Perfect Picnic

Name: Perfect Picnic
Cuisine: American
Ingredients: ¼ cup turbinado sugar; 3 tablespoons paprika; 2 teaspoons onion powder; 6-pound to 8-pound pork picnic; 3 cups cider vinegar; 1 cup water; 1 medium onion, minced; ¼ cup freshly ground black pepper; 2 tablespoons kosher salt or coarse sea salt; 2 tablespoons kosher salt or coarse sea salt; 1 tablespoon dry mustard; 4 garlic cloves, minced; 1 teaspoon cayenne; Golden Mustard Barbecue Sauce, Vaunted Vinegar Sauce, or Creole Classic Barbecue Sauce (optional); Golden Mustard Barbecue Sauce, Vaunted Vinegar Sauce, or Creole Classic Barbecue Sauce (optional); Golden Mustard Barbecue Sauce, Vaunted Vinegar Sauce, or Creole Classic Barbecue Sauce (optional)

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The bony portion of a pork shoulder, the picnic, is as delectable as the butt end, but slightly different in flavor, closer in taste to ham.

Ingredients

Perfect Picnic Rub

5 tablespoons freshly ground black pepper
¼ cup turbinado sugar
3 <

Americas
United States
Main course
Gluten-free

Method

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag and refrigerate it overnight.
Before you begin to barbecue, take the pork from the refrigerator. Pat down the pork with another coating of rub. Let the pork sit at room temperature for about 45