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1
Place the lamb on a rimmed sheet pan and set aside.
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2
For the dry rub, combine the sugar, salt, ground espresso beans, black pepper, garlic powder, cinnamon, cumin and cayenne in a mixing bowl and stir well to combine.
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3
You should have approximately 2 cups.
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4
Use half of the dry rub to coat all sides of the lamb, making sure to rub it into all the cracks and crevices in the meat.
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5
Reserve the remaining dry rub.
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6
Heat a smoker to 225 degrees, or set up a grill for smoking, leaving half of the grill area free of coals for wood, or one of the burners off for gas.
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7
Place the lamb into the smoker or onto the grill and cook, maintaining a temperature between 225 and 250 degrees, replenishing wood chips or chunks as needed.
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8
After approximately 4 hours, begin to check on the lamb every 20 minutes or so.
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9
Youre looking to be able to tear off a chunk of the meat easily, beneath a thick crust of whats called bark.
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10
The interior temperature of the meat, measured in a thick part not touching bone, will be approximately 185 degrees.
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11
The process can take up to 6 hours.
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12
Remove the lamb to a clean rimmed sheet pan and set aside to rest.
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13
Meanwhile, make the sauce: In a medium sauce pan set over medium heat, combine 1 1/2 cups of water with the rest of the ingredients and stir well to combine.
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14
Allow the sauce to come to a boil, then reduce heat and let thicken slightly, approximately 5 to 7 minutes.
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15
Remove from heat and allow to cool.
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16
Using tongs or two forks, begin to pull the lamb apart into pieces, discarding any large pieces of fat.
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17
When all the lamb has been pulled, taste it, add extra dry rub to taste, and stir to combine.
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18
Serve with potato rolls or hamburger buns, with the sauce on the side.
