Peppery Pulled-lamb Sandwiches

Total Time: 10 hrs 25 mins Preparation Time: 25 mins Cook Time: 10 hrs

Ingredients

• 2 1/2-3 lbs boneless lamb boston blade roast (or boston butt roast)
• 2 teaspoons smoked paprika, spanish (or hot)
• 3/4-1 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons cooking oil
• 2 medium onions, cut into thin wedges
• 1 (14 1/2 ounce) can diced tomatoes (with chili spices)
• 1 3/4 cups apple juice
• 6 garlic cloves, mince
• 1/2 cup ketchup
• 1/2 cup cider vinegar
• 1/4 worcestershire sauce
• 2 -3 teaspoons smoked paprika, spanish (or hot)
• 1/2 teaspoon fresh ground black pepper
• 10 french rolls, about 6-inches long split and toasted (can use hamburger buns)

Recipe

• 1 trim fat from meat. if necessary, cut meat to fit into a 4-5 quart slow cooker. sprinkle meat with 2 teaspoons smoked paprika, 3/4 to 1 teaspoon black pepper and salt; rub in with fingers. in a large skillet brown meat on all sides in hot oil over medium heat. drain off fat. transfer meat to cooker. add onion, undrained tomatoes, apple juice and garlic.
• 2 cover and cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5 1/2 hours.
• 3 for barbecue sauce, in a small saucepan, combine ketchup, vinegar, worcestershire sauce, the 2 to 3 teaspoons smoked paprika and the 1/2 teaspoon black pepper. bring to boiling; reduce heat. simmer, uncovered, for 15 minutes, stirring occasionally. remove from heat; set aside.
• 4 using a slotted spoon, transfer meat to a cutting board, reserving liquid in slow cooker. shred meat by pulling two forks through meat in oppostie directions.
• 5 pour cooking liquid into 4-cup measure; skim off fat. return to slow cooker; stir in barbecue sauce and enough cooking liquid for desired consistency. cover; cook on high-heat setting 15 minutes, or until heated. serve immediately. (or keep warm, covered, on low-heat setting up to 2 hours. stir occactionally.).
• 6 to serve, spoon meat mixture onto rolls. add tops of rolls.