Crock Pot Pulled Lamb Tacos And Then Some

Total Time: 13 hrs 20 mins Preparation Time: 20 mins Cook Time: 13 hrs

Ingredients

• 2 1/2-4 lbs boneless lamb shoulder
• 1 tablespoon brown sugar
• 2 tablespoons cajun seasoning
• 1 tablespoon salt
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon fresh ground black pepper
• 1 tablespoon chili powder
• 1/2 tablespoon mesquite powder
• 1/2 cup frozen apple juice concentrate
• 1/2 cup cider vinegar
• 8 (6 inch) corn tortillas
• 1/2 cup sour cream
• 2 avocados, cut into 1/4 slices
• 1/2 cup fresh cilantro leaves, may be chopped
• mild green taco sauce, to taste
• 1/2 cup onion, chopped (optional)
• 1/2 cup cheddar cheese, shredded (optional)
• 1 cup vegetable oil, enough to cover tortillas in a small fry pan

Recipe

• 1 making the lamb: combine brown sugar through mesquite powder. spread over entire roast. refrigerate roast in a ziploc bag for up to 24 hours.
• 2 place apple juice and vinegar in a crock pot and add the spiced shoulder being careful not to lose the rub. cook on high for two hours, then reduce to low for 10 more hours.
• 3 remove the roast and let rest for 30 minutes.
• 4 pull roast apart with two forks.
• 5 making the tacos: heat oil in small fry pan on medium-high until hot. fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. drain on paper towels or paper bag.
• 6 spread sour cream down the center of each tortilla along with slices of avocado and some cilantro.
• 7 divide the lamb equally and top each taco with a portion. finish with mild green taco sauce to taste and the optional onions and/or cheese.
• 8 fold taco in half and meditate while you lose yourself in culinary heaven!