Nothing quite embodies the spirit of a cozy, homemade meal like a perfectly cooked Smoked Pork Shoulder Picnic Roast. The combination of tender meat, smoky flavors, and mouthwatering seasonings make this dish a true crowd-pleaser. Whether you’re hosting a family gathering or simply looking to elevate your weeknight dinner, this recipe is sure to impress. So, fire up the smoker, gather your ingredients, and let’s get cooking!
**Smoked Pork Shoulder Picnic Roast**
**Ingredients:**
– 1 bone-in pork shoulder picnic roast (approximately 5-6 pounds)
– 1/4 cup brown sugar
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 tablespoon dried thyme
– 1 tablespoon chili powder
– 1 teaspoon cayenne pepper (adjust for spice preference)
– 1 cup apple cider vinegar
– 1 cup apple juice
– 1 cup water
– Wood chips for smoking (hickory or applewood recommended)
**Instructions:**
1. Prepare the pork shoulder by patting it dry with paper towels. This helps the seasonings adhere better to the meat.
2. In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, thyme, chili powder, and cayenne pepper to create the dry rub mixture.
3. Rub the dry seasoning mixture all over the pork shoulder, making sure to coat it evenly on all sides. For best results, let the seasoned meat sit in the refrigerator for at least 1 hour or overnight to allow the flavors to penetrate.
4. While the pork shoulder is marinating, prepare your smoker according to the manufacturer’s instructions. Preheat the smoker to a temperature of 225°F (107°C).
5. In a separate bowl, mix the apple cider vinegar, apple juice, and water to create a flavorful cooking liquid. This mixture will not only add moisture to the meat but also infuse it with a delicious apple flavor.
6. Place the pork shoulder on the smoker rack, bone side down, and insert a meat thermometer into the thickest part of the roast without touching the bone.
7. Add the wood chips to the smoker box or foil packet, following the manufacturer’s instructions. Hickory or applewood chips are great choices for complementing the pork’s flavor.
8. Pour half of the apple cider vinegar mixture into the drip pan of the smoker to create a steam bath for the meat, helping to maintain moisture during the cooking process.
9. Close the smoker and let the pork shoulder cook low and slow for approximately 6-8 hours, or until the internal temperature reaches 195-200°F (91-93°C). It’s essential to monitor the temperature throughout the cooking process to ensure the meat is cooked to perfection.
10. Once the pork shoulder reaches the desired temperature, carefully remove it from the smoker and let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, resulting in a juicy and flavorful roast.
11. Slice or shred the smoked pork shoulder and serve it with your favorite sides, such as coleslaw, cornbread, or roasted vegetables. Enjoy the tender and smoky goodness of this delectable dish with your loved ones.
Smoking a pork shoulder picnic roast may take time and effort, but the end result is well worth it. The rich flavors, tender texture, and irresistible aroma will make this dish a standout at any gathering. So, gather your friends and family, savor the process of smoking, and indulge in the delicious reward of this Smoked Pork Shoulder Picnic Roast.
