Creating your Slow Cooker Pulled Lamb Bowls is as easy as following these simple steps:

1. Prep the Lamb: Trim excess fat from the lamb shoulder and season generously with salt and pepper.
2. Sear the Meat: In a skillet, heat the olive oil over medium-high heat. Sear the lamb on all sides until browned (about 3-5 minutes per side).
3. Add Aromatics: Remove the lamb and set it aside. In the same skillet, add onion and garlic, cooking until fragrant and translucent, about 2-3 minutes.
4. Combine Ingredients: In the slow cooker, combine the sautéed onions and garlic with the beef broth, smoked paprika, cumin, coriander, oregano, and chili powder.
5. Place Lamb: Return the lamb to the slow cooker, ensuring it’s well coated with the spice mixture.
6. Cook: Cover and cook on low for 6-8 hours or high for 4 hours until the lamb is fork-tender.
7. Shred: Once cooked, shred the lamb using two forks while it’s still in the slow cooker. Mix it back in with the juices.
8. Prepare Grains: Cook your choice of grains according to package instructions.
9. Assemble the Bowls: In serving bowls, layer cooked grains first, then top with shredded lamb.
10. Add Toppings: Garnish with sliced avocado, chopped cilantro, diced tomatoes, and a squeeze of lime juice.

With these steps, you’ll have an incredible meal that satisfies and delights your taste buds!