Free yourself from the tyranny of pulled pork!

Seriously.

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
Dairy Meats
1 small tub fage plain greek yogurt 8 lb lamb shoulder, boneless
2 tbs creme fraiche
Staples Veggies, Herbs
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

Equipment
1 smoker at 225
1 drip pan, half full of water
1 bowl

Directions
Step Action
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.
5 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.
12 Eat