Our recipe uses the latter to achieve a perfect, tender, and juicy meat with a crispy and crunchy crackling. Add to the slow cooker with 1 cup water or chicken stock. Turn the oven down to 350 and continue to cook for 3 hours or until the internal temperature is at least 145 degrees. There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. It requires proper cooking to make the meat tender and juicy, and is great for pulled pork. Can you overcook pork in Instant Pot? Completely wash and pat dry the pork. Unlike brisket, pulled pork can be made from any fatty pork roast or from a whole hog, but the best cut for pulled pork is the shoulder. This will allow the flavor of the seasonings to penetrate the meat fibers. Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. In addition to slicing, it is greatto cut up and use as stew meat and in chilis, like Pork Green Chiliand Red Chile Pork Stew. Cook pork shoulder on low for 6-8 hours or high for 4-5 hours. The National Pork Board recommends cooking the roast over medium-high heat in 1 tablespoon of vegetable oil until browned evenly on both sides. A side of pork is first broken down into primal cuts (picnic shoulder, Boston butt, loin, belly, ham). Pork Roast in the Oven. If you end up using a Boston Butt, you will have to keep an eye on it it will cook quicker and is usually a bit smaller in size. Then, add enough liquid to slightly cover the sides of the pork. Place back in the oven and reduce the heat to325 F/165 C/Gas 3. You definitely dont want to rush the cooking process. Remove the pork from the oven and cover with foil. Monitor the temperature of the pork through the thermometer probe. This results in incredibly tender and juicy pork once youre finished. Cut the meat into even-sized pieces so it will cook evenly. To prepare the pork picnic for the smoker, the first step is to remove it from the packaging and give it a good rinse in cold water. There are 2 parts of the pork shoulder the Picnic Roast (what were using) and Boston Butt (which comes from the upper part of the shoulder). Now, cut the pork picnic shoulder in half, then cut each half into four pieces. This will take about 2 and 1/2 to 3 . It's entirely up to you in which way you want to cut down your pork shoulder. Finally, place the pieces of pork in the slow cooker and set the slow cooker to low. Put the pork roast and the vegetables back in the oven and roast Cooking method. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. Each serving comes out to be 461 Calories, 36.7g Fats, 0.2g Net Carbs, and 30.3g Protein. Without proper cooking, it can be tough, but the right cooking method will bring out its fabulous flavor in the most tender of ways. window.mc4wp.listeners.push({ servings of Crispy Skin Pork Shoulder. It's an affordable piece of meat that's going to feed a lot of people. This cut of meat is generally a little bit tougher than a Boston Butt, though ends up with a great final texture and more flavor. One can be substituted for the other in recipes without worry. This "relaxes" the meat, making it juicier and more flavorful. That's really all there is to trimming a pork butt. Space the slits about 1/2 inch apart. for 15 minutes before pulling it out of the oven. From the shoulder come the picnic shoulder and the Boston butt, two different cuts that are often confused. To make the meat more flavorful, add salt, peppercorns, garlic, ginger, rosemary or other herbs and spices. These add flavor to the meat and sauce. I like this type of pork cooked to 160 degrees. Let pork rest for 15-20 minutes before cutting and serving. The picnic shoulder is a muscular piece of meat with a lot of flavor. 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. Removing the fat cap will allow the smoke and rub to penetrate the meat and create more surface area for the bark to form. Brown the pork shoulder on all sides then transfer to a slow cooker. Then turned down to low until we were ready to eat. You essentially want the internal temperature to be about 190F. STEP 3. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. } Don't forget to add a label mentioning the freezing date. I prefer to leave it around 12 hours in brine, usually overnight and then remove it on the next morning, ready for smoking. The Weekly Pork Price Summary highlights USDA prices for pork sub-primals, including butt, loin, ham, picnic, belly, trim, and spareribs. Pork butt is also know by the following names, or some combination thereof: Boston shoulder roast; Boston roast; Boston butt; Shoulder butt 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. Try to inject the liquid evenly through the entire picnic. Place the vegetables around the meat and pour the two beers over them and the meat. 4. This similarity can be explained because pork butt and pork picnic are both pork cuts from the shoulder of the pig despite the fact that Boston butt contains more fat and picnic has more muscles. Pour over the shoulder, returning to a simmer. Use Figure 1 as a guide to help you make these cuts. forms : { Remove from the slow cooker and let rest for 10-15 minutes . A picnic roast should always be cooked with moist heat methods like braising or stewing . With a very sharp knife or razor, score through skin and fat, but not into the meat. For example, to maximize tenderness, cut it in half so it forms two large, square chunks. meat, and there are fatty deposits here and there. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Smoked Pork Butt With Potatoes and Cabbage, Pork Picnic Shoulder With Vegetables Recipe, Crock Pot Pork Shoulder for Pulled-Pork Sandwiches, Cuts of Pork: a Pig Diagram and Pork Chart. Bake for 8-10 hours (more or less depending on size) or until internal temperature is about 190F. } Starting skin side down, pat the salt rub all over the pork to completely cover it. It's a real simple piece. Remove the foil and pour off all but a few tablespoons of the fat that has collected in the pan. Because picnic shoulder comes from the thinner area, it is a bit better for cooking whole and slicing, whilepork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart. So what's the difference between picnic shoulder and pork shoulder? on: function (event, callback) { 6. Cook for about four hours or until the internal temperature reaches 185F. 5. Use about one ounce of the juice for each pound. Before smoking pork shoulder, you should completely remove the fat cap or trim it down to no more than a quarter of an inch in thickness. Depending on the region, there is also a "Boston butt" or a "picnic ham." Think onion, celery, carrots, parsnips or garlic. The cut of meat for pulled pork is usually a pork shoulder. More Information:Flaming Coals Cyprus Spit: https://www.bbqspitrotisseries.com.au.Find us on:Facebook: https://www.facebook.com/bbqspitrotis.Google+: htt. Heat the oven to 425F. Yields 20 servings (6 oz.) The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. . It will also develop a crisper bark if there are fewer fatty bits in the way. The pork shoulder is typically cut into two parts, the Boston butt and the picnic roast. This is part of the reason that the cut is usually very inexpensive. Use your fork to hold the roast steady. 3. Remove from the oven and allow the roast to rest for 5 minutes. The following steps will help you carve the perfect roasted pork shoulder for a beautiful presentation and slices of the same thickness. Then, place the roast in the pan and cook in the oven at 325 degrees Fahrenheit until the internal temperature is 165 degrees Fahrenheit. Rub a generous amount of kosher salt and freshly ground black pepperover the pork, rubbing it into the slits. Picnic roast is a less-expensive cut that comes from the side or rear of the pig. In addition to the pig butt, the pork shoulder also known as the pork picnic shoulder is located just below the animal's rib cage. Cook until fork tender (about 45 minutes). Previous Post. And lastly, put it into the freezer. Another reason is that to become tender it has to be cooked for a long time. This act would help ensure the process is done quickly instead of cutting the meat haphazardly in search of the bone. Add the garlic, onion, carrot, celery, and bay leaves to the pan, lifting the roast slightly to position some of the vegetables under it. Pork butt is best for: pulled pork. Gently pull the meat apart, and cut around and down the lengths of bone. Get it? Mix hot water and soy sauce. Rinsing will remove the excess brine from the surface. eHow may earn compensation through affiliate links in this story. For a smaller cut of meat you may just need to trim up the bone removing slices of meat wherever possible. ), Pork Picnic Shoulder With Vegetables Recipe, 5 Essential Things to Know About Roasting, Crock Pot Pork Shoulder for Pulled-Pork Sandwiches, Smoked Pork Butt With Potatoes and Cabbage. Preheat the oven to 325 degrees Fahrenheit. Serve it warm, at room temperature, or chilled and toted along on a picnic. It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. Put the pork in a clean roasting pan or on a rimmed baking sheet and roast uncovered until the skin is crisped and puffy, 10 to 15 minutes, rotating the pan every 3 to 5 minutes (cover any parts that are getting overly browned with foil). Place the picnic shoulder in a large covered pan and refrigerate it overnight. Because the leg muscles work a lot more than the back, the meat is a little tougher here than the butt, thus requiring a bit more time to coax out tenderness. Pulled pork is just plain delicious and if you think we have to slather or smoke this baby just to coax some flavor out of it you could never have been so wrong. pork shoulder, kosher salt, white wine, onions, fresh thyme leaves and 5 more Roast Pork Shoulder & Vegetables Food Hunter cloves, pork shoulder, chicken stock, virgin olive oil, medium carrots and 10 more Preheat the oven at 450 o F. Dry the roast by patting it. Because of its tough nature, the picnic shoulder needs a slow and gentle cook; some cooks choose the crock pot and some the oven. And if you baste it, you'll wash away more of the seasonings. Closer the lid and do not open the it. Your slices should be of even thickness and should still be attached to the bone. A good dry rub is just about required for seasoning the outside of the pork. Combine olive oil, minced garlic, salt and pepper. Allow the pork to rest for 15 total minutes. Primal pork carcass cut locations. Skin covers over half of the entire piece of servings of Crispy Skin Pork Shoulder. Cuts labeled "pork shoulder" or "picnic shoulder" are from the thinner, triangle-shaped end of the shoulder whereas the "butt" is from the thicker, more intensely marbled end of the shoulder. Firstly, if you have a whole uncooked pork shoulder, you need to cut it. Pork shoulder is one primal cut; the others are the loin, the belly, and the hind leg. } STEP 2. Mix together all of the spices in a bowl. Rub a generous amount of kosher salt and freshly ground black pepper over the pork, rubbing it into the slits. Then, cut off the top of the pork and place it in a slow cooker. This helps it cook evenly and keeps the meat tender. The Picnic Shoulder cut includes most of the hog's front leg quarter. Next, you've to put the wrapped meat in a vacuum-sealed bag. It takes probably about eight to ten hours on your smoker at about 225-250 degrees. 2. 4 Raise the oven heat to 400F. On keto, Im always looking for different ways to get fatty meats into my diet that will taste great and keep my wallet (and stomach) full. Preheat the smoker to 225 and place the meat on the smoker. They are theoretically the same, with slight variations in how they are cut in different parts of the country. Step 1: Prep the Ingredients. Place the meat on a rack in a roasting pan and cook for 20 minutes. of Crispy Skin Slow Roasted Pork Shoulder. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. To make matters more confusing, pork buttis another cut of pork. The answer provided provides an overview of the process, and includes pictures of the finished product. Place in a heavy-bottomed kettle and cover with cold water. Heat up a cast-iron skillet or a roasting pan in the oven. Simmer for one hour and drain. Pat the roast dry. Each serving comes out to be 461 Calories, 36.7g Fats, 0.2g Net Carbs, and 30.3g Protein. From the bottom of the hog butt to the top of the front leg hoof, this is a sub-primal cut. Pork shoulder is a type of roast that is cut from the front shoulder of the pig. Remove excess marinade from the pork. Place in broiler pan and broil about 15-20 minutes to remove excess fat. Many styles and regional variations exist in butchery and in the respective naming of cuts, so when in doubt, ask your local butcher for specifics and be clear about what you are looking for. Is pork picnic same as pork shoulder? Over the next few days Ill be posting some new recipes that Ive made using the pork shoulder keep an eye out! roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. Feel the meat to determine where the bone is located. Carefully make small cuts in the seam until the membrane pulls apart. Took about 14-15 hrs at 225. 8. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: 2. Season the pork shoulder with your favorite spices or rubs. Don't get too hung up on the confusing names of the meat. Cut or pull the pork into hunks and serve immediately. In colonial New England, butchers . }); Looking for the best dinner recipes? Time to fire up the smoker! Trim the meat. Pork Shoulder Picnic: The picnic shoulder is more economical but also contains more fat than the blade shoulder. 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. This could be a challenge if the pork is beginning to fall apart. You can either open the window or remove this fat previous to putting into the oven. Season the roast with salt and pepper. You can trim all of the skin off, or do like me and leave part of it on. The pork shoulder is typically cut into two parts, the Boston butt and the picnic roast.22 Oct 2019 Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. 2. Space the slits about 1/2 inch apart. In general, you smoke pork shoulder for 1 hour and 15 minutes per pound at 250 degrees F. So, you'd smoke an 8 lb pork shoulder for about 10 hours. It's called Picnic Shoulder because it comes from the shoulder of the pig (hog), which is technically the front legs of the pig . Boston Butt is generally a bit more expensive, but will usually have the bone removed for easier serving. Ham comes from the back legs. How to trim a pork shoulder for bbq cooking contests http://www.howtobbqright.com/ Preheat the oven to 500F. Cover the Dutch oven and transfer the whole pot to the oven. Save the drippings for making delicious gravy. Since there's a difference in pork butt vs pork shoulder, you'll want to know the best ways to use each one. Let it cool, which made it easier to separate from the bone and the larger spots of fat. Yesterday, I picked up this 8 pound roast for just under $16. Lay the meat on the cutting board with a side covered with skin lying flat on the board. Spread the rub on all sides and top of the pork. Unlike brisket, pulled pork can be made from any fatty pork roast or from a whole hog, but the best cut for pulled pork is the shoulder. You may be wondering what the heck youre going to do with 20 servings of pork. This large cut of meat can be difficult to carve. In order to get the most surface area, you can cut in horizontally, butterflying the pork shoulder almost into thick . Let this rest for 15 minutes. Rub the mixture all over the surface of the roast. Remove from the oven and let rest for a few minutes before serving. As you can see in the picture, a pork picnic shoulder carries some extra Make a second cut on an angle downward to form a wedge, then remove the wedge of meat and set aside onto the platter. 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. Starting skin side down, pat the salt rub all over the pork to completely cover it. After 30 minutes, carefully remove and cover the pan tightly with heavy-duty foil. Most all pork is now injected with a solution of salt and preservatives to extend the shelf life of the meat. Place on a plate or cutting board and slice. Reheated on the stove with a cup or so of apple juice and most of a beer (extra pale ale) and the lid on. Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Rinse the meat under cold running water and blot dry with paper towels. Keep it covered and moist while it cooks for the best results. Let it rest on a cutting board for 15 to 20 minutes loosely tented with foil. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. With this cookbook, youre never more than a few steps away from a down home dinner. With a very sharp knife or razor, score through skin and fat, but not into the meat. If the selection at the butcher counter demands, use picnic shoulder, pork shoulder, and pork butt interchangeably in most recipes. Picnic shoulder? I did 10 hours for my 8 lb. It is the upper front leg portion of the pig. Remember, cook time for meat is only a rough gauge. Cover and transfer to the oven. Put some into the slits too. Pour in the water and garlic. Pat the roast dry. (Any less and the pork will dry out; any more, and the fat will prevent the rub from seasoning the meat.) And that's where us smokers come in! Cutting the Carcass Into Primal Cuts. Double check on what type of pork shoulder you are actually getting. Picnic shoulder is the cut of pork that comes from the lower foreleg of the pig nearer the hock/trotter ( Arm shoulder ). if (!window.mc4wp) { Step 3. Take the roast out of the fridge a half-hour before cooking. Much of the flavor will be carried away as the melting fat and juices drip off. Smoker-Cooking.com Copyright 2005 - 2022 All Rights Reserved. For one thing, you'll be helping it to cook more evenly. Make one long horizontal cut alongside the bone but under your slices to cut them away from the bone and the rest of the roast. A slow roasted pork shoulder is one of the best tasting and most versatile cuts of meat. This is commonly called the "Boston Butt". There are two main reasons you should trim the fat cap off pork shoulder before smoking. Continue roasting for 1 1/2 to 2 hours longer until the meat is very tender and the skin is crispy. Check the roast every so often, and add another cup of water if needed. Take the pork out of the oven and let rest for 15-20 minutes before slicing/digging in. You can use whatever you'd like, really. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! Picnic shoulder can also be cooked whole and then served sliced, almost like ham. Moreover, the taste of these cuts will also be affected by the dish you are working on. Or carefully lift the roast out, add the vegetables to the pan, then return the roast to the pan. In the mean time, heat oven to 500F. Directions Rub pork roast with salt and pepper. Remove meat from oven and cover with foil. Slice until all the way to the end of the bone until you can slice no further. Once the pork has been dried and is coming to romm temperature (after a few hours), preheat your oven to 250F. Season with Kosher salt and a dry rub over the Ratings: 34 Calories: 228 per serving Stir the onions, flatten slightly into a bed, and place the pork roast on top, fat side up. 2. Push your fork deep into the roast to hold it steady, and continue making downward cuts on the same angle as your second cut. Answer. This will help the meat to brown and create a crispy crust on the outside. Try to take out as much air as possible from the bags before freezing them. 1 (6- to 8-pound) pork picnic shoulder (with skin). Those well-versed in the peculiar nature of the names of meat cuts will already know that pork butt is, in fact, from the shoulder, or front legs, of the pig. 7. Not to mention, its usually boneless which means it can dry out if youre not careful. Remove foil and roast pork again for 20 minutes total at 500F, rotating every 5 minutes. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks. Turn the bone over and repeat this process if possible. Unlike pork butt, this is a heavily utilized pig muscle, resulting in a tougher and denser cut of meat. Then wrap the piece of meat with aluminum foil or freezer paper. Yes, you got that right: the butt does not actually come from anywhere near the rear of the animal. Once the pork has been dried and is coming to romm temperature (after a few hours), preheat your oven to 250F. Place onto a wire rack sitting over a baking sheet covered in foil. (function() { braising. Pork shoulder normally takes up a whole afternoon of cooking, but I really dont like smelling the pork all day and getting hungry, so I opt to cook it overnight. Put one sliced onion in bottom of crockpot. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. It can be braised, smoked, roasted or cut up into stew. As an Amazon Associate I earn from qualifying purchases. Wash and dry the pork, then leave it out to come to room temperature for a few hours. Serve up for family and friends alike the pork should be completely tender, easily seperating from the roast by pulling the meat off with your fingers. Preheat the oven to 450 F/230 C/Gas Mark 8. Preheat oven to 500F. Note that the bone is not straight, but bent at an angle. High in fat and connective tissue, the shoulder is the most flavorful part of the hog. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. That's all there is to preparing a picnic shoulder for the smoker or barbecue grill. How long should you cook a pork shoulder in an instant pot? If there's a lot of excess fat on the surface, you can trim some of it off. Roast the pork shoulder in the middle of the oven for about 1 hour. With better marbling than picnic shoulder, pork butt yields the most tender and juicy results, which is why it's the go-to cut for competition barbecue pulled pork. Pork shoulder has more flavor and can be used for dishes like bacon wrapped dates or barbacoa. 1. The picnic is sometimes cut into an upper arm portion (the meatier portion, usually sold skinless) and the lower foreleg portion (containing more bone, skin, and connective tissue). Make each cut slow and sweeping - don't make tiny cuts as this will shred your meat. Score: 4.9/5 (58 votes) . Instead of getting those soft stringy almost mushy pieces of meat, well have meaty chunks of pork that we can literally pull apart with our fingers. Give it a rest: As with all grilled or roasted meats, you should let a cooked pork shoulder rest before chopping or serving it. Other Names For Pork Butt. tacos When to Use Pork Shoulder. The primal shoulder cut is divided into two sub-primal cutspicnic shoulder and pork butt, also known as Boston butt. For roasting purposes, choosing between the butt and picnic shoulder is essentially a choice between super succulent meat and crispy, crackling pork skin. Just before taking it out peel and dice all the vegetables in 1 inch or so cubes. The data provided shows last week's pork prices by primal compared to the previous week and to the same week a . It does take a little extra cooking time, and a little more patience but its so easy and way cheaper. Place the pork in a large roasting pan and roast for 30 minutes. I generally have a game plan of 9-10 hours that Ill be cooking it for, so I just keep that in mind for what time I should put it in the oven for when I get up in the morning. It is emailed weekly to subscribers, including retailer and foodservice procurement personnel. A cut of meat from the upper part of the pig's shoulder Pork picnic has more fat and connective tissue than pork shoulder. The meat from this cut is excellent for making juicy barbecued pulled pork. This makes a total of 20 (6 oz.) Use a good recipe that's light on the salt, especially if the pork has been enhanced with the salt and preservative solution. How To Cut Pork Shoulder In Half. stewing. Place the pork in a roasting pan or Dutch oven, add liquid if necessary, and cook until the pork is very tender. Like pork butt, picnic shoulder benefits from long andslow cooking. However, allow enough time for 12 hours, especially if you're smoking a tougher picnic shoulder instead of a pork butt. Rub kosher salt and ground black pepper all over the pork. Seasoning the pork picnic shoulder is the next step. The shoulder is one of the most flavorful and economical cuts. After 20 minutes, reduce the oven heat to 325F. Since the "shoulder" of a pig is a leg and pigs walk on all four legs, the picnic shoulder is a cut with muscles that get a lot of work. Simple additional ingredients allow the flavorful pork cut to shine yet add a fragrant profile. STEP 1. Step 1. Pork shoulder and pork picnic are the same thing. Get our free cookbook when you sign up for our newsletter. It has a large bone in the centre and is tougher because it does more work (walking). Get it free when you sign up for our newsletter. 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. Cut slits with a gap of inch. Read the label and you'll easily see whether or not it's been hit with the preservatives. Make sure the probe is not touching the bone. Once the bottom is done, flip and place on a wire rack thats sitting over a baking sheet covered in foil. The best indication of well-cooked pork is the inner temperature, so a meat thermometer is a great tool to have at hand. Prep the Pork Shoulder (12 to 24 hous in advance if possible) Trim the excess fat and score the fat cap in a crosshatch pattern. The next step is to trim off the skin and excess fat. Figure 1. window.mc4wp = { Cook for 2 to 4 hours, until fork tender. 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. The pork is roasted uncovered so that it gets a wonderful crusty brown exterior, while the inside becomes fall-apart tender. Marinate the pork steaks refrigerated for a few hours, then take them out and bring to room temperature. We will rotate the pork every 5 minutes to allow for even cooking of the skin (YAY CRACKLINS). The Spruce. Cook on low for eight hours. Using a very sharp carving knife and fork to hold the meat steady, make a single slice at one end of the pork roast, going all the way down to the bone. Pork butt and pork picnic have the same flavor. Slow smoked, barbecue pork typically uses meat from the shoulder area of the hog. } tacos. Use a good recipe that's light on the salt, especially if the pork has been enhanced with the salt and preservative solution. All that work of walking around gives the shoulder a lot of flavor; it also gives that . Lay one side of the carcass down on a clean surface so the skin side is down. Cook for 6 hours, or until meat is cooked, covered with a lid or aluminum foil. In a 5-quart roasting pan, place Smithfield Smoked Pork Shoulder Picnic. In short, not much. baggage with the meat. Since the "shoulder" of a pig is a leg and pigs walk on all four legs, the picnic shoulder is a cut with muscles that get a lot of work. Using a very sharp carving knife and fork to hold the meat steady, make a single slice at one end of the pork roast, going all the way down to the bone. Score the skin and fat except the meat with a sharp knife. An injectable mixture of apple or orange juice and seasonings works well for flavoring the meat internally. You can practically feed a whole party or gathering with just 1 roast and its perfect for cooking and freezing for future recipes. Or you can cut it lengthwise so you have long, thin, slabs. Above this (moving up the pig) is the "butt" portion of the shoulder. Insert the syringe needle fully, then press the plunger as you pull out the needle.
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