With its savory flavors and tender juiciness, smoked pork picnic is a delightful dish that brings warmth and comfort to any gathering. The slow smoking process enhances the natural richness of the pork while infusing it with a delicious smoky aroma. Whether you’re hosting a weekend barbecue or simply craving a hearty meal, this recipe is sure to impress your guests and satisfy your cravings. Let’s dive into how to prepare this mouthwatering smoked pork picnic.
**Smoked Pork Picnic**
**Ingredients:**
– 1 pork picnic shoulder, bone-in, approximately 5-7 pounds
– 2 tablespoons brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon ground black pepper
– 1 tablespoon salt
– 1 teaspoon cayenne pepper (adjust to taste)
– Wood chips for smoking (hickory or applewood recommended)
**Instructions:**
1. **Prepare the Pork:** Rinse the pork picnic shoulder under cold water and pat it dry with paper towels. Place it on a cutting board and trim any excess fat, leaving a thin layer for flavor and moisture.
2. **Season the Pork:** In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this spice mixture all over the pork shoulder, making sure to coat it evenly on all sides. Allow the pork to marinate for at least 30 minutes to let the flavors penetrate the meat.
3. **Prepare the Smoker:** If you are using a charcoal smoker, preheat it to 225°F (107°C). For an electric or gas smoker, follow the manufacturer’s instructions for preheating. Add your preferred wood chips to the smoker for that authentic smoky flavor.
4. **Smoke the Pork:** Once the smoker is ready, place the seasoned pork shoulder directly on the grill grate, fat side up. Close the smoker lid, and let the pork smoke for approximately 1.5 hours per pound, maintaining a steady temperature of 225°F (107°C). Replenish the wood chips as needed to keep the smoke going.
5. **Monitor the Temperature:** Use a meat thermometer to check the internal temperature of the pork. The pork is ready when it reaches an internal temperature of 195-200°F (91-93°C). This is the optimal temperature for the pork to become tender and easy to pull apart.
6. **Rest and Serve:** Once the pork is cooked to perfection, remove it from the smoker and let it rest for about 30 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful final result. Use two forks to shred the smoked pork, and serve it hot with your favorite barbecue sauce or on a platter garnished with fresh herbs.
Enjoy the juicy tenderness and smoky goodness of your homemade smoked pork picnic! This dish pairs wonderfully with classic sides like coleslaw, baked beans, or cornbread. Whether you’re hosting a summer cookout or a cozy winter gathering, this recipe is a crowd-pleaser that will have everyone coming back for seconds. Treat your taste buds to the rich flavors of smoked pork picnic and savor the satisfaction of creating a delicious meal that warms the heart and soul.