Pork Picnic Roast Smoked Recipes
PORK PICNIC POT ROAST
Delicious, easy-peasy pot roast.
Provided by Kayla Yuill
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
- Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 35.4 g, Cholesterol 116.6 mg, Fat 30.2 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 341.3 mg, Sugar 5.1 g
SMOKED PORK SHOULDER (SMOKER OR PIT)
This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! --- Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 2 roasts
Number Of Ingredients 16
Steps:
- Mix all the spice mixture together until combined.
- In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
- Remove the roasts from the fridge.
- If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
- Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
- Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
- Cook on a pit or smoker for 1 hour per pound at 225 degrees.
Nutrition Facts : Calories 735, Fat 4.9, SaturatedFat 0.8, Sodium 17724.1, Carbohydrate 179, Fiber 14.6, Sugar 141, Protein 9.4
WATER SMOKER SMOKED PORK PICNIC ROAST
This particular recipe is from messing about with the smoker, rubs, and marinades, good times and trial and error. I have liked cooking, grilling, and smoking for many years and my wife and I finally agree that this is the pinnacle of my many roasts, smoked or otherwise. I have never posted a recipe online. I enjoy lots of steps and tediousness- to me that is what keeps me cooking. I enjoy making it hard, because quite often that leads to something different, something unexpected. In the great scheme of things though, this is not hard. Just some fun steps that we think yield tasty results. Give it a try.
Provided by Chef Valbowski
Categories Meat
Time 8h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Take 10 lb. Picnic roast and rinse well and pat dry.
- Mix wet marinade and allow to warm to room temp or sit out for a little while to gel the flavors.
- Remove Fat/skin from roast and refrigerate.
- In large lidded bowl, pour in marinade over roast.
- Due to low salt usage, marinade overnight or if you can't get to it, for several days - turning it as often as you can remember to do so. A little salt and some vinegar in the marinade will tenderize the meat a bit.
- Remove roast from fridge. Allow to warm up a bit for 2 hours on the countertop. Remove marinade and reserve. Inject marinade into pork at differing points. Hit roast with rub and wait 20 minutes or so. Lay reserved skin over roast and affix with toothpicks. Preheat oven to 210.
- Cook in oven @ 210, in a dutch oven with 2 layers of wax paper or parchment paper to seal it up, the lid on top of that, until internal temp is 160 degrees. 3 hours or so. Fire up some charcoal. Remove skin from fridge. Get ready to smoke --.
- Smoke at 195 - 220 until internal temp reaches 200 degrees - skin still laid over the top of the top of the roast - and use warmed, reserved marinade in the water bowl and top off with hot water if need be. Hold that temp on the roast for 1 - 2 hours to assure tenderness. Tenderness is a matter of preference, so you will have to guess on this the first time out.
- I like to use a variety of woods for the smoke, and one weird thing that my wife and kids can't stand, but definitely imparts some unusual kick. Over the course of the smoke, I throw four handfuls of dried hot peppers, whole, onto the fire! Makes everyone cry but me, as the white smoke billows out, but man does it add flavour for the bark.
- Rest for 20 minutes prior to slicing or what have you.
- Tip: Chill roast down to 38 degrees and use a slicer if you want thin slices for sandwiches.
- Use bones, and skin, salt and pepper and whatever else to slow simmer to make pork stock.
Nutrition Facts : Calories 99, Fat 1.9, SaturatedFat 0.5, Sodium 5670.2, Carbohydrate 20.1, Fiber 4.5, Sugar 9.8, Protein 2.4
SLOW ROASTED PORK PICNIC SHOULDER
Steps:
- Preheat the oven to 450 F/230 C/Gas Mark 8.
- Remove from the oven and let rest for a few minutes before serving.
- Enjoy.
Nutrition Facts : Calories 1069 kcal, Carbohydrate 2 g, Cholesterol 327 mg, Fiber 1 g, Protein 85 g, SaturatedFat 29 g, Sodium 383 mg, Sugar 1 g, Fat 78 g, ServingSize 1 pork shoulder (8-10 servings), UnsaturatedFat 0 g
HOW TO COOK A PICNIC HAM - SMOKED PORK SHOULDER
Simple directions for how to bake a picnic ham in the oven. This brown sugar and orange glaze is perfect for smoked picnic pork shoulder!
Provided by Steve Cylka
Categories Main Course
Time 3h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F
- Place picnic ham on a large roasting pan or baking dish, fat side up. Pour 3/4 cup of water into the bottom of the baking dish.
- Cover roasting pan with foil and bake in the oven for 1 hour. This allows the rind to be removed easily.
- Remove the foil and peel the rind off the top of the fat cap. Cut cross check slits into the fat and about 1/2 inch into the meat of the ham.
- Puree remaining ingredients (oranges, brown sugar, vinegar, honey, mustard, cinnamon, salt and cayenne) in a blender to make the glaze. Brush some of the glaze all over the ham, making sure to get into the slits.
- Bake for another 2 hours, uncovered. Brush the glaze after 1 hour cooking time and then again about 30 minutes later. Bake the remaining 30 minutes.
- Once done cooking, the fat should be starting to crisp and the glaze nicely caramelized. Let the ham rest for about 5 minutes before carving.
- Carve the ham into nice sized serving slices. Serve with glazed carrots, potatoes, squash and more!
More about "pork picnic roast smoked recipes"
CUBAN-STYLE MARINATED SLOW-ROASTED PORK PICNIC SHOULDER ...
From cookstr.com
Category Caribbean RecipesEstimated Reading Time 8 mins
- Make the Spice Rub and Marinade: Place the cumin seeds in a small skillet and heat over medium-low heat until lightly toasted about 2 minutes. Let cool. Combine the cumin and peppercorns in a spice grinder or a mortar (see Notes) and grind coarsely. Add the garlic, oregano, salt, and cayenne. Grind again to form a rough paste. Set aside. In a small bowl, combine the orange juice, lime juice, and oil. Set this aside as well.
- Score the Rind and Marinated the Pork (see Notes): Using a box cutter, utility knife, or other razor-sharp knife, firmly (but carefully) score the rind in parallel lines 1/3- to ½-inch apart. Score deep into the fat (about ½-inch deep), but avoid cutting into the meat. Turn the roast and score the rind on the bottom and sides as well. Using a sharp paring knife, poke several holes in the cut side of the pork (the side with no skin). Rub the entire surface of the roast with the spice paste, doing your best to get some of the paste into the incisions in the skin. If you have a plastic bag large enough to hold the pork, place it in one (Reynolds large oven bags work well). Otherwise, place the pork in a deep bowl just large enough to hold it. Pour the marinade over the roast and massage it to coat it evenly. Place the bag in a baking dish or large bowl in case it leaks, and refrigerate for 24 to 48 hours, turning occasionally to redistribute the marinade. Remove the pork from the marinade
- Heat the Oven: Set a rack in the lower third of the oven and heat to 450 degrees (425 degrees convection).
- Roast the Pork: Set the roast skin side up on a rack set in a sturdy roasting pan (14 by 12 inches works well). Roast for 30 minutes, then reduce the oven temperature to 250 degrees (225 degrees convection). Combine the reserved marinade with ½ cup cool water and pour this over the meat. Continue roasting, basting every 2 to 2½ hours with the drippings until the meat is fork-tender and pulling away from the shank bone, 8 to 9 hours. If at any time the liquid evaporates, add about ½ cup of water to the pan. If after 5 hours you notice that the underside is not browning, flip the meat and let it roast skin side down for a few hours before righting it. It should finish roasting right side up.
DAVID'S 10 STEPS TO SUCCULENT SMOKED BBQ PORK PICNIC SHOULDER
From themountainkitchen.com
4.6/5 (5)Total Time 10 hrsCategory Main CourseCalories 219 per serving
- Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.)
- Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Set up your smoker for what is called the burn-down method. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top slowly light the ones underneath and burn down slowly over time. If using a charcoal grill, set it up for an indirect heat technique with a drip pan with water directly underneath the meat to stabilize the temperature.
- When the smoker or grill is the ideal temperature range, you are ready to smoke, place the picnic shoulder on the hot grate over the drip pan, fat side up, toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill.
- Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. After at least 4 hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke.
SMOKED PORK PICNIC RECIPE FOR PULLED PORK ON A BIG GREEN EGG
From howtobbqright.com
3/5 (81)Estimated Reading Time 5 mins
- Place the picnic skin side down and spray the collar with cooking. Apply a combo of equal parts sweet rub and spicy rub directly on the meat.
- Mix 8oz of the apple juice, pineapple Juice, and red wine vinegar together in a spray bottle. Every hour spritz the meat with the apple juice mixture.
SMOKED PORK PICNIC SHOULDER ROAST RECIPE | CRAVE THE GOOD
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4.5/5 (13)Total Time 6 hrs 5 minsCategory SmokedCalories 100 per serving
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- Remove the roast from the refrigerator and pat it dry with paper towels. Coat the entire pork shoulder in the yellow mustard.
- Make the dry rub by mixing together the brown sugar, garlic powder, onion powder, salt, pepper and cayenne pepper in a small bowl. Then season the entire mustard coated roast with the dry rub. Pat the seasonings so that it sticks to the mustard.
- Place your seasoned roast on the middle rack of the preheated smoker, fat side up. Close the lid and smoke the pork until it reaches an internal temperature of at least 201° F.
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