Slow Lamb Momofuku (slow Cooker)

Total Time: 16 hrs Preparation Time: 6 hrs Cook Time: 10 hrs

Ingredients

• Servings: 4
• 4 lbs bone-in lamb shoulder (boston butt)
• 1/3 cup sugar
• kosher salt
• 1/4 cup brown sugar
• 1 1/4 cups thinly-sliced scallions
• 1/4 cup grated fresh ginger
• 2 tablespoons canola oil
• 1 teaspoon soy sauce
• 1/2 teaspoon sherry wine vinegar
• 1/4 teaspoon kosher salt
• steamed rice
• bibb lettuce
• cabbage kimchi
• chili sauce (ior other spicy sauce)

Recipe

• 1 rinse and pat dry the roast. combine the sugar and 1/3 cup kosher salt and rub all over the roast. slide into a plastic bag and refrigerate 6 hours or overnight.
• 2 remove roast, discarding bag and juices. rinse and pat dry.
• 3 place in large slow cooker (5 to 7 qt) and cook on low until tender, turning once - about 10 hours.
• 4 stir together the garnish ingredients.
• 5 remove lamb from slow cooker and place on a rimmed baking sheet.
• 6 toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the lamb.
• 7 slide into a 500 deg oven and allow to caramelize, about 10 minutes.
• 8 serve the lamb. each diner should be placing shards of lamb onto a lettuce leaf with the rice, scallion garnish and other condiments.