Smoked Pork Shoulder Picnic Roast

Smoked Pork Shoulder Picnic Roast
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Smoked Pork Shoulder Picnic Roast calories by ingredient


Introduction

They say that the best things in life are worth the wait. This Roast is no exception to the rule. Try this and you will never eat one that was cooked in the oven again. They say that the best things in life are worth the wait. This Roast is no exception to the rule. Try this and you will never eat one that was cooked in the oven again.
Number of Servings: 24

Ingredients

    1- 10 LB. Pork Shoulder Picnic Roast (Trimmed)
    5 tsp. Barron Brisket & Rib Rub
    3 tsp. Barron Smoke Apple wood Rub
    2 oz. Apple Wine (Semi Sweet)
    6 Tbsp. Bacon Grease

Tips

This s great to freeze after it's done and use for pulled pork sandwiches.


Directions

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