Description
This pork picnic roast is grilled to perfection until it reaches the ideal temperature – the result is tender meat that melts in your mouth and comes packed with smoky BBQ flavor!
Ingredients
Scale
- 5 lbs pork picnic shoulder
- Barbecue sauce (your favorite)
Dry Rub
- 2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp Kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Instructions
- Before buying a pork shoulder, ask your butcher to trim the picnic carefully.
- Pat your picnic pork with a dry towel. Combine all dry rub ingredients in a small bowl, and then liberally sprinkle the dry rub evenly over the meat.
- Wrap the picnic pork and store it in the refrigerator for at least 4 hours – ideally overnight. This way, all the flavors will infuse into the meat, making it more tasty and tender.
- Before cooking, take it out of the refrigerator until it reaches room temperature.
- Preheat the smoker to 225 degrees F and add hickory wood chunks (or chips).
- Put the picnic shoulder on the grill grate with the fat side closest to the heat source.
- Wait at least 4 hours until you open the lid again to check the roast.
- Check the internal temperature of the meat (the ideal is 190°F) and look for dark bark formation. It will take about 6 to 10 hours to cook an entire pork picnic, depending on the size.
- When the temperature starts to stall (usually at 165°F), you have two choices: either ride it out or wrap the brisket in aluminum foil or butcher paper so it cooks faster. It's best to coat the picnic with the BBQ sauce, foil it and leave it until you see it reaches 190°F.
- Allow the meat to rest for 15-20 minutes after it has finished cooking.
- Pull the pork meat and use it in a sandwich, burger, or together with other side dishes like mashed potatoes for a delicious meal!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Cuisine: American
Nutrition
- Calories: 219