Aluminum baking pan
1 cup Apple Cider Vinegar
2 tbsp Mustard Seed
6 lbs Pork Picnic Roast
1/4 cup Steak Seasoning
1 qt Water
Serve up bold flavors with this Smoked Picnic Roast with a tangy Chop House Mustard Rub. The pork picnic roast, which comes from the lower part of the pork shoulder, is moist and full of flavor that comes partly from the fat cap which, when scored, melts during smoking to create a deliciously crisp exterior. The addition of whole mustard seeds to the coarse steak seasoning adds a bold, flavorful and textured outer coating that makes for a mouthwatering bite.
In a small bowl, add steak seasoning and mustard seed and mix until combined.
The sweet smoke from our New England Apple Hardwood Pellets will really help enhance the flavors from the smoked pork and mustard.
When applying the rub, use a rimmed baking sheet underneath to catch any stray juices and prevent it from getting on your counter.