Name: Pork Picnic Roast with Blackberry Chipoltle Glaze
Cuisine: North American
Ingredients: 1 cup pure unsweetened orange juice; 2 Tbsp fresh basil leaves stems removed roughly chopped; 2 Tbsp fresh lime juice; 2 Tbsp olive oil; 2 tsp finely chopped fresh garlic; 1 tsp red pepper flakes; Pepper to taste; 1 6 lb(s) Picnic pork shoulder roast bone in; 6 cup Apple wood chips; 4 cup cool water for soaking chips; 1 drizzle Olive oil for brushing; 2 cup fresh spring mix; 8 8-10 Soft rolls; 1 small Spanish onion finely chopped; 1 lb(s) fresh black berries; 2 Tbsp good quality blackberry jam; 3 whole canned chipotle peppers in adobo sauce roughly chopped; ¼ cup apple cider vinegar; Juice and zest of one large lime; Zest of 1 orange; Salt and pepper to taste

Pork Picnic Roast with Blackberry Chipoltle Glaze

ingredients

Orange Marinade

cup pure unsweetened orange juice

Tbsp fresh basil leaves stems removed roughly chopped

Tbsp fresh lime juice

Tbsp olive oil

tsp finely chopped fresh garlic

tsp red pepper flakes

Pepper to taste

Pork

1 6

lb(s) Picnic pork shoulder roast bone in

cup Apple wood chips

cup cool water for soaking chips

drizzle Olive oil for brushing

cup fresh spring mix

8 8-10

Soft rolls

Blackberry Chipoltle Barbeque

small Spanish onion finely chopped

lb(s) fresh black berries

Tbsp good quality blackberry jam

whole canned chipotle peppers in adobo sauce roughly chopped

cup apple cider vinegar

Juice and zest of one large lime

Zest of 1 orange

Salt and pepper to taste

Ingredient Substitution Guide

directions

Step 1

To prepare the marinade, mix all ingredients in a small bowl and stir to combine evenly.

Step 2

Place the pork in a large sealable bag, pour the marinade over the meat and ensure that all sides are evenly coated. Let pork marinate for 12 hours in the refrigerator.

Step 3

Place 4 cups (1 litre) of wood chips in water to soak for 1 hour. Set aside dry wood chips for later.

Step 4

Strain the wood chips. Place 2 cups (500mL) of wet wood chips on a large sheet of aluminum foil mix in 1 cup (250mL) of dry chips until evenly distributed.

Step 5

Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom. Repeat to make another pouch (2 pouches in total).

Step 6

Prepare barbeque for smoking over indirect heat (220F) (104C). Leave 2 burners off and one burner on high. Place a drip pan under the burner with heat off. Brush grill with oil to prevent sticking.

Step 7

Remove pork from marinade, pat dry and season with salt and pepper.

Step 8

Place the pork on the side of the grill over the drip pan. Close lid.

Step 9

Smoke pork for 1 hour and start to baste with the barbeque sauce.

Step 10

Continue to cook for 2 more hours, changing the smoke pouch when smoke dissipates and basting with the barbeque sauce.

Step 11

Pork is done when an instant read thermometer inserted in the thickest part of the pork and away from the bone reads 160 F (71C).

Step 12

Remove from pork from barbeque, loosely tent with foil for 20 minutes before cutting and serving. Carve and serve with sauce and lettuce on buns.

Step 13

While pork is cooking, prepare the barbeque sauce by combining all ingredients into a medium sauce pan.

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Pork Picnic Roast with Blackberry Chipoltle Glaze