Bull Pork Picnic / Porchetta

[Fhughes]

I’m doing an 11lb pork picnic today as a low and slow porchetta . I do mine with garlic and fennel inserted into the fat cap and meat on the bottom, marinade it overnight. Usually I would just cook it at high heat for about 4hrs but I wanted to try it as pulled. Pic attached is 1hr at xtra smoke then bump up to 250, 2hrs in that pic

 

[Greg Jones]

Looking good! I confess I’ve never cooked a pork picnic before, but I’ll keep that on my radar.

 

[Fhughes]

@Greg Jones these we’re a staple around our place because our fought over that crispy skin

 

[Fhughes]

Here’s a pic of the finish, sorry no pics of it pulled

 

[BethV]

How was the taste? Was the skin edible? It looks great!

 

[Fhughes]

@BethV it tasted great, Had a good garlic flavor with slight fennel taste. The skin did not crisp up, it was on the chewy side. So it was just saved to add to beans for flavoring. Overall it was successful because my 4yr liked it

 

[BethV]

Anything a 4 year old likes WORKS! Thanks for the update!

 

[Lindah]

Did a pork picnic skin side down, 225 5 hours Boucher paper wrapped at 150, skin side up 6 more hours until 195. Rested in cooler towel wrapped 2 hours. Amazing, skin was removed and chopped finely and put in beans amazing also. Used mustard as a binder for rub on exposed meat and pricked and vinegar and then salt rubbed the skin the night prior to cooking. Probably could have crisped up skin in a cast iron over a hot grill but would have gotten soggy in beans anyway.