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PULLED PORK PICNIC ROAST

recipes


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 p 353m1211d owder (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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