PULLED MEAT RECIPES RECIPES

Name: Pulled, Low and Slow Smoked Lamb Shoulder
Prep time: 40 min
Cook time: 9 h
Total time: 9 h 40 min
Yield: 10 servings
Ingredients: 1 x 2-2.5 kg boneless lamb shoulder; 2½ tablespoons sea salt; 1½ tablespoon freshly ground black pepper; 1 tablespoon whole mustard seeds; 2 tablespoons sweet paprika; 1½ tablespoon brown sugar; 2 tablespoons freshly chopped rosemary leaves; 4 garlic cloves, crushed; 4 tablespoons mild American mustard

PULLED, LOW AND SLOW SMOKED LAMB SHOULDER | RED MEAT ...

Pulled, Low and Slow Smoked Lamb Shoulder | Red Meat ... image

Pulled, Low and Slow Smoked Lamb Shoulder

Categories Red Meat

Total Time 9 hours 40 minutes

Prep Time 40 minutes

Cook Time 9 hours

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 x 2-2.5 kg boneless lamb shoulder
2½ tablespoons sea salt
1½ tablespoon freshly ground black pepper
1 tablespoon whole mustard seeds
2 tablespoons sweet paprika
1½ tablespoon brown sugar
2 tablespoons freshly chopped rosemary leaves
4 garlic cloves, crushed
4 tablespoons mild American mustard

Steps:

Prepare the smoker for indirect cooking over very low heat (110° to 130°C).
Trim any excess fat from the lamb.
In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.
When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. If you are short of time, after 5 hours, wrap the lamb tightly in alfoil and continue to cook until the internal temperature reaches 93°C (approximately a further 2 hours).
Remove the lamb from the barbecue. Wrap in alfoil if you have not done so already, and leave to rest for at least 30 minutes before pulling the meat apart with two forks.

Nutrition Facts : Calories calories

19 SAVORY LEFTOVER PULLED PORK RECIPES – THE KITCHEN COMMU…

19 Savory Leftover Pulled Pork Recipes – The Kitchen Commu… image

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Provided by Cassie Marshall

Ingredients

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1. Preheat the oven to full whack.
2. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
3. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
4. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
5. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
6. To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
7. Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
8. Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
9. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

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