Picnic shoulder marinated in citrus, garlic, and cumin from Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Perry Lang

  • cilantro
  • ground cumin
  • garlic
  • limes
  • oranges
  • dried oregano
  • apple cider vinegar
  • pork shoulder
  • fleur de sel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on July 08, 2013

    I used Boston butt instead of a picnic shoulder. I hot smoked it at 200F with cherry wood until the internal temperature was at 165F. Every half hour or so, I sprayed the meat with (fresh squeezed) orange juice. At that point, I wrapped it in aluminum foil and cooked until the internal temperature reached 195F. It took about 12 hours total to cook. I would suggest adding the reserved marinade to the pulled meat in batches as it started to overpower the flavor of the meat. I don't think the smoke is completely necessary for this so would work well in the oven.

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