Description
This succulent, juicy picnic roast is bursting with flavor and is easy to make in your backyard! This recipe is perfect for pulled pork and can be used for sandwiches, tacos, salads, and more.
Ingredients
Scale
- 1 1/2 tablespoons black pepper, coarse ground
- 1 3-4 lb bone-in pork picnic roast
- 2 tablespoons brown sugar, packed
- 1 teaspoon garlic powder
- 1 tablespoon coarse kosher salt
- 3–5 tablespoons mustard
- 1 teaspoon paprika
- 1 can root beer
Instructions
- Preheat the smoker to 225°F.
- Combine black pepper, brown sugar, garlic powder, kosher salt, and paprika in a small bowl to create the rub.
- Place pork on a flat surface and apply an even coat of mustard on all sides.
- Apply the dry rub all over the roast.
- Fill a heat-proof dish with 1/2 can of root beer and add the same amount of water. Place the dish inside the smoker.
- Place the pork picnic directly on the grill grates in the smoker, then close the lid.
- Fill a food-safe spray bottle with the other half can of root beer.
- Every hour, spritz the top of the roast with the root beer.
- Once the pork hits an internal temp of 160°F, pull it off the grill and wrap it in plain butcher’s paper or aluminum foil.
- Return the pork to the smoker. Add more root beer and water to the heat-proof dish if it seems to be running low.
- Increase the temperature of the grill to 250°F and cook the pork until the internal temp reaches 202°F.
- Remove the roast from the smoker, and double wrap in aluminum foil. Place the wrapped roast in a towel and place in a cooler for 1 hour. This will keep the meat hot while it rests and reabsorbs the juices.
- Remove the roast from the cooler, shred the pork with a fork or meat claw, and toss it with any remaining juice or your favorite barbecue sauce.
Notes
You can use a mixture of apple juice and apple cider vinegar as a spritz solution for your piece of meat instead of rootbeer if you prefer a more traditional flavor profile.
You can use a dry bbq rub seasoning in lieu of creating your own. Most dry rubs will have all of the necessary seasonings incorporated.
- Prep Time: 10 minutes
- Rest Time: 1 hour
- Cook Time: 5 hours
Nutrition
- Serving Size: 150g
- Calories: 318
- Sodium: 432mg
- Fat: 8.8g
- Saturated Fat: 1.8g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 22mg