Barbacoa (Chile-Rubbed Smoked Lamb)

Step 1

Puree vinegar, salt, Oregano, cinnamon, chiles, garlic, cloves, allspice, and onion in a blender. Season lamb with salt and pepper on a baking sheet, and rub all over with the chile puree. Let sit a room temperature or refrigerate overnight.

Step 2

Meanwhile, make the tomatillo salsa: Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan and cover with water by 1″. Bring to a boil over high heat; cook until slightly soft, about 5 minutes. Drain vegetables; reserve 1 cup cooking liquid. Puree boiled vegetables, reserved liquid, sugar, cilantro, salt and pepper in a blender. Set salsa aside.

Step 3

Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place lamb, fat side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the meat reads 190°, 4-6 hours. Shred lamb, discard bone, and serve with salsa and warm corn tortillas.