Picnic Shoulder on the Outlaw

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#PorkShoulder #PorkButt #SwineLifeBBQ

Nothing beats some good old fashion BBQ! This recipe is my favorite! You will be amazed the flavor you can get just from simple salt, vinegar, and a little hot sauce!

Connect with Swine Life BBQ:

[TMac]

Pork, salt, and hardwood smoke. Can’t go wrong! Thx Mark

[mikeje]

Man you are the real deal one of my new favorite channels

[ericousleyjr]

Excellent video Mark. That outlaw always does the job.

[richshackelford]

That could be on the menu this weekend. Thanks for sharing Mark

[VillanuevaMedia]

Been following your recipes for the past couple of weeks, and thought about doing some pulled pork, now you post this! Time to try this.

[steveguzman]

Man you just made me hungry. Thanks for sharing looks amazing.

[kuchss]

Man I can't wait to try this one mark. Looks so good. I never thought of white vinegar. I bet it's next level.

[jermed]

Lookin good! My bottle of Mississippi Grind was delivered today and I put it to use right away on a whole chicken, spatchcock style. That stuff is awesome!

[MichaelRei]

Oh man I can’t wait to make that and through it on some of my homemade sourdough bread!!

[bradcampbell]

Excellent looking cook. I learned the salt & vinegar technique after leaving from Houston to Atlanta (similar in Tx, but with tons of black pepper too). Also learned a mustard-based sauce (on the side) out east. Love it! Mighty Thanks

[robwaters]

That pork looks good and tasty. Please make more content with the pellet grill. That's all I use !!!!
Thanks

[brianschneider]

Imagine the timing, I just pulled one outta the freezer last night to thaw in the fridge for the wknd! 👊🏻🔥🇺🇸 I'm doin this 💯

[kelvinharris]

Nice! I know what I'm doing sat morning

[chbales]

That looks good I’m gonna have to try that next time I think about doing a butt roast!

[rileys]

Great video! I spy a Grilla Grills Primate - when are we going to see a griddle video of something amazing?

[justinengle]

Awesome as always! Do you ever cut away the vein or ventricles that are at the top part? ( not sure what they’re called) I see them on pork butts too….thanks for everything!

[thomasputt]

Great explanation. Thank you.
Now, if you let it rest for several hours normally, do you let it rest with butcher paper on or open to the air?
My fear is that if resting in paper, the skin will become soft and lose its crunchiness.

[andrewmdelgado]

took you long enough to drop a new video! the prime beef rub is killer!

[bradcampbell]

Hey, how about doing some smoked/grilled Turkey Tails? Awesome good, crispy on the outside, melt-in-the-mouth tender meat oysters inside.

[saffloweroyl]

My subscription and donation are totally predicated by your channel name. Who can resist SWINE LIFE?