Sarasota's Vernor's Spicy Crock Pot Pulled Lamb

Total Time: 12 hrs 10 mins Preparation Time: 10 mins Cook Time: 12 hrs

Ingredients

• 4 -5 lbs lamb shoulder
• 3 large onions (1 thick sliced the other 2 thin sliced)
• 12 ounces vernos ginger ale
• 1 orange, cut in quarters (lightly squeezed and the rest thrown in the crock pot)
• 1 bay leaf
• 3 whole cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups barbecue sauce (plain, you can just use a good store bought for this)
• 1/3 cup honey
• 3 tablespoons chopped chipoltes in adobo seasoning (to taste, you can go less, is you don't want it spicy)
• 1 teaspoon minced garlic
• 3 tablespoons orange juice

Recipe

• 1 lamb -- season your lamb well with salt and pepper. add the thick sliced onion on the bottom and then top with the lamb. then top with the thin sliced onions.
• 2 add the vernors, cloves, bay leaves and squeeze the oranges and then throw in the pieces. cover and cook on low for 10-12 hours until tender.
• 3 pull -- the lamb is done. remove and let cool slightly. then pull apart the lamb.
• 4 sauce -- a few minutes before i remove my lamb, is when i start my bbq sauce. in a small pot over medium heat add the sauce, honey, garlic, orange juice, chipoltes and about 1 cup of the vernors broth. bring to a light boil, reduce to medium and simmer for about 15 minutes. add a little more vernors broth, not much and bring to a boil again and reduce until the sauce is rich and thick.
• 5 lamb -- as the sauce cooks, pull the lamb. add your sauce to your lamb and enjoy. if you don't use all your sauce. just put in a baggie and freeze. this is great just brushed over lamb chops or a tenderloin. don't throw it out.
• 6 onions -- don't forget about all those good onions. scoop them out and serve on the side to serve on the sandwich.
• 7 serve -- well you know what to do. your favorite buns, coleslaw and enjoy!