|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 2mg||8%|
|*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.|
Picnic shoulder is a cut of pork that comes from the shoulder of the animal, a cut known to be a primal cut, alongside the loin, belly, and hind leg. From the shoulder come the picnic shoulder and the Boston butt, two different cuts that are often confused. The picnic shoulder is a muscular piece of meat with a lot of flavor. It requires proper cooking to make the meat tender and juicy, and is great for pulled pork. Picnic shoulder is basically the same cut as the part sold as pork shoulder, but some slight differences come from how the part is cut by different butchers.
Because of its tough nature, the picnic shoulder needs a slow and gentle cook; some cooks choose the crock pot and some the oven. Our recipe uses the latter to achieve a perfect, tender, and juicy meat with a crispy and crunchy crackling. Simple additional ingredients allow the flavorful pork cut to shine yet add a fragrant profile. Use the meat for stews, tacos, pulled pork sandwiches, mini quiches, empanadas, or as the centerpiece of a special meal, with sides of potatoes, vegetables, or casseroles.
Click Play to See This Slow Roasted Pork Picnic Shoulder Recipe Come Together
Gather the ingredients.
Preheat the oven to 450 F/230 C/Gas Mark 8.
Pat the roast dry. With a very sharp knife or razor, score 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.
After 30 minutes, carefully remove and cover the pan tightly with heavy-duty foil. Place back in the oven and reduce the heat to 325 F/165 C/Gas 3. Roast for 4 hours.
Remove the foil and pour off all but a few tablespoons of the fat that has collected in the pan. 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.
Recover with the foil and return to the oven. Continue roasting for 1 1/2 to 2 hours longer until the meat is very tender and the skin is crispy.
Remove from the oven and let rest for a few minutes before serving.
How Long Should I Cook Pork Shoulder?
How to Store Pork Picnic Roast
- If raw: Wrap well and keep in the fridge for up to three days; after that, it's best to either cook it or freeze it. The cut will keep in the freezer for up to six months.
- If cooked: Place all the leftover meat in an airtight container and keep in the fridge for up to three days; after that, it's best to freeze it in a zip-top bag for up to three months. Try to take out as much air as possible from the bags before freezing them.