R.b.'s Crock Pot Cuban Lamb Roast

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 lbs boston butt
• 2 medium onions
• 1 tablespoon garlic (minced)
• 1 tablespoon garlic powder
• 1 (10 ounce) bottle marinade (badia, mojo)
• 1/3 cup water
• 4 cups cooked rice

Recipe

• 1 trim all external fat from lamb roast.
• 2 slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
• 3 rub lamb roast with garlic powder on all sides and place on top of onions.
• 4 mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
• 5 spread minced garlic evenly over top of roast.
• 6 cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
• 7 remove lamb from crock pot and shred with 2 forks.
• 8 remove onions with sloted spoon and place over shredded lamb.
• 9 serve over rice.
• 10 serve remainder of the bottle of marinade to drizzle over lamb.