Ibérico Pork Shoulder (Picnic)
Whole iberico shoulder picnic. Prepared for the ultimate Carnitas, Pulled Pork and Chicharron you will ever try.
THE IBÉRICO TRIFECTA
- Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.
- Flavorful – Umami. Nutty. Juicy. Tender.
- Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).
*Please note that Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.
WHAT ARE REAL CUSTOMERS SAYING
WHAT MAKES IBÉRICO PORK SO SPECIAL?
Those who have savored Ibérico all agree on one thing…
They couldn’t believe they were eating pork when they first tried it.
The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.
This is one of the most flavorful pork shoulders I’ve ever cooked. I prepared this for a tailgate and fed about 30 people with it. People could not stop talking about how delicious and tender it was.
The Picnic's flavor is sublime. Cooked on a rotisserie using cherry hardwoods the Picnic was rubbed with Moscato grapes and served with a watercress salad, white wine braised baby artichokes, several bottles of Gattinara and finished off with an espresso corto and a shot of Gran Duque D'Alba! Sorry no one could hold a camera long enough to take a picture
This sounds absolutely amazing from start to finish! We don't blame you for not having pictures :)
We slow smoke this treat and have never been disappointed. The flavor is outstanding and the meat falls off the bone. We typically use the leftovers for carnitas; and get get over how great they are!
After slow cooking it on my grill for 10 hours the meat was moist and delicious. Prior to cooking it was marinated for a good 36 hours.
We made this for a gathering of family and friends, and it was a big hit with everybody in the group.
I dry brined the meat with a salt rub for 2 days and smoked this picnic for 14 hours. It was finished with a rest in a cooler for six hours.
The texture of the different muscles along with the juiciness provided by the flavorful fat made this a treat for everyone.
We will definitely be making another one of these soon.
That looks amazing!! Thank you for sharing :)
