Are You Ready for Grilling Season? Order Your Accessories and Parts Now!

Pulled Pork Picnic Ham

Prep Time: 30 Min | Cook Time: 8 Hrs

Ingredients

  • 1
    1 picnic ham
  • 2
    1/4 cup of your favorite BBQ seasoning
  • 3
    1/4 cup of maple syrup
  • 4
    1/4 cup of your favorite BBQ sauce

Looking for the perfect pulled pork recipe using picnic ham? Look no further! Char-Griller Ambassador, Steven Dotson of @cookoutcoach, shares his recipe and why it is his new favorite cut of meat to use for pulled pork!

Hey everyone, today we’re going to talk about my new favorite cut for making pulled pork, and that is the picnic ham. I’ve always known about the picnic ham, it being the lower portion of a whole pork, but most of the time when anyone wants pulled pork we just go straight for the pork butt, the upper half of the whole pork shoulder. On a recent trip to the local grocery store, all they had in stock were picnic hams, so I thought let's give it a go and see how it turns out. Little did I know that this experience would change how I approach making pulled pork going forward! This cut has a ton of meat on it, and when cooked right, it all stays very juicy and in large strand pieces, and my favorite thing, separating out all the fat and sinew after the cook is very easy leaving you with just succulent pulled pork to eat or serve.

Instructions

  1. Trim the picnic ham by removing the skin from the back side and any fat you would like to remove.
  2. Season with the BBQ seasoning and reserve about 2 tablespoons to use later.
  3. Place back in the refrigerator for about 3 hours.
  4. Light the Char-Griller Gravity 980 and bring it up to 250 degrees with three good sized chunks of hickory wood in the ash pan.
  5. At 10:00PM place the picnic ham on the main grates of the cooker and leave until 6:00 AM (8 hours).
  6. At 6:00AM (8 hours later), wrap the picnic ham in 2 sheets of foil with the maple syrup, BBQ sauce, and reserved BBQ seasoning.
  7. Continue cooking until an internal temperature of 207 degrees is met and rest in a dry cooler for at least 1 hour.
  8. Remove from the cooler, pull, and serve.


    Author: Steve Dotson
    Print Recipe