Family Recipes by Revolution Barbecue, Kansas City BBQ Rub, Pork, Recipes, Recipes by Glenn Connaughton
Smoked Picnic Ham Pulled Pork with Kansas City BBQ Rub
Welcome to the world of backyard barbecue adventures! Today, we’re diving into a delightful twist on traditional barbecue fare with our Smoked Picnic Ham Pulled Pork recipe. This flavorful creation offers a unique blend of smoky goodness and tender perfection that’s sure to elevate your grilling game.
Now, you might be wondering, what sets a picnic ham apart from the classic pork shoulder, also known as a Boston Butt? Well, while both cuts hail from the shoulder region of the hog, the picnic ham boasts a slightly different flavor profile and texture. With its bone-in goodness and rich marbling, the picnic ham offers a delectable alternative for your barbecue cravings.
But the fun doesn’t stop there! This recipe combines the succulent flavors of the picnic ham with the bold taste of our signature Kansas City BBQ Rub, infusing each bite with irresistible barbecue goodness. And when it comes to smoking this masterpiece, both Cherry Wood and Pecan Wood stand out as excellent choices, imparting their unique flavors to the meat.
Whether you’re hosting a backyard bash or simply craving a delicious twist on a classic dish, our Smoked Picnic Ham Pulled Pork is sure to impress. So fire up the grill, grab your favorite wood chips, and get ready to embark on a flavorful journey that’s bound to leave your taste buds singing
Recipe by Glenn Connaughton. Read more about Glenn here.
Smoked Picnic Ham Pulled Pork
Ingredients
For the ham:
- 1 8-10 pound whole picnic ham bone-in
- 2 tablespoons yellow mustard
- 2 tablespoons Revolution Barbecue Kansas City BBQ Rub
- 1 cup water
For the pulled ham glaze:
- 1 cup Pineapple preserves
- 1 cup BBQ Sauce We used Blue's Hog Smokey Mountain
Instructions
- Set up your smoker and preheat it to 225 degrees F.
- Place the whole picnic ham meat-side down on a large baking sheet. Use a sharp paring knife to create score marks across the entire surface of the ham in a diamond pattern, about 1 inch apart and 1/2 inch deep. Rub the ham evenly with yellow mustard, ensuring it coats the entire surface. Generously season the outside of the ham with the flavorful Revolution Barbecue Kansas City BBQ Rub.
- Transfer the prepared ham onto the smoker’s grill grates. Close the lid and smoke the ham for approximately 6-7 hours, or until the internal temperature reaches 165 degrees F.
- In a medium saucepan, combine the pineapple preserves and BBQ Sauce. Heat the mixture over medium-high heat, whisking constantly, until it just begins to boil.
- Once the ham reaches 165 degrees F, carefully transfer it to a disposable aluminum pan. Pour 1 cup of water into the bottom of the pan. Drizzle the prepared pineapple BBQ glaze over the top of the ham, ensuring it coats evenly. Cover the pan tightly with aluminum foil to create a braise.
- Increase the smoker’s temperature (or preheat your oven) to 300 degrees F. Place the covered ham back onto the smoker’s grates, close the lid, and continue cooking until the internal temperature reads at least 200 degrees F. The meat should be incredibly tender, with the thermometer probe sliding in smoothly like it’s going through softened butter. Cooking times may vary, so adjust accordingly.
- Remove the finished ham from the smoker and let it rest for at least 30 minutes. Using forks or meat shredder claws, pull the ham apart into tender shreds. Discard any bones or tough cartilage pieces. Before serving, pour any remaining juices from the braising pan over the shredded ham to enhance flavor.
- Enjoy the succulent, flavorful pulled ham infused with the irresistible taste of Revolution Barbecue Kansas City BBQ Rub!
Notes
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