top of page

Roast Pork Picnic Shoulder

Roast Pork Picnic Shoulder aka as Pork Butt to our American friends (even though it is a shoulder cut) is perfect for roasting and even better for shredding and making fantastic sliders.  This is a very economical cut of meat and easily stretches into two+ meals.  If cooked properly the meat is tender and will shred with ease using two forks.  The cut can be roasted, grilled or cooked in a crock pot.  

Allow the cooked roast to cool for 10 minutes before cutting and shredding.  Put leftovers into a freezer bag to save for later.  Sliders!!

Roast Pork Picnic Shoulder

Ingredients

  • 9.5 Pound Pork Picnic Shoulder

  • 1 medium pineapple

  • 2 cups of shredded lettuce/baby spinach

  • 2 tablespoons of soy sauce

  • 2 tablespoons of apple cider vinegar

  • 2 tablespoons of lemon juice

  • 1 cup of brown sugar

  • 2 tablespoons of garlic powder

  • salt & pepper

Instructions 

  1. preheat oven to 300 degrees Fahrenheit (cook time at 350F is approx. 40 minutes per pound, meat thermometer should read 185 degrees F)

  2. place roast, fat side up, in a covered roasting pan

  3. mix together the rest of the ingredients in a bowl and refrigerate

  4. bake at 300 degrees Fahrenheit for 7 hours then pour on top of the roast all of the additional ingredients

  5. cover and bake for another hour then remove lid and cook for an additional 45-50 minutes, uncovered

  6. some people enjoy the top fat layer for dipping and will grill the top fat layer until it is very well done and crackling

  7. remove roast from the oven and let rest for 10-15 minutes before removing roast for roast cuts

  8. remove any bones and shred the remaining meat for refrigerating or freezing for sliders! (add barbecue sauce to the shredded meat before freezing to save a step on cooking your sliders)

  9.  serve the Roast Pork Picnic Shoulder cuts with mashed potatoes, corn on the cob and carrots

bottom of page