Glazed Smoked Pork Shoulder

smoked pork picnic shoulder
Diana Rattray
  • Total: 2 hrs 40 mins
  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
490 Calories
28g Fat
1g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 490
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 55%
Cholesterol 172mg 57%
Sodium 121mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Protein 54g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender, juicy smoked pork shoulder is flavored with a simple glaze made with apricot preserves. The roast is first boiled with seasonings and then it's glazed and baked to perfection. Serve the pork shoulder with potatoes or sweet potatoes along with your favorite vegetables.

Smoked pork shoulder (or Boston Butt) is also known as a "picnic ham." A real ham comes from the hind leg and thigh of the animal and a picnic ham comes from the shoulder. 

The pork can be used for sandwiches as well. Serve it sliced or shredded on buns with mustard barbecue sauce or plain yellow mustard.

Use leftovers in biscuits for breakfast or use diced leftover smoked pork in beans, greens, or a casserole. The meaty bones make a fabulous soup stock.


  • 1 boneless smoked pork shoulder or Boston butt, about 2 1/2 to 3 1/2 pounds
  • 4 black peppercorns
  • 2 whole cloves
  • 1 medium bay leaf
  • 1/2 cup apricot preserves or pineapple preserves

Steps to Make It

  1. Place the pork shoulder in a large Dutch oven or 6-quart stockpot; cover with water.

  2. Add peppercorns, cloves, and bay leaf to the pork and bring to a boil over high heat. Reduce heat and simmer for about 2 hours, or until the smoked pork is very tender. Remove from heat; allow the meat cool.

  3. Heat the oven to 375 F.

  4. Line a roasting pan or 9-by-13-by-2-inch baking pan with foil.

  5. Warm the apricot preserves in a saucepan over low heat or in the microwave just until softened.

  6. Place the cooled pork in the prepared roasting pan and brush it with the apricot preserves.  

  7. Bake the pork shoulder in the preheated oven for 30 to 40 minutes.