North Carolina-style Pulled Lamb Sandwiches And Coleslaw

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 3 tablespoons salt
• 2 tablespoons pepper
• 1 tablespoon sweet paprika
• 1 (5 lb) boneless lamb shoulder
• 2 tablespoons vegetable oil
• 1/3 cup apple cider vinegar
• 1/3 cup distilled vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon hot pepper sauce
• 8 hamburger buns, split
• 1/2 cup apple cider vinegar
• 1/2 cup distilled vinegar
• 2 tablespoons sugar
• 2 teaspoons hot pepper sauce
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 (2 3/4 lb) green cabbage, cored and shredded

Recipe

• 1 preheat the oven to 300 degrees. mix together the salt, pepper, and paprika; sprinkle all over the lamb and rub inches
• 2 in a large skillet or dutch oven, heat the oil over medium-high heat. add the lamb and cook, turning occasionally, until browned, 8 to 10 minutes. transfer to a 24-inch-long sheet of heavy duty foil and double wrap the lamb.
• 3 place the lamb, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. remove from the oven and carefully unwrap the top of the lamb, revealing the skin. increase the heat to 450 degrees and roast for 20 minutes more.
• 4 transfer the roast to a large bowl, along with any juices. using two forks, shred the lamb. add the vinegars, sugar, and hot sauce; toss. serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
• 5 for the coleslaw: in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.