#BBQ #Pork #pulledpork
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How to BBQ a Pork Picnic Roast (Pulled Pork)
I BBQed a delicious Pork Picnic Roast on the Big Green Egg with lump charcoal and oak wood chunks. I am using s picnic roast instead of a pork butt because these were half the price of what you would traditionally use for pulled pork. These were very cheap. Only 50 cents a pound. I choose to remove the skin on the picnic roast because I wanted to maximize bark creation as much as possible. I highly recommend using a water pan underneath your meat in the BBQ. The water, as it evaporates hydrates the smoke chamber and ensures your meat exterior does not dry out. I cooked these pork roasts until there was sizable pull back and the bark was the color I wanted and then wrapped in aluminum foil with a little bit of apple cider vinegar. Once the pork reached an internal temperature of 200 degrees I then began checking the tenderness of the meat by inserting the probe into all areas of the roast. Once taken off of the BBQ I wrapped the picnic roast with a towel and let them rest. After 90 minutes of resting I began the really fun job of shredding and pulling the picnic roasts to turn it into delicious pulled pork.