PULLED PORK RUBS SLOW COOKER 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

BIG JAMES' PORK RUB RECIPE | ALLRECIPES

Big James' Pork Rub Recipe | Allrecipes image

My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`

Provided by James Purcell

Categories Sauces and Condiments

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 3/4 cup

Number Of Ingredients 11

Ingredients

½ cup paprika
½ cup chili powder
¼ cup brown sugar
¼ cup white sugar
2 teaspoons celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dry brown mustard
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt

Steps:

Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.

Nutrition Facts : Calories 393.6 calories, CarbohydrateContent 81.8 g, FatContent 11.1 g, FiberContent 22.9 g, ProteinContent 10.4 g, SaturatedFatContent 1.7 g, SodiumContent 1505.5 mg, SugarContent 48.6 g

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