Sichuan Barbacoa Lamb

I've been watching the Taco chronicle on Netflix and Liziqi latest video has mexican dishes. I've been thinking about making barbacoa since I started watching the taco chronicles and decided to make it today. It turned out great and the combination of sichuan spices with barbacoa worked really well.

1 butterfly boneless leg of lamb
1/2 onion
1/2 tsp salt

Sauce ingredients
1 tbsp oregano
2 jalapeno peppers
1 tsp red Sichuan peppercorn
1 tsp green Sichuan peppercorn
4 dried red chili
1 tbsp grown sugar
1/3 cup mirin vinegar
1/2 tsp salt
1 cup rice wine
1 cup water
3 cloves garlic

Sauce

To make the sauce, I star by slicing the jalapeno peppers in half and frying them in a pan until it starts to char. Put the sichuan peppercorns, dried red chili and 1/2 tsp salt in a pan and fry until fragrant. Grind the spices to a fine powder. Put all the sauce ingredients in a blender and puree for 2 minutes. I strain the sauce and put the pulp in 2 large coffee filters.  This step isn't necessary, but it makes the texture of the final product better. If you don't strain the sauce and put the pulp into a spice packet, the meat might have a gritty texture.

Cooking

Cut the leg of lamb into 4-6 big pieces and brown in a pan. Once the meat is browned, put everything in a crockpot and cook for 4-6 hours on high. The sauce should just barely cover the meat, if there isn't enough sauce, add a little bit of water.

When the lamb starts to fall apart, take it out. Strain the cooking liquid and reduce it until it thickens to a sauce. Poor the sauce over the lamb and it's ready to eat.