Smoked Pork Picnic Shoulder
Budget-friendly cut that rivals pork butt for pulled pork.
Jump to RecipeThe picnic shoulder (or pork shoulder arm) is the unsung hero of the BBQ world - it's more affordable than Boston butt but delivers incredible pulled pork with a bonus of crispy skin. Once you discover this cut, you'll wonder why it doesn't get more love. It's a budget-friendly secret weapon.
Perfect for large gatherings where you're feeding a crowd on a budget - summer cookouts, church potlucks, neighborhood block parties, or any event where you need lots of delicious meat without breaking the bank. The crispy skin is an added bonus that makes it special.
Serve pulled with classic BBQ sides - coleslaw, baked beans, and cornbread. The crispy skin (called "cracklin") should be served separately as a prized crispy treat. Pile the pulled pork onto soft buns with your favorite sauce, or serve it naked and let guests choose their own toppings.
Some pitmasters prefer to remove the skin and cook it separately for maximum crispness. Try different rubs - a Memphis-style dry rub works great, as does a spicy Texas-style blend. The skin can be seasoned separately with just salt for pure cracklin goodness.
The bone and skin on a picnic shoulder mean it takes a bit longer than a boneless butt. Plan accordingly and use the bend test - when you can pick up the shoulder with tongs and it bends and starts to tear, it's ready. Don't forget to save the bone for beans or soup.
Ingredients
Instructions
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1
Score the skin in crosshatch pattern if attached.
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2
Coat with mustard as binder.
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3
Apply rub generously to all surfaces. We recommend Bad Byron's Butt Rub for best results.
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4
Refrigerate uncovered overnight.
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5
Smoke at 225°F for 6 hours.
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6
Spritz with vinegar every 90 minutes.
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7
Wrap in pink butcher paper at 165°F internal.
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8
Continue until internal temp reaches 203°F and is probe tender. Use an instant-read thermometer for accuracy.
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9
Rest 1 hour in cooler.
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10
Pull meat, discarding skin and bone.