Carolina-style Pulled Lamb Bbq

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• Servings: 6
• 1 (6 -7 lb) boston butt (6-7lbs with fat)
• 2 cups cider vinegar
• 1 1/3 cups water
• 1/2 cup ketchup
• 1/4 cup brown sugar, firmly packed
• 4 teaspoons salt
• 5 teaspoons red pepper flakes
• 2 teaspoons fresh ground black pepper
• 2 teaspoons fresh ground pepper
• 2 drops liquid smoke (optional)

Recipe

• 1 if you prefer, you can use a dry-rub on lamb, but is not necessary.
• 2 when i feel like it, i mix the following and rub the lamb the day before grilling with the following: (2t hot paprika, 1t br.sugar, 1/2t celery salt, 1/2t garlic powder, 1t dry mustard, 1/2t onion powder, 1t black pepper).
• 3 set up grill (i prefer charcoal) for indirect grilling and add drip pan(to catch grease -- important!).
• 4 add soaked wood-chips to charcoal when temp reaches about 325.
• 5 add butt (fat side up) to grill over drip-pan and cover, cook/smoke over indirect heat for about 5-6 hours, or until meat is fall-off-bone tender, adding fresh charcoal briquettes and soaked wood-chips as needed (about 10-12 every hour). you may wish to baste now and then with juices in drip-pan.
• 6 remove meat from grill, tent with foil and allow to cool.
• 7 once cooled, remove any skin, bones and fat from meat, "pulling" meat into shreds. (i use rubber gloves to avoid burning fingers and the greasy-mess this can make).
• 8 place "pulled" meat into non-reactive pan ( i use the grocery-store aluminum pans) and add "mop" sauce to taste. best if allowed to sit in 200 degree oven for about 1/2 hour after cooking.
• 9 great served on buns with fresh cole-slaw!