chef john's pulled lamb bbq

Ingredients

• Servings: 12
• 3 tablespoons dry barbeque rub, or more as needed
• 1 (3 1/2) pound bone-in lamb shoulder blade roast
• 1/2 teaspoon liquid smoke flavoring, divided
• 1 cup water, divided
• 3/4 cup barbeque sauce, or as needed
• salt and freshly ground black pepper to taste
• 12 soft white hamburger buns
• 3/4 cup barbeque sauce, divided

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• preheat oven to 210 degrees f (100 degrees c).
• sprinkle dry rub generously on all sides of lamb roast and place meat into a heavy pan or dutch oven.
• pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. place ramekins into the dutch oven on either side of the roast. place lid dutch oven.
• roast lamb in the preheated oven until very tender, 12 hours. remove roast from dutch oven, place a work surface (such as a cutting board), and separate the meat from the bone using your fingers. discard any large pieces of fat.
• roughly chop lamb with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. season with salt and black pepper.
• spread about 1 tablespoon barbeque sauce each bun and pile lamb on buns to serve.