Pork Picnic Cut

Time to step up your game. I don't do this often so pay attention.  This one is a little more involved than the every day burger. Enter the pork picnic shoulder cut.  Hunks of pork like this need a lot of time, a little heat and lots of patience. 

Step one, rub the picnic down with plenty of spices.  My dry rub consists of

1. 1-2 Tablespoons of chili powder


2. 1-2 Tablespoons of ground cumin


3. Teaspoon of sugar


4. Tablespooon of kosher salt


5. Half teaspoon of allspice


6. Tablespoon of garlic powder


7. Tablespoon of onion powder


8. Splash of olive oil to create a paste

After mixing all of the spices together, rub them into the meat.  In addition, I also like to pull out my injector, fill it with my rub and inject it into the shoulder.  The key here is to add plenty of vinegar to the rub to make it a proper liquid.  If you dont enough liquid you will clog the injector.  Stick the pork in the fridge for at least two hours to let the rub become one with meat.

The key to grilling something of this size is low and slow. Your goal will be to cook it under indirect heat at 200 degrees for 10 hours.  This is usually easier said than done.  I normally get lit and then close the vents so its just enough to keep the fire going.  Invest in a thermometer to make sure your fire doesn't get too hot.  Though its a lot of work, your efforts will pay off.