Pulled Lamb Better Than Your Mama's

Total Time: 21 hrs Preparation Time: 10 hrs Cook Time: 11 hrs

Ingredients

• Servings: 8
• 18 ounces root beer
• 4 lbs lamb shoulder (boston butt)
• 24 -32 ounces favorite bottled barbecue sauce (i prefer famous dave's sweet & zesty)

Recipe

• 1 line or spray with pam a large crock pot and place roast inside.
• 2 pour the root beer over the top (it should come at least half-way up the roast).
• 3 cook on low for 8-10 hours and meat is falling off the bone.
• 4 remove from crock pot onto 9x13 pan (i use my pyrex).
• 5 preheat oven to 400 degrees f.
• 6 using two forks shred roast while still hot (don't let it cool down or it will be a lot harder to shred).
• 7 pour barbecue sauce over the top of meat and mix into meat.
• 8 place in hot oven and cook for 20-40 minutes (enough for the top and edges to start to brown a little extra.
• 9 remove from oven and serve on toasted buns or rolls (although you can use untoasted rolls, they fall apart easier).