Do you think you have to travel to the south for the epic barbecue? You don’t do it; This easy -traction pork recipe is easy uses a base cut sitting right there in the meat case: picnic shoulder. And we will show you exactly how to transform this hard cut into a tender and smoky perfection that your friends will have who will ask for the recipe.
While everyone is obsessed with pork shoulder or Boston’s ass, we adore a picnic shoulder for the pulled pulled pork than you have ever tasted – and it costs much less! This economic cut provides incredibly juicy and tasty pork when smoked and slow. After smoking dozens of shoulders and perfected our technique through years of trial and error (seriously, rides the stable), we broke the code on this often neglected cut.
What is a picnic shoulder?
A picnic shoulder, also called roasted picnic picnic, is the lower part of the pork shoulder, located just above the front leg. It is a little thinner than the Boston butt, with more connective tissue.
The trick? If low and slowly cooked, it breaks beautifully, producing juicy pork with deep flavor. Generally it is supplied with the bone, making it perfect for smoking.
Ingredients
- Bone picnic roast: Search one about 5 pounds for the manageable cooking time.
- Mustard: It acts as a collector to help rubbing the meat.
- BBQ Spice Rub: We use Girlscangrill pig rubbingBut any balanced mixture of dessert, salty and warmth will work.
- Beer: Adds humidity and thin flavor during the winding phase. Choose a clear beer or a amber beer.
- BBQ MOP – We adore our apple cider vinegar for practically any pulled pig
How to smoke roast picnic picnic
1. Prepare the pig
- Preheat the smoker a 250–275 ° F..
- It marks the fat hood in a guilt model with a sharp knife.
- Rub all sides of the picnic shoulder with mustard.
- Generously apply your barbecue, pressing it in the meat.
2. Smoking the shoulder
- Add to lady On the diffuser plate and replace the grids.
- Place the pork shoulder Side Grasso upwards directly on the pan.
- Close the lid and smoke for 3–4 hoursSpritzing every 45 minutes with an vinegar -based MOP.
- Once the temperature internal is affected 165 ° F.remove from the grid.
3. Wrap and finish
- Wrap the pig butcher or sheet paper.
- Back to the grill and continues to cook until the internal temperature affects 205 ° F.about 3-4 hours more.
- Check every 45 minutes to monitor progress.
4. Rest and shreds
- Transfer the pig to a pan, cover with a cloth and rest for 45 minutes.
- Download and destroy the meat, discarding the bone and excess fat.
- Lancies with a splash of mop or drips for further humidity.
Girl Carnivore Pro Tips
- Coal and wood: Uses coal in pieces of oak and hickory or cherry wood pieces. Wait the clean and blue smoke before adding meat.
- Avoid panic of the stable: Wait for a stable around 165 ° F. use the butcher card to feed still keeping the bark.
- Keep it wet: Spritz often and uses a pan to capture flavors drips and help to reduce the roast pork shoulder from height.
- Tip for cutting: The meat should easily destroy when it is completely cooked, do not rush it. If you resist, let it go a little longer.
What to serve with the smoked picnic shoulder
It combines this smoked pulled pig with classic sides of the barbecue such as cabbage salad, corn bread, smoky mac and cheese and baked beans. For something lighter, go with cucumber salad, grilled peaches or a simple vinegar slaw. If you want, combine it with a little homemade barbecue sauce and stacked up on the sandwiches for sandwich.
Archiving and heating
- Warehouse: Fresh and keep in hermetic containers for a maximum of 4 days.
- Freezer: Freeze shredded pork in empty bags or zip-tops of up to 3 months.
- Heating: Gently heat the leftovers in a pan or a pan with a splash of broth or cutlery over medium-low heat.
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Ready to smoke the most succulent pulled pork than your life? Jump the complicated techniques and imaginative equipment: this easy recipe transforms a shoulder from an economic picnic into a perfectly smoked fall into tender BBQ pieces.
Prevent the screen from going to sleep
Prepare the grill and roast picnic
Preheat your smoker for 250-275 degrees F. See our notes below for the recommendations of coal and wood
It marks the fat hood at the top with a sharp fillet knife in a cross model.
Rub the pork shoulder on all sides with mustard and cover with a liberal coating of rubbing the barbecue.
When the grill is preheated and the smoke is no longer dense and heavy, add the pan to the top of the diffuser plates and place the grids at the top.
Close the lid and let the grid to preheat for another 10 minutes.
Smoke the picnic shoulder
Add the pig, placing it on the grids above the pan.
Close the lid and leave the smoke of the picnic shoulder until you reach 165 degrees F, about 3-4 hours depending on time and the elevation. Spritzing with a vinegar -based broom every 45 minutes while cooking.
Wrap the pig
Remove the roast from the grill carefully and wrap it in the butcher paper (or a sheet).
Return it to the grill and leave it smoking for another 3-4 hours, until it reaches an internal temperature of 205 degrees F, checking every 45 minutes at an hour with the instant reading thermometer.
When the pig reached 205 ° F, remove it carefully from the smoker and place it in a pan, covered with a clean cloth to rest for 45 minutes.
Pull the pig and serve
Using the cheeky hands, discard the pig and destroy it in small pieces. Discard the bone and any cartilage or fat.
He launches the pig in a little more mop to moisten the meat, if necessary and serve as desired.
- Which grid will it work on? We used a Kamado -style grid in ceramic, the Kamado Joe Konnected, but this recipe works on any coal smoker or pellet smoker. For the tip: If you use a ceramic grid, wrap the diffuser plates with a heavy service sheet to make the cleaning of a children’s game.
- Which coal and wooden fumes use? We used the carbon in pieces of B&B oak and 3 pieces of western wood hickory. Cherry Wood is also an excellent choice for the pig and will help him get that beautiful red color. Always wait for the “blue smoke” clean before adding your meat. Heavy and dense smoke leaves an acrid taste on food.
- The cut: We love a picnic shoulder because it is smaller than a standard pork shoulder and kitchen faster. It is a little leaner, so don’t forget spritz with a broom throughout the cook and use a pan to keep humidity as much as possible.
- Temptal internal: This cut comes from the lower shoulder, to the leg and to make it fall tender, the meat must reach 205 degrees F internally, when your digital meat thermometer should slip without any resistance (as professionals say, “like butter“).
- The stable: Often, the roast will cook at about 165 degrees F in the early hours, and then comes what is known as “The Stall”, a tense period in which it seems that the internal temperature will not increase. You can ride this or accelerate things by wrapping the picnic shoulder in a sheet or pink paper, which is what professionals use because it is breathable and allows better conservation of humidity.
Service: 1service | Calories: 236Kcal | Carbohydrates: 5G | Protein: 28G | Fat: 11G | Saturated fat: 4G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Trans fat: 0.001G | Cholesterol: 93mg | Sodium: 174mg | Potassium: 527mg | Fiber: 1G | Sugar: 0.3G | Vitamin A: 168Iu | Vitamin C: 2mg | Soccer: 83mg | Iron: 4mg
Faq
No, a smoked picnic shoulder, cut from the pork shoulder area, is used for the traditional pulled pork, braised or roasted slow cooking, against ham, from the back that has been treated, smoked and usually cut thin.
