Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Pulled Lamb Shoulder Sliders

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There’s something undeniably satisfying about a dish that transforms a humble cut of meat into a tender, flavor-packed sensation with minimal effort. Pulled meat, a culinary technique perfected over generations, has become a global phenomenon, cherished for its ability to create succulent, shreddable protein perfect for sandwiches, tacos, and, in this case, irresistible sliders. While pulled pork often takes the spotlight, Slow Cooker Pulled Lamb Shoulder Sliders offer a sophisticated and equally delicious alternative, showcasing the rich, distinctive flavor of lamb in a fun, bite-sized format.

  • Total Time: Approximately 6.5 to 8.5 hours
  • Yield: 12-16 sliders (serves 6-8 people) 1x

Ingredients

Scale

For the Pulled Lamb:

  • 3-4 lbs Boneless Lamb Shoulder: Trimmed of excess fat.
  • 1 tbsp Olive Oil: For searing.

For the Dry Rub:

  • 1 tbsp Smoked Paprika:
  • 1 tsp Ground Cumin:
  • 1 tsp Garlic Powder:
  • 1 tsp Onion Powder:
  • 1 tsp Dried Oregano:
  • 1 tsp Salt:
  • ½ tsp Black Pepper: Freshly ground.
  • ¼ tsp Cayenne Pepper: (Optional, for a touch of heat)

For the Braising Liquid:

  • 1 large Yellow Onion: Sliced.
  • 4 cloves Garlic: Smashed or roughly chopped.
  • 1 cup Beef Broth: Low sodium.
  • ¼ cup Apple Cider Vinegar:
  • 2 tbsp Worcestershire Sauce:

For the Sliders:

  • 12-16 Slider Buns: Brioche or potato buns recommended.
  • Your Favorite BBQ Sauce: (Optional, for tossing with pulled lamb)

Suggested Toppings:

  • Coleslaw: (Store-bought or homemade)
  • Pickled Red Onions: (Store-bought or homemade)
  • Herb Aioli or Spicy Mayo: (Store-bought or homemade)
  • Fresh Cilantro or Parsley: Chopped, for garnish.

Instructions

  1. Prepare the Lamb: Pat the lamb shoulder thoroughly dry with paper towels. In a small bowl, combine all the dry rub ingredients (smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using). Rub the mixture generously all over the lamb shoulder.
  2. Sear the Lamb: Heat 1 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the seasoned lamb on all sides until deeply browned (about 5-7 minutes per side). This step is crucial for developing deep flavor. Transfer the seared lamb to the slow cooker.
  3. Add Aromatics & Liquid: Add the sliced yellow onion and smashed garlic cloves around the lamb in the slow cooker. Pour in the beef broth, apple cider vinegar, and Worcestershire sauce.
  4. Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the lamb is incredibly tender and easily pulls apart with a fork. The internal temperature should reach at least 190-205°F (88-96°C) for optimal shredding.
  5. Shred the Lamb: Carefully remove the lamb from the slow cooker and transfer it to a large cutting board or shallow dish. Using two forks, shred the lamb, discarding any large pieces of fat or bone. Skim any excess fat from the cooking liquid in the slow cooker. You can either return the shredded lamb to the slow cooker and toss it with some of the cooking liquid (and BBQ sauce, if using) to keep it moist, or transfer it to a separate bowl.
  6. Assemble Sliders: Lightly toast the slider buns if desired. Pile a generous amount of pulled lamb onto each bun. Top with your preferred toppings: coleslaw, pickled red onions, and a dollop of herb aioli or spicy mayo. Garnish with fresh cilantro or parsley.
  7. Serve: Serve immediately and enjoy!

Notes

  • Crispy Edges (Optional): For an extra layer of texture, after shredding, spread the pulled lamb onto a baking sheet and broil for 5-7 minutes, or until some edges are crispy. Then toss with sauce.
  • Flavor Variations: Experiment with different spice rubs! For a Mediterranean twist, use oregano, thyme, and a hint of lemon zest. For a spicier kick, add more cayenne or a dash of hot sauce to the braising liquid.
  • Make Ahead: The pulled lamb can be cooked a day or two in advance. Store it in its cooking liquid in an airtight container in the refrigerator. Reheat gently on the stovetop or in the slow cooker before serving.
  • Freezing: Pulled lamb freezes beautifully. Allow it to cool completely in its liquid, then transfer to freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator.
  • Serving Suggestions: Beyond sliders, this pulled lamb is excellent in tacos, wraps, over rice, or as a topping for nachos.
  • Author: Elle
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours (Low) or 3-4 hours (High)
  • Category: Appetizer, Main Dish, Party Food
  • Method: Slow Cooking
  • Diet: Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-pulled-lamb-shoulder-sliders-the-ultimate-party-pleaser/