![]() ![]() Oven: in a covered dish with a splash of water at 300f for 30 minutes, stirring once or twice during the cooking time. Microwave: in a covered dish with a splash of water, in one minute intervals, stirring in between until heated through. If you're wanting to reheat just plain pulled pork, you can reheat it: We love smoking pork because we've always got leftovers! They can be used in a number of dishes, like pulled pork tacos, pulled pork nachos, pulled pork poutine, pulled pork omlettes. Trust me, you wanna make your own! Got Leftovers? This rub is incredibly easy, it's got 5 ingredients Not only is it cheaper to make your own pork rub, but it's also actually tastier because you get to customize it. Or you could take an extra 5 minutes and make it yourself. It helps us keep tabs on our meat while we are doing other stuff! What about the rub? We love using our awesome wireless InkBird thermometer. Cooking your pork to a ~200-205F internal temperature enables the breakdown of connective tissue and leave you with a deliciously soft, tender, delicious piece of meat. Technically, for safe consumption, pork only needs to be cooked to 145F internal temperature.īUT we are cooking a well-used muscle here, with lots of tendons, which makes it a tougher cut. Resting leads more juicy, tender final product. By allowing your meat to rest, you are allowing it to suck up some of the juices that have flowed out of the meat. I've rested smoked meat for almost 8 hours, and it came out of the cooler nice and hot! Why does my meat need to rest?ĭuring the cooking process, the muscle tissues tighten, squeezing out a lot of the juice (water) that is present in the meat. Leave the pork in the cooler until it's been resting for at least 1 hour, or you're ready to slice and serve.ĭon't fret if your smoked picnic roast is done well before dinner, simply keep in in the cooler until you're ready to slice or shred for serving. When your smoked pork roast reaches the proper internal temperature, remove it from the smoker, wrap it tightly in a fluffy towel, then slide the fluffy towel into the cooler. But the trick is to use the cooler to keep the meat warm, the same way a cooler keeps things cold, it can keep things hot! Feel free to go either way! A cooler? Really? This step is optional, but adds almost no extra work to your cook. Foods with moisture on them tend to attract smoke better than dry foods, the evaporative nature of the water pan will undoubtedly moisten the surface of your meat, allowing better smoke adherence.If you'll looking for a kick ass bark, this is the way! Most importantly, water helps aid in bark formation.What's up with the water pan?Īdding a water pan to the smoker will help to increase the humidity. This gives us a huge margin and fudge factor, as our experience is that it usually takes longer than you expect. Although the rule of thumb is to cook it for 90 minutes per pound of meat, we strive to have that bad boy done at least 3 hours before we want to eat. It's really hard to estimate smoking times, as each piece of meat is different. You can certainly use any kosher salt you like, but the smoked salt is TOP notch.Īs an Amazon Associate I earn from qualifying purchases. 6 -> I used smoked kosher salt, from my recipe. Don't worry, it will stay hot till serving time. We prefer to get the smoked pork roast on the smoker and have the estimated time of doneness to be at least 2-3 hours before we plan on eating. The rule of thumb is 90 minutes per pound plus a 1-hour rest. If you want to make shredding a breeze, get some of these awesome meat claws. 3 -> Shred or slice, that's up to you! This smoked pork shoulder picnic recipe is great either way. Disposable doesn't mean one use only - especially if I'm using them for the steam bowl. 2 -> Disposable tin foil pans are some of my favourite accessories for our Traeger. I've determined that rub is the glitter of the culinary world. 1 -> Use a rimmed baking sheet when you're applying the mustard and the rub! This keeps in any and all juices and greatly reduces the amount of rub you'll be wiping off your counters for the next 3 days. This smoked pork picnic recipe is dedicated to smokin'. I am here today to report we are VERY glad we didn't snap ourselves out of buying a smoker when we have a "perfectly good propane grill". Once you're in that spiralling funnel of convincing yourself you need something it's hard to get out. Learn how to smoke a perfect picnic roast using your own rub to take it to the next level.īecause, somehow, even though we don't have "real" TV, I found a cooking show on Netflix talking about smoking meat and then we fell into a rabbit hole, people. This smoked pork picnic roast is incredible. ![]()
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