Direct Heat Picnic Roast and Pork Belly

Authored by Ted Stoinoff. Ted is a friend of BBQ Distro, a Backyard BBQ Box member, AND a long time friend of Zavala's Barbecue. Ted's from DFW and you can catch his backyard awesomeness anytime on Instagram: @hojo_bbq

Total Time: 10 Hours

Ingredients

• Skin on Pork Picnic Roast (8 to 10 lbs.)
• Skin on Pork Belly (3-5 lbs.)
• Table Salt
• Mustard Vinegar Mop Sauce: 1.5 cups apple cider vinegar, 1 cup yellow mustard, 1 tbsp black pepper, 1 tbsp Worcestershire, 1 cup brown sugar, 1 tsp cayenne, ½ tsp salt, Texas Pete to taste, 1 can Lone Star Light

Mop Sauce

1. Mix all ingredients and bring to slight boil

The Cook!

1. Leave skin on picnic and belly; let rest uncovered in refrigerator 2 to 8 hours to dry out skin – fully cover the pork skin with table salt to protect it
2. Smoke picnic roast and pork belly meat side down over direct heat until 180-185 degrees – smoker at 275-300 degrees – approximately 7 hours for picnic roast and 4 hours for pork belly
3. Remove the salt from the skin side – flip to skin side down – mop the meat side with mop sauce every 15 to 20 minutes for approximately 90 minutes – until meat reaches approximately 200-205 degrees
4. Remove meat from smoker; rest on counter uncovered for 45-60 minutes

Made with BBQ Distro

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