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