Free yourself from the tyranny of pulled pork!
You’ve had pulled pork 1000 times, you never had anything like this: Smokey lamb with deep and mysterious chile flavors from the rub, and salted perfect.
Hawaiian rolls are the wrong thing here, you need pita and tzatziki and a beer and a total lack of embarassment as you wolf it down at top speed.
You can thank me for freeing you later.
|Mise en Place|
|1 small tub||fage plain greek yogurt||8 lb||lamb shoulder, boneless|
|2 tbs||creme fraiche|
|6 tbs + 2 tsp||kosher salt||4 tbs||minced rosemary|
|4 tbs||aleppo pepper||1 tbs||minced mint|
|2 tbs||granulated arlic||1||persian cucumber, skinned and grated|
|2 tbs||ground cumin||2 tbs||lemon juice|
|1/2 tsp||white pepper||1 clove||garlic minced|
|n||Pita breads||5 lb||applewood chunks|
|1||smoker at 225|
|1||drip pan, half full of water|
|1||Mix 6 tbs salt, rosemary, aleppo pepper, granulated garlic, and cumin together. It should look like xmas!|
|2||Rub lamb all over – use all of the rub.|
|3||Prep smoker, once at 225, add wood chunks to coals and put the lamb on the grill|
|4||Close smoker and wait.|
|6||And wait. At some point make the tzatziki. Mix yogurt, creme fraice, lemon juice, 2 tsp salt (or more), white pepper (maybe more), mint and garlic in the bowl. Taste, adjust, and when happy, saran wrap it and put in fridge|
|6||And wait. Once the meat has reached 165, wrap in butcher paper like its a brisket.|
|7||Put back on smoker and cook till it hits 195. You can turn the heat up to 275 to make this happen a bit quicker|
|8||Evac should, rest in paper for 30-60 minutes|
|9||While meat rests, split pitas|
|10||Pull meat. There is some silverskin in the shoulder that won’t break down. Discard it as you pull|
|11||Stuff pitas with meat, top with some tzatziki. You could even throw some lettuce and tomato in there if you like.|