Smoked Lamb Tacos
Pulled lamb tacos with chimichurri.
Jump to RecipePulled lamb tacos are a delicious fusion of slow-smoked BBQ and Mexican cuisine. The lamb's richness pairs perfectly with bright chimichurri, and the tortillas make everything easy to eat. This has become one of my favorite ways to serve smoked lamb.
These are perfect for casual parties, Taco Tuesday with a twist, or any time you want something fun and interactive. Set up a taco bar and let guests build their own.
Set up a full taco bar - warm tortillas, chimichurri, pickled onions, fresh cilantro, lime wedges, crumbled queso fresco. Salsa verde and hot sauce on the side. Rice and beans make it a more complete meal.
The lamb here is kept simple to let it shine, but you could add different spice profiles. A Tex-Mex rub would be delicious. Adobo spices add complexity. Or keep it simple and let the chimichurri do the flavor work.
Cook the lamb low and slow until it shreds easily. Pull it and mix with some of the cooking juices. Keep it warm for serving. Warm the tortillas properly - dry in a skillet or briefly over a flame - for the best taco experience.
Ingredients
Instructions
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1
Season the lamb shoulder generously with your favorite taco seasoning. For a smoky twist, mix in some Killer Hogs BBQ Rub.
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2
Set your smoker to 250°F with cherry wood chunks for a mild smoke.
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3
Place the lamb shoulder on the smoker and cook low and slow for about 6 hours.
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4
The lamb is done when the internal temperature reaches 203°F and the meat shreds easily. Verify with an instant-read thermometer.
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5
Shred the lamb using meat shredding claws. Warm corn tortillas on the grill or in a dry skillet.
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6
Build your tacos with the shredded lamb, chimichurri sauce, diced onion, and fresh cilantro.