Direct Heat Crispy Skin Pulled Pork Sandwich | Swine & Bovine Barbecue

Mop Sauce Estimates:
1 stick of butter
1/2 yellow onion
1 lemon
3/4 cup apple cider vinegar
3/4 cup white vinegar
3T worcestershire
1.5T hot sauce
1.5T crushed red pepper
1T granulated garlic
1T coarse black pepper
1T paprika
1T mustard powder
.5T cayenne
2T brown sugar

Barbecue Sauce Estimates:
1 cup ketchup
1T mustard
2T Worcestershire
1/3 cup apple cider vinegar
1.5T hot sauce
1.5t coarse black pepper
1t kosher salt
1t chili powder
1t paprika
1t crushed red pepper
1/4c cane sugar

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what’s up everybody it’s Drew Wilkins
with swine and bow Vine barbecue and in
this video we’re making some direct heat
crispy skin picnic roast pork sandwiches
let’s get
going pork picnic roast this is from the
front part of the pig or the shoulder
part of the pig and it actually sits
directly below where you would get a
traditional pork butt or pork shoulder
uh the Beloved barbecue cut that we
always see has the money muscle nice and
fatty you can actually see the blade
bone here this is something that unless
you get a boneless pork butt you’re
going to see this blade bone in your
pork butt as well so why get the picnic
roast
easy it’s got skin on it and we’re
making some crispy skin pork roast
picnic roast sandwiches today and I am
thrilled about it the traditional pork
butt it does have a little more marbling
in it it’s got that money muscle that
you hear in competition barbecue that
people slice off and turn in on its own
but it does not come with the skin on
like this does and in order to make
crispy skin pork shoulder sandwiches
we’re going to need the skin on it and
there’s really not much to do to prepare
this cut for cooking there’s got some
little scraggler here that I’ll cut off
that’s really all we need to take off
we’ve got that much out of an over 9 lb
pork shoulder then from a seasoning
perspective we’re going super simple
just some salt onto the meat
here we’re going to be cooking this
direct heat and it’s going to take a
long time to cook so I don’t want
anything like black Pepper or garlic
powder or anything like that that’s
going to have a high propensity to burn
when it’s over a direct cooking source
for longer periods of time so just a
light coating of some diamond crystal
kosher salt and that’s all we’re going
to do let’s go fire up the
[Music]
pit our pit is cruising along between
250 and 300° exactly where we want it we
want to keep it there for the duration
of the cook so it’s time to get our
picnic roast on and we are going meet
side down we want this skin side to be
up and as I’m sure some of you noticed
when we were prepping this picnic roast
we only seasoned the meat side that’s
because we’re going to give this skin
side a heavy Coating in just some
regular old Morton’s iodized salt this
is going to do a couple of things for us
it’s going to protect the skin from all
the fat dripping smoke that we get with
direct heat from turning it a nasty
color and it’s also going to pull
moisture out of the skin and help us get
that crispy skin which is the whole
reason we’re making direct heat crispy
skin pork sandwiches so we’re going to
give this a nice nice coating on the top
on all the skin surfaces just because of
the roundness of this it won’t be
possible to get everything this nice
coating of salt is going to go along way
and helping us get that crispy skin that
we’re looking for and this isn’t really
going to add much salinity to the
finished product this is again pulling
out moisture protecting the skin so
don’t worry about going too heavy you’re
not going to end up with an overly salty
finished product so now we’re going to
shut it down and let it cook this is
probably going to be an 8 plus hour cook
so we’re going to go 4 hours at least
meat side down before we even consider
flipping this we’re going to try and
keep the temps anywhere between 250 300
for now we’re going to shut it down and
let it
cook one thing you’re going to have to
do in a longer cook on the chud box is
add charcoal to your cook so I
traditionally like to wait until the
temp start coming down a little bit and
then I’ll just come in and add some
charcoal over the top mixture up some
small and big pieces usually bigger
pieces though kind of position it around
wherever you want just a few pieces here
and
there once that’s done I’ll come over
put it on the third Notch to allow for
some air flow for the next 10 minutes
then I’ll shut it back down to one which
is where I traditionally leave it to
cook but for now going to let it get
some air flow let’s go make our SLO for
our slaw we’re going to start with one
small head of cabbage we’re going to cut
it right down the middle of this
core and then just core it come here at
an
angle
got our core out then we’re going to
dice it into thin
strips now that we’ve got these strips
we’re just going to go for a fine dice
so just take a little bit off at a
time we’ve got this nice finely diced so
we’re going to put it in a bowl and
we’ll make our dressing for our slaw
dressing we’re going to start out with a
lot of sugar we’re going to add in some
mayonnaise some Miracle Whip
then a little yellow
mustard and mix this up till it’s all
nice and
combined now we’re going to take our
sweet dressing and pour it over the top
of our cabbage now just mix everything
together now we’re going to cover up
this SLO put it in the fridge for the
next four 5 6 hours until we’re actually
ready to eat you want to make this in
advance because the sugar the dressing
it’s all going to interact with this
cabbage and make it nice and sweet
there’ll be some juice on the bottom and
it’s really going to counteract the
fattiness from the pork as well as the
vinegar that we’re going to put into our
sauce that’s going to go into the pork
which we’re going to make here in a
little bit as well but this is actually
Sam Jones’s klaa recipe you can find it
online all over the place I highly
recommend picking up this hhog cooking
book as well it’s fantastic I own it
I’ve made a lot of things in it and it’s
hard to beat so check that out and you
can find this recipe online in several
different
locations we are 5 hours into this cook
and it is time to take this salt off and
put this picnic roow skinside down so
the salt fell off in some spots not a
big deal but for the most part did its
job and it comes off as nice big pieces
and to get this salt
off and then just going to dust all this
off did its job the skin looks nice
pretty clean now we’re going to flip
this
over we have some great
color on the meat side and now skinside
down we’re going to let this go for the
next several hours we want that skin to
get nice and crispy ideally until this
picnic roast is finished but if we need
to flip it if the top part’s not getting
as tender as we want the underside is
finished Tinder then we’ll flip this
back to where the meat side is down but
ideally in a perfect world we’ll cook
this until that skin is nice and crispy
and this picnic roast is done but one
thing we’re going to do to this meat
side cuz it’s kind of tough in some
spots is hit it with a mop sauce that’ll
soften some of that up as well as give
it some fantastic flavor as well so
let’s shut this down and go make a mop
sauce going to start our mop sauce off
by melting down some butter butter is
melted down so we’re going to go in with
half of a yellow onion you go in with
one lemon sliced up some apple cider
vinegar some white
vinegar a healthy amount of worshire
sauce some hot sauce crushed red pepper
granulated garlic paprika Cayenne kosher
salt ground mustard coarse black
pepper and some brown
sugar mix this up and our mop sauce is
done so now we’re going to lightly hit
the meat side with our mop sauce this
will help soften up some of the tougher
bits as well as give it a fantastic
flavor come back and do this probably
every 45 minutes or so we’re not going
to do it that often we don’t want to
overpower the flavor with it like we
would if it was ribs and mop it every 10
minutes because we start mopping ribs
there’s not a whole lot of time left in
the cook with this we got a lot of time
left so mop it every 45 minutes now
shutting it down and letting it cook 3
hours after we flip this skin side down
we are almost done we’ve got a little
more to go over on this side but I don’t
want to get the skin overly crispy so
we’re going to flip her back over and
it’s looking
fantastic and we’re going to have some
nice crispy skin got a little dark on
the edges here where the mop sauce ended
up getting on the skin it’s to be
expected there’s no way to mop it and
avoid that at least that I’ve been able
to found if you have let me know in the
comments but for now we’re going to let
now the right side of this finish
cooking and once it’s done we’ll be back
to pull it a little over 9 hours in and
it is time to pull this picnic roast
we’re still a little tight over on this
side everywhere else is feeling
fantastic but I’m thinking the carryover
is going to get us to the tenderness we
need here so we’re going to pull this
sucker
off see how this undersides looking
stuck just a little
bit it’s got some great color that skin
is still nice and crispy so we’re going
to let this rest in a foil pan till it
comes down to about 140° then we’ll pull
it apart chop it up a little bit and dig
in but while it’s resting let’s make a
barbecue sauce for our barbecue sauce
we’re going to start out with some
ketchup and a little bit of
mustard a good amount of worshire good
amount of apple cider
vinegar some hot sauce coar black pepper
kosher salt chili powder paprika crushed
red pepper granulated garlic and some
cane sugar and lastly going to thin it
out with some
water whisk this up taste for flavor and
our barbecue sauce is done picnic roast
is looking fantastic smelling even
better so let’s go ahead and get this
thing pulled apart first thing we want
to do is get this skin off still nice
and hard and it’ll peel right off I mean
could not be easier to take this
off just take it right off the bone here
a good thing about flipping it over to
get the other side like we had to is we
help crisp up this bottom side a bit too
for now we going to set this to the side
I mean this bone just couldn’t have come
out
cleaner and now let’s just shred this
apart you can chop this you can do
whatever you wanted to with it we’re
just going to shred
it that is a pretty clean
bone this is the area that was a little
tougher when uh it’s the area that took
the longest to fully cook doesn’t feel
bad at all
now especially once we get it mixed in
with everything else it’s going to feel
really good bottom of this is maybe a
tad bit tough could have mopped it a
little bit after we took it off
potentially to avoid that but we’re
going to be extra careful and shred this
up a little bit that way we’ll get nice
little crispy bites in addition to our
crispy skin and some of these little
tougher areas our picnic roast is pulled
now it’s
time to deal with this crispy skin so
what we’re going to do we’re just going
to cut it into little bite-sized
pieces that way we can sprinkle a little
bit on top of each
sandwich you can mix it back into the
mixture if you’d like I just like to
sprinkle it on top of the sandwich that
way I know exactly what I’m getting with
each
bite just going to go with that amount
for now and then
just dice it up into a little small
pieces it is time to assemble our
sandwich first thing to do is go down
with a nice big old pile of our pork
come over the top with a little bit of
our
[Music]
sauce some of our crispy skin
bites and then lastly we didn’t forget
about that coal SLA you see how it’s got
its own liquid in there now the
graininess of that sugar is gone we’re
going to top it off a little bit of the
SLO that’s a good looking s sandwich we
have ourself three absolutely delicious
looking
sandwiches as well as a pile of pork
with some sauce and then an all natural
pile of
pork let’s dig in the time has come
pretty long cook pretty hands off though
that’s one of the nice things about
direct heat cooking once you figure out
your cooker you figure out when to add
coals like we talked about earlier in
the video there’s not much to it it’s a
pretty simple cook and also a fun cook
smells fantastic love seeing the
development of the crispy skin in this
plus the underside or the meat side of
that pork getting nice and browned and
delicious looking as well it’s a really
fun cook process so first off we’ve got
a little bit going on here so we’ve got
the pork with nothing on it just the
pork all natural and we’ve got the pork
with a little bit of our barbecue sauce
on it and then we’re going to try a
sandwich but all natural pork got it
nice and bundled up here let’s give it a
go
cheers that’s really good considering
the fact that we didn’t have a
traditional vessel to catch some of the
juices from the meat when I cook pork
butt I usually foil boat it so that
catches some of that juice and I’ll mix
that back in with the meat when I shred
it well we didn’t wrap this whatsoever
it finished directly over the coals the
entire cook and for not having any
additional moisture to add to it like
that that is really good we just
seasoned it with salt but that mop comes
through when you get a piece of the skin
as well it’s also just really good pork
flavor so let’s try some with some
barbecue
sauce yeah that barbecue sauce is really
good with it adds a nice bit of Tang we
added quite a bit of vinegar to it it
also has a good amount of Spice from the
crushed red pepper from the hot sauce
that we added to it as well it’s just a
really good thin barbecue sauce doesn’t
overpower it just adds to it which is
what we want we don’t want the sauce to
be the star of the show spent 9 hours
making the star of the show last but not
least what we came here for picnic
roast direct heat crispy skin
sandwich I’m pretty excited to take a
bite to this
cheers it’s phenomenal once you add
everything together like we did here
with the pork with the sauce with the
SLO and then you throw it on a bun it
just molds together so so well and is
better together than it is individually
and you would think that that SLO would
be whoops you’d think that that SLO
would be incredibly sweet but it’s not
maybe if you slurped up the juice out of
it it might be overly sweet but when you
put it on with the pork you put it on
with the sauce and then you had the bun
it balances everything out so well it is
incredibly
good my God and then to top it all off
you get those bites of crispy skin and
it’s just an explosion of flavor I
cannot recommend giving this a shot
enough if you have a direct heat cooker
pick up a picnic roast next time instead
of a traditional pork butt you’re going
to love it it’s really really good it’s
just as easy to cook and you’re rewarded
with some fantastic crispy skin and if
you want to when the skin is done
crisping flip it over a little earlier
put it in a foil boat collect some of
those juices you wouldn’t want to fully
wrap it in foil because then you could
hurt the process that you went through
to get that skin crispy but this is just
really really good and just a nice
fantastic meal that you can feed a lot
of people with it’s probably something
they haven’t had before not a lot of
people that I know at least that aren’t
traditionally into barbecue have had
crispy skinned pork sandwiches so it’ll
be something new they hadn’t had before
I guarantee you they’re going to like it
that’s going to do it for this video if
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differently here or on what you want to
see me cook next please leave it in the
comment section down below but as always
thanks for watching we’ll catch you in
the next one
bye