Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Pulled Lamb Tacos
Classic Low ‘n’ Slow here! After some simple prep work, get it in the smoker and pretty much sit back for the next 7 hours! A feast if served with soft tacos and delicious sides like baba ganoush. You might even be lucky and have some meat leftover for a Shepherd’s Pie.
OVERVIEW
METHOD
Hot Smoking
Cooking Time
8 Hours
Serves
6
Suggested Wood
Hickory
Ability
Intermediate
INGREDIENTS
- 2-3KG Whole Lamb Shoulder Bone-In
- 100ml White Wine Vinegar
- 50ml Worcestershire Sauce
- 1 Tbsp Brown Sugar
- ½ Tbsp Sea Salt
- ½ Tsp Chilli Powder
- 1 Sprig Fresh Mint
- 6 Medium Cloves Garlic
- 4 Sprigs Rosemary
- 12 Soft Taco Shells
INGREDIENTS
- 2-3KG Whole Lamb Shoulder Bone-In
- 100ml White Wine Vinegar
- 50ml Worcestershire Sauce
- 1 Tbsp Brown Sugar
- ½ Tbsp Sea Salt
- ½ Tsp Chilli Powder
- 1 Sprig Fresh Mint
- 6 Medium Cloves Garlic
- 4 Sprigs Rosemary
- 12 Soft Taco Shells
METHOD
With a larger cut of meat like a whole leg of lamb, it's really worthwhile putting the dry rub on the night before. It is not essential, but worth the extra effort for maximum flavour.
STEP 1
Score any fat on the top, make some slits into the shoulder and push whole garlic cloves and rosemary sprigs into the slits. Liberally coat the joint all over with a BBQ rub of choice - our ProQ Herbylicious Rub is perfect with lamb. Cover and place in the fridge over night or for as long as you can.
STEP 2
Set up your smoker to run low'n slow with water in the pan and charcoal in the basket, add a couple of ProQ Smoking Wood Chunks to the fire - either Cherry or Hickory. You’re aiming for a smoker temp of around 225°F/110°C. When your smoker has reached temperature, place the lamb shoulder on the grill.
STEP 3
For the first 2 hours, you can let the lamb do its thing and make the baste: mix together the vinegar, Worcestershire sauce, brown sugar, chilli powder, chopped mint, and salt in a clean spray bottle if you have one – if not a bowl and a basting brush is fine.
STEP 4
At the 2 hour mark, you want to spritz or baste the lamb shoulder every 45 minutes until the required internal temperature is reached. You're aiming for an internal temperature of around 205°F/96°C - this should take around 6 - 8 hours, however, various factors such as the fat content can affect the cooking time. A digital temperature probe is really essential for larger cuts of meat.
STEP 5
Once the internal temperature of the lamb shoulder has come up to pulling consistency, remove and place tin foil loosely over the shoulder and allow to rest for 15 - 20 minutes.
STEP 6
With a pair of forks, pull the lamb shoulder apart - it should be easily falling away from the bone. Heat the tortillas, load up with the pulled lamb and tuck in!
Tip : Try to be as quick as possible when basting to avoid losing too much heat from the smoker.
Towards the end of the cook, you could put a tray of vegetables like peppers, onions, or aubergines under the lamb shoulder to catch all the lovely juices and fat.
