Hey everyone, today we’re going to talk about my new favorite cut for making pulled pork and that is the picnic ham and do an overnight low and slow cook with it on our Char-Griller Gravity 980! I’ve always known about the picnic ham, it being the lower portion of a whole pork shoulder, 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, 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. Like I said this is going to be an overnight cook so lets go ahead and get into it. #pulledpork #bbq #pork

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Ingredients:

1 picnic ham
¼ cup of your favorite BBQ seasoning
¼ cup of maple syrup
¼ cup of your favorite bbq sauce

Recipe:

Trim the picnic ham by removing the skin from the back side as well as whatever fat you would like to remove
Season up with the BBQ seasoning but reserve about 2 tablespoons
Place back in the refrigerator for about 3 hours.
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.
At 10:00PM place the picnic ham on the main grates of the cooker and leave until 6:00 AM
At 6:00AM wrapt the picnic ham in 2 sheets of foil with the maple syrup, bbq sauce, and reserved BBQ seasoning.
Continue cooking until an internal temp of 207 degrees is met and rest in a dry cooler for at least 1 hour.
Remove from the cooler, pull, and serve.

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