How to Cook a Delicious Smithfield Smoked Pork Shoulder Picnic

Smithfield smoked pork shoulder picnic is a versatile and flavorful cut of meat that can be used in a variety of delicious recipes. With the right techniques, you can transform this into pulled pork, tacos, soups, and more. Cooking a Smithfield smoked picnic only takes a few easy steps for tender and juicy results.

Overview of Smithfield Smoked Picnic

A Smithfield smoked picnic is a pork shoulder that has been cured and smoked to add great flavor. It’s a smaller cut than a traditional bone-in smoked ham usually 5-8 pounds making it perfect for smaller families. It has a delicious smoky pork flavor with a hint of saltiness from the curing process.

Some key tips when selecting a Smithfield smoked picnic

Look for a size that will feed your group, usually 5-8 pounds
Choose one with a thick layer of fat on top to keep it moist while cooking
Make sure the skin is on to protect the meat while smoking
Look for a flexible shoulder that isn’t too stiff

How to Prepare a Smithfield Smoked Picnic

Preparing a Smithfield smoked picnic is simple. Here are the basic steps:

Remove Packaging

Take the pork shoulder out of any wrapping or netting. Rinse under cold water and pat dry.

Score the Fat Cap

Use a sharp knife to cut slits in a diamond pattern across the fat cap. This helps the smoke and seasoning penetrate.

Apply a Dry Rub

For added flavor, you can coat the pork shoulder with a dry rub. Try brown sugar, chili powder, garlic powder, salt, and pepper. Gently pat it on to adhere.

Set up Your Smoker

Heat your smoker or grill to between 225-250°F. Use indirect heat if cooking on a grill. Target an internal temperature of 195°F.

Add Wood Chips

Try using hickory, apple, cherry, or oak wood chips in the smoker for delicious flavor. Soak chips in water first if using a charcoal grill.

Smoke the Picnic

Place the pork in the smoker, fat side up. Smoke for about 1 hour per pound, 6-8 hours for a 5-8 pound picnic. Spritz with apple juice or stock every hour.

Rest and Serve

Once the internal temperature hits 195°F, remove from the smoker. Let rest 15 minutes, then dig in! Slice or pull into pieces.

Easy Methods for Cooking a Smithfield Smoked Picnic

There are several foolproof methods for cooking a Smithfield smoked pork shoulder so it turns out juicy and delicious.

Oven Method

Preheat oven to 325°F
Place pork in a roasting pan, fat side up
Add 1 cup water or stock
Cover pan tightly with foil
Roast for about 1 hour 15 minutes per pound
Uncover last 30 minutes to brown fat cap

Slow Cooker Method

Place pork in a slow cooker fat side up
Add 1 cup water or stock
Cook on low setting for 1 hour per pound (6-8 hours)
Remove pork and shred with two forks

Instant Pot Method

Add 1 cup water or stock to Instant Pot
Place picnic in pot fat side up
Pressure cook on high for 1 hour 15 minutes per pound
Use natural release, then shred pork

Smoker Method

Prepare smoker with indirect heat at 225-250°F
Smoke picnic for 1 hour per pound, 6-8 hours usually
Target an internal temperature of 195°F
Let rest 15 minutes before slicing

Helpful Tips for Juicy, Flavorful Results

Follow these tips for the most delicious and foolproof Smithfield smoked picnic every time:

Cook to an internal temperature of 195°F for tender, pull-apart meat
Leave the fat cap on while cooking for added moisture and flavor
Spritz with apple juice or stock hourly if smoking to prevent drying
Let rest for 10-15 minutes before slicing for juicier meat
Chop or pull into pieces for sandwiches or tacos
Use the bone and leftovers for soups or bean dishes
Store leftovers in broth or sauce to prevent drying out
If reheating, add broth and warm at 300°F covered to retain moisture
For more smoke flavor, apply a spice rub before cooking
Use wood chips like hickory, apple, or cherry when smoking

Delicious Serving Suggestions for Smithfield Smoked Picnic

Smithfield smoked picnic is extremely versatile. Here are some delicious ways to serve it:

On sandwiches or tacos, with sautéed onions and bbq sauce
Chopped in baked beans, chili, or soup recipes
In scrambled eggs or omelets for a breakfast version
On nachos, pizza, pasta, or baked potatoes as a topping
In salads, wraps, or lettuce cups for lighter meals
On breakfast sandwiches with eggs and cheese
Diced in macaroni and cheese or macaroni salad

With its delicious smoky flavor, Smithfield smoked pork shoulder picnic is an extremely versatile and easy meal option. Use a smoker, oven, slow cooker, or Instant Pot for tender and mouthwatering results every time. Experiment with different wood chips, rubs, and sauces to customize the flavor. Serve diced, shredded, or sliced on sandwiches, tacos, pizzas, and more for amazing weekday dinners or backyard barbecues. With a few simple tricks, Smithfield smoked picnic can become a delicious staple in your home.

Smithfield pork shoulder picnic

FAQ

Is smoked pork shoulder picnic already cooked?

The meat may be boned or not, but it is always cured, smoked and precooked.

Does a smoked pork shoulder need to be cooked?

Remove it from the smoker once it reaches an internal temperature of 165°. Wrap the pork shoulder in foil or butcher’s paper and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. Rest in the foil at room temperature before serving.

Is pork shoulder the same as pork shoulder picnic?

So what’s the difference between picnic shoulder and pork shoulder? In short, not much. They are theoretically the same, with slight variations in how they are cut in different parts of the country. One can be substituted for the other in recipes without worry.

Is pork shoulder picnic roast good for pulled pork?

A picnic roast also works well, but tends to be a little less flavorful and is leaner than the butt roast. You can make pulled pork with either a bone-in or boneless Boston butt or picnic shoulder, but we think the bone-in has more flavor even though it takes longer to cook.