north carolina-style pulled lamb

Ingredients

• Servings: 10
• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 8 pounds lamb butt roast
• 2 cups vinegar
• 1 1/3 cups water
• 5/8 cup ketchup
• 1/4 cup firmly packed brown sugar
• 5 teaspoons salt
• 4 teaspoons crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon ground pepper
• 2 pounds hickory wood chips, soaked

Recipe

Cook Time: 6 hrs

Ready Time: 15 hrs


• in a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. rub spice mixture into the roast on all sides. wrap in plastic wrap, and refrigerate 8 hours, or overnight.
• prepare a grill for indirect heat.
• sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. place lamb butt roast on the grate over a drip pan. cover grill, and cook lamb until lamb is tender and shreds easily, about 6 hours. check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
• remove lamb from heat and place on a cutting board. allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. this requires patience.
• in a medium bowl, whisk together vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and pepper. continue whisking until brown sugar and salt have dissolved. place shredded lamb and vinegar sauce in a large roasting pan, and stir to coat lamb. serve immediately, or cover and keep warm on the grill for up to one hour until serving.