PULLED PORK PICNIC ROAST
PULLED PORK PICNIC ROAST
8 pounds Picnic Pork Shoulder
Rub
1 cup of brown sugar (250ml)
1 tablespoon red pepper flakes (15ml)
1 tablespoon dry mustard (15ml)
2 teaspoons garlic powder (10ml)
2 teaspoons onion powder (10ml)
2 teaspoons paprika (10ml)
1 teaspoon marjoram (5ml)
1 tablespoon lemon pepper (15ml)
4 sprigs Rosemary
1 cup white wine (250ml)
Drip pan
Mix ingredients in a medium sized bowl.
Rub mixture on pork.
Place pork in a large sealable plastic bag
Refrigerate overnight
Let pork come to room temperature.
Preheat one side of barbeque to 220°C/104°F.
Add rosemary and white wine to a drip pan.
Place pork on cool side of the barbeque. Place drip pan underneath to catch juices
Close barbeque lid and let pork grill for 5 ½ hours.
Serve with Peach Chutney
8 pounds Picnic Pork Shoulder
Rub
1 cup of brown sugar (250ml)
1 tablespoon red pepper flakes (15ml)
1 tablespoon dry mustard (15ml)
2 teaspoons garlic powder (10ml)
2 teaspoons onion powder (10ml)
2 teaspoons paprika (10ml)
1 teaspoon marjoram (5ml)
1 tablespoon lemon pepper (15ml)
4 sprigs Rosemary
1 cup white wine (250ml)
Drip pan
Mix ingredients in a medium sized bowl.
Rub mixture on pork.
Place pork in a large sealable plastic bag
Refrigerate overnight
Let pork come to room temperature.
Preheat one side of barbeque to 220°C/104°F.
Add rosemary and white wine to a drip pan.
Place pork on cool side of the barbeque. Place drip pan underneath to catch juices
Close barbeque lid and let pork grill for 5 ½ hours.
Serve with Peach Chutney
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