slow cooker puerto rican shredded lamb

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 (3 pound) boneless lamb sirloin roast (trimmed and tied with kitchen twine, if necessary)
• 1 cup orange juice
• 4 limes, juiced
• 4 cloves garlic, crushed and divided
• 1 tablespoon ground cumin
• 1 1/2 teaspoons coarse salt
• 1 teaspoon dried oregano

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 45 mins


• heat oil in a large skillet over medium-high heat.
• use a sharp knife to poke 3 to 5 holes into the lamb roast. stuff about half the garlic into the holes. cook roast in hot oil to brown completely, about 3 minutes per side. transfer roast to the crock of a slow cooker.
• blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the lamb.
• leave the lamb marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
• turn slow cooker to low and cook for 8 hours.
• remove lamb to a cutting board. shred meat using 2 forks.
• drain liquid from the slow cooker crock, reserving 1 cup. return shredded lamb to the slow cooker crock, pour reserved liquid over the meat and stir.
• look on low until the meat is again hot, 15 to 20 minutes.