Bought a pig from the neighbors grandkids. A 4H project that didn’t make weight. I forget what breed it was.
This weekend took the picnic, with the front hock still attached, and removed the bone from the picnic end. Smoked the hock for about three hours at 200. Just wanted to get some smoke on it. I will be dropping that hock into a pot with navy beans, collard greens, onions, garlic, and seasonings.
After the hock was done I cranked up to 225 and put a Boston butt on for pulled pork sammiches.
The boneless picnic we braised as carnitas with oranges, limes, garlic and seasoning for tacos.
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