bbq pulled lamb sandwich

Ingredients

• Servings: 4
• coleslaw:
• 1 (16 ounce) package shredded coleslaw mix
• 1/4 cup pickled pepperoncini peppers, chopped
• 1/4 cup diced red onion
• 1/3 cup mayonnaise
• 1/2 lemon, juiced
• 1 tablespoon red vinegar
• 1 tablespoon granulated garlic
• 1 teaspoon dijon mustard
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon granulated onion
• 1/4 teaspoon lemon pepper
• pulled lamb:
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 (4 pound) lamb shoulder roast
• 1/4 cup molasses
• sauce:
• 3 cups barbeque sauce
• 1 cup strong brewed coffee
• 1 tablespoon molasses
• 1 tablespoon brown sugar
• 1 teaspoon dry mustard
• 1 pinch cayenne pepper, or more to taste
• 4 italian-style hoagie buns, split lengthwise and toasted
• 1/4 cup onion, chopped (optional)
• 1/4 cup jalapeno pepper, seeded and minced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 5 hrs


• combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red vinegar, 1 tablespoon granulated garlic, dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. toss until well combined. cover and refrigerate until ready to use.
• preheat oven to 300 degrees f (150 degrees c).
• combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
• place lamb shoulder in a large roasting pan. rub with 1/4 cup molasses on all sides and between any crevices. sprinkle with kosher salt seasoning mixture and rub over all sides.
• cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender and a thermometer inserted reaches 200 degrees f (95 degrees c), 3 to 4 hours. transfer lamb to a cutting board, reserving pan juice, and allow to cool slightly before pulling. using two forks, shred the lamb shoulder into bite-size pieces. transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• pour reserved pan juices into a large pot over medium heat. add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. bring to a simmer, reduce heat, and cook for 15 minutes. add shredded lamb and stir until warm, about 5 minutes.
• fill each hoagie bun with lamb mixture. top with 1 to 2 cups coleslaw. garnish with 1 tablespoon onion and 1 tablespoon jalapeno.