Lamb Chile Rojo (pulled Lamb With Red Chile Sauce)

Ingredients

• Servings: 8
• 1 (4 pound) boneless lamb shoulder roast, trimmed
• 3 tablespoons chili powder
• 1 cup chopped onions
• 4 cups water
• 2 (16 ounce) jars salsa
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained

Recipe

Preparation Time: 15 mins Cook Time: 9 hrs

Ready Time: 9 hrs 15 mins


• place the lamb roast into an oven roasting bag set inside a slow cooker. sprinkle the chili powder over the roast and arrange onions on top of the roast. loosely close the top of the bag with a nylon tie. use scissors to cut 3 vents, 1-inch long in the top of the bag. pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
• cover and cook the lamb on low for 6 to 8 hours.
• remove the lamb and onions from the bag and place in a large dutch oven; reserve 3/4 cup of liquid from the bag. shred the lamb by pulling it apart using two forks. stir the salsa, tomatoes, and cooking liquid in with the shredded lamb.
• bring to a boil over high heat, then reduce the heat to low. cover and simmer for 1 hour, stirring occasionally.