cloves, skins removed, crushed
• 1 tablespoon cumin
• 1/2 tablespoon coarse salt
• 1 teaspoon oregano
• 4 oranges, juiced or 1 cup freshly squeezed orange juice
• 4 limes, juiced

Recipe

• 1 using a sharp knife, poke a few holes into the lamb and stuff holes with half of the crushed garlic. in a large skillet over medium-high heat, warm the oil. add the lamb and brown on all sides, 6 to 8 minutes. transfer the meat to a slow cooker.
• 2 combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. place the lamb in the slow cooker. pour the liquid mixture over the lamb, and let the lamb marinate in the mixture for about 10 minutes on each side.
• 3 turn the slow cooker on low, and set the timer for 8 hours.
• 4 after 8 hours, remove lamb and shred using two forks on a large cutting board. remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add lamb back to pot. let it cook another 15-30 minutes.
• 5 serve the shredded lamb over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
• 6 *please note that if you’re unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.