Pulled Lamb

I figured a lot of people make pulled pork, and having made some pretty tasty pulled pork in the past I wanted to make something a little different. I based my technique off of Edward Lee's recipe for pulled lamb. I got some lamb shoulder from the store (It was about 2.5 lbs) and covered it with ButtRub.

Shoulder with rub, ready to place in grill

I let the shoulder rest for an hour while I got our Big Green Egg ready. I used oak charcoal on a raised grid with indirect heat. I also used a combination of hickory and cherry wood chips for smoking. The egg was set to 250 F and the shoulder was placed on the grill for 1.5 hours.

The oven was set to 300 F. The next step was to make braising liquid. I used 3.5 cups water with chicken base and vegetable base (Minor's brand, approx 1 tbsp each base), 1/4 cup apple cider vinegar, 1 tbsp low sodium tamari, and 1 tsp chipotle tabasco sauce. I used a Staub 4 qt. cocotte and placed the lamb in the braising liquid and let it heat for about 3 hours.

Smoked on the grill, ready to braise in the oven

The meat easily pulled apart and we served it with some naan bread.

Ready to serve!