Preheat the oven to 325 degrees Fahrenheit. This can take as little as 4 hours or as long as 6 depending on the size of the shoulder.
Set a roasting rack in a shallow roasting pan and place the pork shoulder on top.
Pork picnic shoulder in oven. Place back in the oven and reduce the heat to 325 F165 CGas 3. Rub all over the pork shoulder. Take it out of the oven and allow the meat to cool slightly before eating.
Do not cover meat or add water to pan. Roast for 4 hours. Remove the roast from your oven and let it rest for at least 15 minutes.
Remove the picnic ham from the packaging. Like pork butt picnic shoulder benefits from long and slow cooking. Mix garlic salt pepper thyme oregano and olive oil in a small bowl.
Keep it covered and moist while it cooks for the best results. Cook your fresh picnic shoulder for 20 minutes per pound or until the meat thermometer reads at least 160 degrees F. Place the pork in a large roasting pan and roast for 30 minutes.
This recipe starts the pork in a low oven for a leisurely eight-hour roast resulting in spoonably tender meat. Place a roasting rack in a heavy roaster or Dutch oven then coat the rack lightly with cooking oil. After 30 minutes carefully remove and cover the pan tightly with heavy-duty foil.
Place meat on rack. Preheat oven to 450 F Place pork shoulder on a rack in a roasting pan. Put the ham on the rack with the fat side facing up.
Pork shoulder also referred to as pork butt starts out as a hulking mass of tough meat wrapped in a thick skin. Picnic shoulder can also be cooked whole and then served sliced almost like ham. In addition to slicing it is great to cut up and use as stew meat and in chilis like Pork Green Chili and Red Chile Pork Stew.
Roast the pork shoulder at low temperature until it reaches an internal temperature of at least 195 F and a fork slides easily into the large muscles of the roast. Meat is dry roasted and will be crusty on the outside and juicy on the inside. Step 7 Cook the shoulder for 2 12 to three hours or until the meat has reached a tender consistency.
Then we finish the shoulder off in a ripping hot 500F oven to rapidly heat the skin until its shatteringly crisp.