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Picnic Pork Roast

August 15, 2012 by athomewithrebecka Leave a Comment

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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

Rebecka Evans Owner, At Home with Rebecka
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Print Recipe
Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Course Entree
Cuisine American
Servings 6

Ingredients
  

  • Recipe
  • 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

Instructions
 

  • 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.
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

 

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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

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Rebecka Evans-Freelance Writer at FYI50+ Magazine

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