pic-nic


 
S

Steve Abrams

TVWBB Pro
The local butcher shop has pic-nics on sale for 79 cents a pound. I want to pick one up for this weekend. However, I've never cooked one, just butts. Any suggestions?

I'm thinking of injecting. Pros / cons?
 
To my tastes, a different flavor and texture. For .79 can't go wrong. I generally do not inject but it should work well for a picnic.
 
they tend to dry out so yes an injection would be good. foiling after the plataue would help too.
 
I make a paste with oregano, garlic, snp and red wine vin.
I loosen the skin up in a few places, then using a thin knife, cut some tunnels into the meaty end of the roast, and push some of the paste into the pockets with my finger.
The rest of the paste is rubbed under the skin, and over the rest of the roast.
I cook @ 325 till it hits 180- 185 since I like it sliced.
I brush the skin with cold water ever so often and it comes out crispy-tender.
IMO it's worth makin a picnic just for the skin.

PS. I should mention that this is based on a Latin roasted pork shoulder from Joy, quite tasty.

Tim
 
I did a butt and picnic last weekend and cooked both the same way very simular.

You could almost pass one off as the other.

Butt a little more tender picnic a little more flavor.

I like both just fine I may prefer the butt but the picnic is damn good.

I do trim that heavy skin off and try to leave as much fat as I can. Rub and smoke.
 
agree with the general opinion here ... butts are generally a little nicer

Having said that some of the best pulled pork I've made was picnics hock removed. I leave the skin on and stand them up on the skin side. Some pics from a couple months ago: here.
 
Steve, Yea the skin is great, as long as you loosen it up a bit.
I brush with water, but you can use whatever.
I've never tried to pull a picnic, prefer it sliced, so no help there.
HTH
Tim
 
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