I threw together these tacos as a test run for a BBQ we’re throwing here. Thought I’d post some pics and recipe, they turned out tasty AF
Rub recipe
Grind all ingredients in a mortar and pestle
- 1 tbsp black peppercorns
- 1 tbsp rock salt
- 1/2 tbsp coriander seed
- 1/2 tbsp cumin seeds
- 1/2 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
Spicy Pineapple Salsa
Mix all ingredients and let sit together for at least 1 hour in the fridge
- 1/2 Pineapple chopped
- 1 Red Onion chopped
- 1.5 tbsp chopped pickled jalapeños
- 1/2 Red Capsicum (optional)
- Bunch of coriander, chop finely
- Chillis (to taste, I used birdseye) chopped
- 2 Limes (juice)
- Salt pinch
- 1 tsp White sugar
Lamb shoulder pre-rub
Post rub
I updated the step below in the reply post:
Smoked at 135c until internal temp is 70c, wrap and keep cooking until internal temp at least 90c and meat is probing soft like butter. This one took 4 hours because I was under time pressure, normally I’d smoke this for up to 6 hours or so
Post smoke and rest for 15 mins
Pull / chop the lamb into chunks
Served with salsa, hot sauce, guac, etc however you like!