Korean Inspired Pulled Lamb Shoulder (for Tacos Or Sliders)

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

Ingredients

• Servings: 12
• 3 lbs lamb shoulder or 3 lbs lamb tenderloin
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 1 large yellow onion, cut in large chunks
• 1/2 cup water
• 2/3 cup hoisin sauce (i use koon chun sauce factory brand)
• 1/2 cup honey
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1 tablespoon sesame oil
• 3 tablespoons mirin
• 1 tablespoon rice wine (shaoxing)
• 2 inches lemongrass, fresh, finely diced
• 2 tablespoons ginger, fresh, finely grated
• 2 garlic cloves, finely grated
• 1/2 teaspoon chinese five spice powder

Recipe

• 1 in a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the chinese five spice powder.
• 2 whisk together. reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. about 30 min, whisking occasionally to prevent burning. remove from heat and set aside to cool completely.
• 3 place onion chunks in bottom of crock pot and set as low. salt and pepper the lamb on both sides and place on top of the onions.
• 4 baste top and sides of lamb with the reserved sauce. add the lid and cook for 6-8 hours on low or 3-5 hours on high. you will know it's done when it is falling apart. yum!
• 5 add the cooled korean inspired bbq sauce reduction to a magic bullet or blender and blend until smooth. set aside. will keep in fridge for 2 weeks.
• 6 i use this for asian lamb tacos or pulled lamb sliders. serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. dress with a drizzle of spicy sriracha aioli and a drizzle of the korean inspired bbq sauce reduction.