Smoked Picnic Ham Pulled Pork
There’s a humble beauty to the picnic ham — a cut that rarely gets its moment in the spotlight, yet holds the very soul of Southern barbecue. When smoked low and slow, it transforms into tender, juicy perfection that shreds apart with the lightest pull. This version takes that old-school tradition and gives it a modern, flavor-forward twist. Instead of using a standard pork shoulder, we start with a whole picnic ham, bone-in, to capture the full depth of flavor and texture. The smoke clings to the meat’s natural richness, while Revolution Barbecue Kansas City BBQ Rub brings its balanced blend of sweet paprika, savory garlic, and deep caramelized spice to the surface.
Each bite tells a story — smoky, slightly tangy, and kissed with just enough sweetness from a Kansas City–style glaze made with pineapple preserves and rich barbecue sauce. It’s an experience that bridges old and new, where rustic simplicity meets refined backyard craft. Whether piled high on a sandwich or plated with creamy slaw and cornbread, this recipe celebrates what makes barbecue timeless: patience, smoke, and bold, unapologetic flavor.
