Crispy Skin Pork Picnic Roast! | Chuds BBQ

pork picnic roast

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Pat the pork picnic ham dry with paper towels.

Use a meat tenderizer to poke holes in the skin of the pork.

Paint the skin with white vinegar to help the salt stick and denature the skin.

Cover the skin heavily with kosher salt to draw moisture out and help it crisp up.

Preheat the grill to around 300°F (149°C).

Place the pork picnic ham meat side down and skin side up on the grill.

Cook for about 8 hours, monitoring the internal temperature.

After 8 hours, check the internal temperature; it should be around 180°F (82°C).

Remove the salt from the skin before flipping the pork over.

Flip the pork over to crisp the skin, being cautious of the fat rendering out.

Close the grill lid and continue cooking until the internal temperature reaches 200°F (93°C).

Prepare a mop sauce by melting a stick of butter until frothing.

Add garlic and sliced lemon to the melted butter and let it cook until the garlic softens.

Stir in hot sauce and paprika to the mop sauce.

Use the mop sauce to baste the pork as it cooks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary