Clay's Kitchen : Barbeque Recipes

Barbeque Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Perfect Picnic Pulled Pork and Mop Sauce

Recipe from: Lynn Z. Schaeffer

The bony portion of a pork shoulder, the picnic, is as delectable as the butt end, but slightly different in flavor, closer in flavor to ham.

7 pounds pork picnic or butt roast

For the Perfect Picnic Rub:
black pepper
turbinado sugar
paprika
cayenne
salt
dry mustard
onion powder

For the Picnic Mop:
3 cups cider vinegar
1 cup water
1 tablespoon dry mustard
1 medium onion, minced
¼ cup ground black pepper
2 tablespoons salt
remaining picnic rub
4 cloves garlic, minced
1 teaspoon cayenne

Mix rub ingredients in a small bowl and massage the pork well with about ½ of the rub. Let the pork rest overnight in a plastic bag in the refrigerator. Take the pork out and apply a second coating of rub. Let it sit at room temperature for about 45 minutes. Prepare the smoker to smoke at about 200°F. I use a gas smoker and hickory chips for smoke. If you want to baste the pork, combine the mop ingredients and cook over low heat. Put the pork into the smoker and smoke. Mine was about 7 ½ pounds and I cooked it for a total of 13 hours. Could have used another 5 or so, I think. Cookbook says to cook to internal temp of 170 to 180°F. If you want to mop, do so about every 50 to 60 minutes or so.

This is my own special touch. After about 7 hours in the smoker. I placed two whole chickens on the rack above the pork picnic. I cook the chickens breast side down and directly over the pork, so that the juices from the chicken will baste the pork. I then smoked for an additional 6 hours. Remove pork and let it rest and cool. Pull the pork from the bone into bite sized chunks.

I put the pork into freezer bags and froze solid. I reheated the pork in a cast iron skillet above an open fire. This was served with bbq sauce on fresh buns


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