Barbacoa (Chile-Rubbed Smoked Lamb)

Name: Barbacoa (Chile-Rubbed Smoked Lamb)
Ingredients: ¼ cups distilled white vinegar; 1 tsp. kosher salt, plus more to taste; ½ tsp. dried Oregano; ½ tsp. ground cinnamon; 6 dried guajillo or chipotle chiles, stemmed and seeded; 5 cloves garlic, chopped; 2 whole cloves; 2 whole allspice berries; ¼ medium yellow onion, roughly chopped; 1 8-10-lb. square-cut, bone-in lamb shoulder; Freshly ground black pepper, to taste; ¼ lb. tomatillos, husked and rinsed; 4 cloves garlic; 2 medium yellow onions, quartered; 2 jalapeños, stemmed; 1 tsp. sugar; 1 bunch cilantro, stemmed; Kosher salt; freshly ground black pepper

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Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing...

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