Smoked Picnic Cut Pork Shoulder

Smoked Pork Shoulder Picnic Cut

  • 1 picnic cut pork shoulder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1/2 tbsp white pepper
  • 1/4 tsp  cayenne pepper
  • 1 tbsp paprika
  • 1 tsp  garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp  allspice
  • 1/4 tsp  Chinese five spice
  • 1 tbsp ground mustard
  • 5 TBLS maple syrup
  • 1 tbsp molasses
  1. Mix all ingredients (but pork of course…) together in a bowl.
  2. Rub the seasoning mixture paste onto the pork shoulder, making sure to coat all sides, and inside any flaps.
  3. Place the pork shoulder skin side up in a smoker.
  4. Place a deep disposable aluminum baking pan under the shoulder to collect fat and juices. This will keep the smoker cleaner, and the fat and juices can be used for anything.
  5. Smoke at 225°F for 10 hours.
  6. Remove the pork shoulder from the smoker and let it rest for 15-20 minutes before slicing and serving. Sounds simple but not tasting it right away is not easy 🙂
  7. Be careful when removing the aluminum pan as the fat is hot and heavy.
In a picnic cut you get different types of meat, skin, fat and bone. The skin will be crispy, you can separate and cut it with a heavy cleaver. If you’re going for shredded pork, mix the “bark (the outside of the meat that got most spices and smoke) with the different types of meat and fat. You can dig some bone marrow, or cook the bones for a broth. 

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