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The primal shoulder, known as the picnic ham, is the lower portion of the hog's foreleg; it accounts for approximately 20% of the carcass weight. The shoulder contains the arm and shank bones and has a relatively high ratio of bone to lean meat. Because all pork comes from hogs slaughtered at a

Ingredients: Pork picnic shoulder roasts, Each,, Bone in, rind removed, Cloves garlic -- peeled, Cider vinegar, MOPPING SAUCE:, The 12 garlic cloves that, Cooked with the, Pork, Coarse (kosher) salt, Reserved pork-simmering, Liquid, Sugar, Cayenne, Freshly ground black pepper, Cider vinegar, MIXING

Gradually add coffee and water; stirring until blended. Simmer 6 minutes, or until gravy is thickened, stirring frequently. Add milk, salt and pepper; mix well.

Make crosswise slits, 1/2 inch apart, halfway through ham to where knife juice all over pork . Stick cloves all...minutes for slightly crisp skin.

Mix dry rub ingredients together, rub all over the pork, cover and refrigerate for at least 1 hour, or overnight. Preheat oven to 300*. Place pork in a roasting pan and roast for 6 hours or until instant read thermometer registers 170*. Just roast it until it falls apart. While the pork is roasting,

Place pork in large Dutch oven, cover with water; add pickling spices and onion powder. Bring to a boil; reduce heat to a simmer. Simmer, covered, 3 to 3 1/2 hours or until meat is very tender.
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How to Cook Pork Shoulder Picnic