Smoked Lamb Shoulder is on the menu for today's moving picture recipe. As usual, this pulled smoked lamb is simple yet delicious. An overnight marinade and a three hour smoke bath makes this pulled lamb a tasty little treat. Cook at 300° until you reach an internal of 202° and you'll have the perfect bite.
The marinade is influenced by the flavors of my good friends in Ecuador. As you can tell, I am a fan of lime and cilantro. My friends have these ingredients growing in their yards year around. Not to mention the biggest avocados I've ever seen.
Marinade and Sauce
bunch of cilantro
zest and juice of a lime
1 shallot
6 garlic cloves
1 T oregano
2 chipotle peppers
2 T red wine vinegar
1/2 C avocado oil or EVOO
2 T MOJO bbq
salt and pepper to taste
Porter Road Lamb: shareasale.com...
Find us at:
tnmojobbq.com/...
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Below are some affiliate links of a few items I use. It costs you nothing extra if you decide to purchase from these links. But I will get a few pennies that will help me afford some meat for more videos. Or a house on the beach somewhere. Help support your friendly, awkward, MOJO...
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