Smoked Lamb Shoulder Tacos 🌮

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!


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I revisited this recipe over the weekend when making the same lamb shoulder for the fam. Instead of wrapping, I decided to make a simple braising liquid and add the lamb into a foil pan covered to keep the moisture in.

After 3.5 hours of smoking

In the braising liquid

This turned out amazing, super tender and easy to pull. I was in a hurry and unfortunately didn’t get a picture of the final product pulled and served. But trust me it was good!

The braising liquid was 1.5 cups of beef stock, 2 tbsp of red wine vinegar, sprig of rosemary. Will definitely be doing that again in the future! The inspiration came from this YT channel, highly recommend checking it out.