Smoked Pork Shoulder Picnic Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1- 10 LB. Pork Shoulder Picnic Roast (Trimmed)5 tsp. Barron Brisket & Rib Rub3 tsp. Barron Smoke Apple wood Rub2 oz. Apple Wine (Semi Sweet)6 Tbsp. Bacon Grease
Trim as much of the fat off the meat as possible. Mix the wine, 3 tsp. bacon grease and 2 cups of hot water. Stir until all the grease has melted. Using a syringe, inject the mix into the meat in six different spots using a half of a syringe in each spot. Sprinkle the remaining seasoning all over the top and sides of the meat. Place the meat in a sheet cake pan. Pour the rest of the liquid into the pan.Cover with plastic wrap and place it in the refrigerator.
The next day. Place the meat in a smoker and cook at 250 degrees four 3 hours. Place the fat that you trimmed off the meat over the coals. This helps create more smoke and keep the coals burning longer. Then place the meat in a roaster, Pour 5 tablespoons of bacon grease over the entire top and steam for approximately 3 hours at 225 or until it separates from the bone. Remove the bone and serve it sliced or pulled.
Serving Size:�Makes 24 - 4 oz. servings
The next day. Place the meat in a smoker and cook at 250 degrees four 3 hours. Place the fat that you trimmed off the meat over the coals. This helps create more smoke and keep the coals burning longer. Then place the meat in a roaster, Pour 5 tablespoons of bacon grease over the entire top and steam for approximately 3 hours at 225 or until it separates from the bone. Remove the bone and serve it sliced or pulled.
Serving Size:�Makes 24 - 4 oz. servings
Nutritional Info Amount Per Serving
- Calories: 343.4
- Total Fat: 23.9 g
- Cholesterol: 92.2 mg
- Sodium: 302.4 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.0 g
- Protein: 33.3 g
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