Carolina-style Pulled Lamb

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 12
• 6 lbs lamb shoulder
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 2 tablespoons black pepper
• 1 tablespoon cayenne pepper
• 1/4 cup paprika
• 3 cups apple cider vinegar
• 3 cups water
• 1/3 cup sugar
• 3/4 cup brown sugar
• 2 1/2 tablespoons salt
• 1/4 cup black pepper
• 1 tablespoon cayenne pepper
• 3 tablespoons paprika
• 1 teaspoon dry mustard
• 1 cup worcestershire sauce

Recipe

• 1 for the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts).
• 2 rub spices on lamb roast, wrap in plastic wrap and chill over night.
• 3 bring meat to room temperature and fire up the smoker according to manufacture's directions. bring to 240 degrees. place meat in smoker, maintain temperature 220-240 degrees and smoke for 1 1/2 hours per pound. mop every hour with sauce.
• 4 for the sauce, mix the remaining ingredients and simmer for two hours. i recommend making the sauce ahead of time so you can tend to your fire.
• 5 mop with sauce every hour and turn every two hours.
• 6 meat will be "pullable" when internal temperature reaches 185 to 190.
• 7 remove lamb and let stand for 15 minutes.
• 8 slice or pull meat off and separate from the fat.
• 9 chop the meat.
• 10 spoon some sauce onto a bun or roll. heap on meat and top with more sauce. serve with coleslaw on the sandwich or on the side.