Pork Shoulder Picnic Roast Recipe Pulled Pork

Because picnic shoulder comes from the thinner area it is a bit better for cooking whole and slicing while pork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart.

Pork shoulder picnic roast recipe pulled pork. If using bone in leave the pork as is on the bone. Bake for 8 10 hours more or less depending on size or until internal temperature is about 190f. The rule of thumb is to give the shoulder 25 to 35 minutes per pound until the inner temperature of the roast reaches 170 f for sliced pork and 195 f for pulled pork.

Place into the oven and cook for 30 minutes. Preheat oven to 250 and rub salt and spices over the entire pork shoulder. Turn the oven down to 350 and continue to cook for 3 hours or until the internal temperature is at least 145 degrees.

If using a slow cooker cover and cook on high for 5 to 6 hours or low for 8 to 10 hours. If the selection at the butcher counter demands use picnic shoulder pork shoulder and pork butt interchangeably in most recipes. The best indication of well cooked pork is the inner temperature so a meat thermometer is a great tool to have at hand.

Rub the roast with your grated garlic and then generously apply the sea salt. Place onto a wire rack sitting over a baking sheet covered in foil. Trim off any large pieces of fat from the outside of the pork shoulder but leave small pieces and the interior fat.

Roast braise or smoke the shoulder until it is falling apart tender. How to store pork picnic roast. If using boneless pork cut the pork into several large fist sized pieces.