Sprinkle lamb shoulders all over with Argentinean salt. Place in smoker for 6 hours.
Combine the chicken and turkey stock, sesame oil, garlic, peppercorns, chiles and cloves in a large stockpot over low heat. Let simmer for 1 hour for flavors to combine. Add smoked lamb shoulders and continue cooking until meat is tender, 4 more hours.
Pull shoulders from broth and turn off heat. Shred meat and reserve for tacos. Strain liquid through a fine mesh strainer, reserving liquid to serve and disposing of additional ingredients.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.