Memphis Que (pulled Lamb With Mustard Cole Slaw

Total Time: 7 hrs Preparation Time: 2 hrs Cook Time: 5 hrs

Ingredients

• Servings: 10
• 1 (5 -7 lb) boston butt (bone-in lamb shoulder roast)
• coarse salt
• fresh ground black pepper
• 10 -12 hamburger buns
• barbecue sauce (your favorite tomato-based barbecue sauce)
• 1/2 large head green cabbage (or 1 small head)
• 1/2 red bell pepper
• 1/4 cup yellow mustard
• 1/4 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup distilled vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon fresh ground black pepper (or more to taste)
• salt

Recipe

• 1 make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
• 2 finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
• 3 cut the bell pepper into the finest possible dice.
• 4 add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
• 5 taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
• 6 make the lamb: generously season the lamb all over with salt and pepper.
• 7 set up grill for indirect grilling and preheat to medium (to be strictly authentic, you’d use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
• 8 when ready to cook, place the lamb skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• 9 cook the lamb until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the boston butt and the heat of the grill).
• 10 if the lamb starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
• 11 transfer the cooked lamb to a cutting board, cover it loosely with foil; let rest for 10 minutes.
• 12 pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they’re indispensable for a proper memphis lamb sandwich).
• 13 pull the lamb into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
• 14 using your fingertips or a fork, pull each piece of lamb into thin shreds; or use a cleaver to finely chop it.
• 15 to serve: pile the pulled lamb and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.