Sent in by Chief Kerry Koen
Ingredients:
1 Fresh Pork Picnic Ð Approximately 8 pounds
1/2-Cup Memphis Style Dry Rub (Recipe Below)
1-tsp Tabasco Red Pepper Sauce
1-tsp Tabasco Green Pepper Sauce
|
Directions:
1. Preheat oven to 275 F.
2. Carefully remove the rind from the pork shoulder by using a boning knife. Keep as much fat as possible on the pork and keep the rind in one piece. Set aside until the pork is seasoned.
3. Mix the Tabasco Sauces together and brush on all surfaces of the pork.
4. Place prepared Memphis Style Dry Rub in a shaker and apply liberally to the pork with the seasoning, coating thoroughly.
5. Replace the rind in it's original position over the seasoned pork.
6. Place the pork, uncovered on a roasting rack in a deep roasting pan.
7. Place on middle rack of pre-heated oven.
8. Roast until internal temperature is 165 F and the juices run clear. (Approximately 8 to 9 hours).
9. Remove from oven and let rest for 30 minutes.
10. Remove rind from the pork. Slice or chop the pork for sandwiches.
11. Serve on oversized toasted sandwich buns with your favorite bar-b-que sauce, slaw, or as a main dish item.
Yield: 12-14 (6 oz) Servings
Nutritional Analysis Per Serving:
Calories 511 (pork 497) (dry rub 14)
Protein (g) 40 (pork 40) (dry rub <1)
Fat (g) 36 (pork 36) (dry rub <1)
Sat.Fat (g) 13 (pork 13) (dry rub <1)
Carbs (g) <1 (pork 0) (dry rub <1)
Sodium (mg) 122 (pork 116) (dry rub 6)
Cholesterol (mg) 153 (pork 153) (dry rub 0)
|
Please enjoy these recipes and send us your comments, critiques, and recipe suggestions to: firetimeschef@firetimes.com.
 Back to Recipes Page
|
 |
|
