Pork Shoulder or Picnic Roast is cut from the upper portion of the pigs shoulder and one of my favorite parts of the pig! The flavor is mild and very tender with a good layer of fat that turns into crunchy pork goodness after a long day of slow cooking.
Enjoy this fall off the bone roast with baked or mashed potatoes and don't forget to make some pan gravy from the drippings.
A big roast like this never goes to waste in my kitchen. I'll make a delicious pork green chili with what's leftover. YUM!
Picnic Pork Roast
- 1-10 pound picnic pork roast
- ½ cup yellow mustard
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon Lawry's garlic salt
- ½ cup wine white or red
- ½ cup water
- 6 sprigs fresh thyme
- rinse pork with cold water and pat dry
- place in a large roasting pan
- make a paste with mustard, salt, pepper and garlic salt
- rub roast with paste, messaging the paste into the skin
- cover and cook at 350 degrees for 4 hours, reduce heat to 300 and cook additional 2-4 hours.
- Note: be sure to add more water if the bottom of the pan becomes dry
- The roast will done after about 5 hours but the continued cooking time only makes the roast more tender and reduces the fat to a crisp layer.