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Recipe Category: Pork
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Ingredients
- 1 pork picnic shoulder, about 4 pounds (1.8 kg)
- oil.
- salt and pepper
- barbecue rub.
Method
- Wood chips or chunks, soaked for 30 mins+
- Set up a grill for indirect smoking (pile all the coals on one side or turn on only half the burners on a gas grill) and add the wood chips or chunks
- Then rub the pork shoulder all over with a little oil, sprinkle it with salt and pepper, and sprinkle it liberally with barbecue rub if desired
- Its a good idea to insert a meat thermometer into the center of the thickest part of the meat, taking care not to let it touch the
- Then put that hunk of pork on the grill, fatty side up, and smoke it for a long, long time- 6 to 7 hours
- Don’t try simmering this like you might a rack of ribs you wanted to speed up
- If you don’t have the time, make something else
- Make sure you replace the wood chips or chunks when necessary so that you get plenty of good smoky flavor and take care to keep the temperature between 200°F and 225°F (95°C and 110°C)
- Take it off the grill and let it rest for 10 minutes before cutting it up
- Cut or pull the pork off the bone; you can discard the bone
- Pull or cut off the outside fat
- Then, either chop up the meat or pull it apart with two forks until its in shreds
- Now mix it with about 2/3 cup (160 ml) Piedmont Mustard Sauce
Makes about 6 servings
- The carb count will depend on which sauce you choose; the meat itself is pretty much carb-free; 39 grams of protein
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