|Nutritional Guidelines (per serving)|
|Servings: 1 Pork Shoulder (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||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.|
The picnic comes from the lower part of the shoulder and includes part of the arm bone, where the butt is the upper portion of the shoulder. The picnic shoulder includes the skin (crackling), which is delicious when cooked until crispy.
- 1 (6- to 8-pound) pork picnic shoulder (with skin)
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic (halved)
- 1 medium onion (cut in chunks)
- 1 large carrot (sliced)
- 2 ribs celery (sliced)
- 3 to 4 bay leaves
Gather the ingredients.
Heat the oven to 450 F/230 C/Gas 8.
Pat the roast dry. With a very sharp knife or razor, score the skin, through skin and fat, but not into the meat. Space the slits about 1/2-inch apart.
Rub a generous amount of kosher salt and freshly ground black pepper over the pork, rubbing it into the slits.
Place the pork in a large roasting pan and roast for 30 minutes.
Cover the pan tightly with heavy-duty foil, reduce the heat to 325 F/165 C/Gas 3. Return the roast to the oven and roast for 4 hours.
Remove the foil and pour off all but a few tablespoons of the fat. Add the garlic, onion, carrot, celery and bay leaves to the pan, lifting the roast slightly to position some of the vegetables under it. Or, carefully lift the roast out, add the vegetables to the pan, then return the roast to the pan. This could be a challenge if the pork is beginning to fall apart.
Return to the oven and continue roasting for 1 1/2 to 2 hours longer, until the meat is very tender and the skin is crispy.
Serve the pork with potatoes and vegetables as a main dish or use it for sandwiches.