My sister cooks a HUGE shoulder, usually around 9 – 10 pounds. Spread the rub on all sides and top of the pork. Remove meat from oven and cover with foil. Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. Pork picnic shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. An injectable mixture of apple or orange juice and seasonings works well for flavoring the meat internally. Yep, that’s under $2 a pound – and it’ll feed an entire family for a few days! So I have smoked many a boston butt with much success and I offered to bring some of my smoked pulled pork to a memorial day get together this weekend. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe This cut of meat is generally a little bit tougher than a Boston Butt, though ends up with a great final texture and more flavor. 3 --> Shred or slice, that's up to you! Once separated, the primal shoulder is then split into two sub-primal cuts: pork butt and pork shoulder. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. 1. You'll have less prep time if you cook Boston Butts. 11 pounds Smithfield Smoked Pork Shoulder Picnic. Seasoning the pork picnic shoulder is the next step. 8. Problem is that cooking a great piece of pork skin requires two separate activities. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat. Aug 9, 2018 - Explore Joe Lee Wyatt's board "Smoked Pork Shoulder", followed by 129 people on Pinterest. You can trim all of the skin off, or do like me and leave part of it on. It is known as the "cracklins". To score it, here's what you do: take a sharp knife and make cuts in the top of the pork skin about 4 inches long and about 1/2 inch deep. If there's a lot of excess fat on the surface, you can trim some of it off. Ingredients. 3. Directions. Insert the syringe needle fully, then press the plunger as you pull out the needle. Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. Use about one ounce of the juice for each pound. This results in incredibly tender and juicy pork once you’re finished. } When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. So that seasoning flavors can reach the meat under the skin, it's a good idea to score the skin down to the flesh. You may be wondering what the heck you’re going to do with 20 servings of pork. Starting skin side down, pat the salt rub all over the pork to completely cover it. Crash . Bake for 8-10 hours (more or less depending on size) or until internal temperature is about 190F. In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder.So now you know the difference between a Boston butt and a picnic. Yesterday, I picked up this 8 pound roast for just under $16. ¼ C black peppercorns; 3 Tbsp juniper berries; 1 Tbsp coriander seeds; 1/3 C kosher salt; 3 Tbsp sugar; 1 8–10-pound skin-on, bone-in pork shoulder (Boston butt) or fresh picnic ham with skin on. Skin covers over half of the entire piece of Another reason is that to become tender it has to be cooked for a long time. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. Serve up for family and friends alike – the pork should be completely tender, easily seperating from the roast by pulling the meat off with your fingers. It’s been cold smoked, but has not been cooked at all. canadian bacon Posts: 37. 5 --> Start your roast early. Pork shoulder normally takes up a whole afternoon of cooking, but I really don’t like smelling the pork all day and getting hungry, so I opt to cook it overnight. Each front shoulder is broken down as one primal cut from the pig. A smoked pork shoulder is the front leg and shoulder of a hog that has been smoked. Is it a pork butt or picnic shoulder? Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig’s front shoulder. } Use a good recipe that's light on the salt, especially if the pork has been enhanced with the salt and preservative solution. Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. forms : { (function() { Yields 20 servings (6 oz.) When initially breaking down a carcass, butchers first cut the muscles into large portions called primal cuts. You definitely don’t want to rush the cooking process. Any comments....unless otherwise convinced will continue … There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. Pulled pork..skin up or down. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225 degrees F. Place the picnic shoulder in a large covered pan and refrigerate it overnight. How To Smoke Pork Shoulder (Boston Butt and Picnic Roast) Start by trimming the whole shoulder. A pork roast with any of these names will work great for pulled pork. Next, comes the smoked pork shoulder picnic cut. That's all there is to preparing a picnic shoulder for the smoker or barbecue grill. On keto, I’m always looking for different ways to get fatty meats into my diet that will taste great and keep my wallet (and stomach) full. Some terms and cuts of these roasts are: butt, shoulder, picnic, shoulder blade. I did 10 hours for my 8 lb. In the mean time, heat oven to 500F. These roasts from the shoulder of the pig need to be done low and slow. You can practically feed a whole party or gathering with just 1 roast – and it’s perfect for cooking and freezing for future recipes. A pork loin roast is far too lean and would not produce good pulled pork. This smoked pork shoulder picnic recipe is great either way. }); Time to fire up the smoker! Allow the pork to rest for 15 total minutes. Though pork butt is our choice for most low and slow cooking preparations, and is better when it comes to higher heat and faster cooking as well, the picnic shoulder wins out when we’ve got shatteringly crisp skin on the brain. Seasoning Pork Picnic Shoulder. It's like pork picnics were made just for us! window.mc4wp = { Carve off that skin/fat. Start with a picnic shoulder in the 5-pound range, which is just the right size to fit on any smoker or grill. Biggs : ) I generally have a game plan of 9-10 hours that I’ll be cooking it for, so I just keep that in mind for what time I should put it in the oven for when I get up in the morning. I leave it on to protect it from the heat. This is part of the reason that the cut is usually very inexpensive. event : event, Apply the dry rub to the meat in an even coating, patting so the rub adheres. It normally takes about 20 minutes per pound to cook this way, but it takes longer for it to cool in the pot than it actually takes for it to cook. 6. It does take a little extra cooking time, and a little more patience – but it’s so easy and way cheaper. Cover with lid or aluminum foil; cook for 6 … Once the pork has been dried and is coming to romm temperature (after a few hours), preheat your oven to 250F. Make 3 cuts horizontally and 3 cuts vertically...like a tic-tac-toe pattern. Heat oven to 325°F. To prepare the pork picnic for the smoker, the first step is to remove it from the packaging and give it a good rinse in cold water. See more ideas about Smoked food recipes, Bbq recipes, Cooking recipes. Slow and low will allow for the fat and connective tissues to render down properly, essentially basting the whole shoulder as you cook it. By smoking pork picnics for the first few hours at a lower temperature, say around 200 degrees, then raising the temperature up around 235 degrees, the shoulder will get good internal smoke flavor and will finish in a decent amount of time. Much of the flavor will be carried away as the melting fat and juices drip off. Sounds like a picnic roast to me. Fold the … But, the results will be well worth the time. Saw a post here a week or so back saying the skin/fat goes on the down side. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. Instead of getting those soft stringy – almost mushy – pieces of meat, we’ll have meaty chunks of pork that we can literally pull apart with our fingers. And that's where us smokers come in! The key in most smokers – since they all have certain hot spots and temperature gradients – is to then not leave your pork shoulder in the one position for the whole cook but to instead spin it around on the grill grate so that all sides of the pork shoulder can evenly cook, render away, and receive smoke from the fire. First, you've got to break down connective tissue. To season this whole pork shoulder, use a simple salt and pepper mix. A Pork Picnic Shoulder is delicious...and smoked is even better. 2. The meat is typically smoked with either hickory, apple or cherry wood, however, oak, maple and other types of wood can also be used. Smoked Pork Picnic Shoulder is the meat we’re using. Leave on the counter-top for 2-3 hours to come to room temperature. listeners: [], Results 1 - 10 of 12 for pork shoulder picnic. It commonly contains three key pieces of pork: the Boston butt, the picnic and the pork hock. Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. meat, and there are fatty deposits here and there. Boston Butt is generally a bit more expensive, but will usually have the bone removed for easier serving. 7. When I was at the grocery store I picked up a whole pork shoulder thinking that since it was so big I could serve more people. , since you want to make shredding a breeze, get some it! To protect it from the oven and bake for 8-10 hours bone for! Barbecue grill recipes > pork shoulder picnic ’ m so glad the store sells smoked shoulder in a.... Heat oven to 250F, or do like me and leave part of the juice for each.! Family for a long time, and 30.3g Protein and 30.3g Protein rinsing will remove the belly. Then split into two sub-primal cuts: pork butt and picnic roast ( we! This will allow the flavor will be carried away as the melting fat and drip! 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