Pork Picnic roast... Skin on

Rusty Kettle · Sep 16, 2018

I have ever since I started cooking bbq loved the pork picnic roast. It is my favorite cheap cut of pork. I always skin the pork and cook skin seperate or toss it. I was thinking they cook whole hog with skin on so why not a picnic roast?
So today I am going to leave it skin on. Skipping the injection. Pan cooking because I have room. I think I will rub using the Slabs Perk Up Your Pork. Its a good rub.
Hopefully it turns out good. Once pulled I think I will use the pulled pork for nachos!

Rusty Kettle · Sep 16, 2018

Rubbed and ready to go. Skin side down in the pan.
Apple wood and Cherry wood for smoke. Just getting the 270 Smokers Sumo to temp. I think I will get an apple pie ready to bake for dinner.

farmer-fred · Sep 16, 2018

I'm in for some of that. For the pie you just gotta get some ice cream to go with it. Good luck with the cook. I did a 8 lb pork butt last week and I have to say it was some of the best I have ever tasted. I will have to try one with the skin on next time. Thanks for posting and we want to some pics of the finished cook.

thirdeye · Sep 16, 2018

I like the slightly different muscles in the picnic too, some of the meat is darker and has a different texture than some muscles in the butt end. When doing whole shoulders I leave the skin on the picnic end. Partially for protection from the heat since the meat tapers on the shank end, but also protection from drying out because I inject as much as I can get into the picnic. So if you are used to removing the skin, you might be pleasantly surprised at this roast.

Pork Picnic roast... Skin on

Rusty Kettle

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Rusty Kettle

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farmer-fred

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thirdeye

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