SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/slow-cooker-turkish-pulled-lamb-with-hands-free-timing
Printed September 1, 2026
Printed September 1, 2026
Cooking Without Limits
Slow Cooker Turkish Pulled Lamb with Hands-Free Timing
Let your slow cooker do the work for this Southern-meets-Turkish fusion. Tender spiced lamb that requires just 10 minutes of active involvement.
Ingredients
- 2 pounds lamb shoulder or boneless lamb
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons cinnamon
- 1 cup beef or chicken broth
- 3 tablespoons pomegranate molasses or balsamic vinegar
- 4 cloves garlic, smashed (no need to peel or mince)
- Salt and pepper to taste
- Optional: flatbread or rolls for serving
Preparation
This recipe was born from a simple question: what if Turkish flavors met Southern slow-cooking hospitality? The answer is this incredibly tender pulled lamb that practically cooks itself.
Cooking Instructions
- Place lamb directly in the slow cooker—no need to brown it first.
- In a small bowl or measuring cup, mix together cumin, paprika, cinnamon, salt, and pepper. Pour this spice blend over the lamb and rub it around with your hands or a spoon.
- Add the whole smashed garlic cloves around the meat (the peels will come off during cooking).
- Pour broth and pomegranate molasses over everything.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours. The meat is done when it falls apart easily.
- Using two forks, shred the meat directly in the slow cooker, mixing it with the cooking juices.
- Let sit for 5 minutes to absorb the liquid, then serve.
Serving Suggestions: Pile on flatbread, stuff into pita, serve over rice, or eat straight from the bowl. This lamb is forgiving and delicious any way you serve it.
Time-Management Tip: Start this before bed and wake up to amazing aromas, or prep in the morning for dinner that's ready when you are.
