Roast Pork Shoulder
Submitted by jchurch
A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.
YIELD
12 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsThere’s real wisdom in this old-school approach: roast one good-sized pork shoulder and let it carry you through several meals.
A picnic shoulder is an inexpensive, well-marbled cut that rewards slow, gentle roasting. Set it on a rack so the heat circulates, and let it go low and slow until the meat is tender and the juices run clear, the surest sign it’s done if you don’t have a thermometer handy.
The genius is in the planning. Once it’s roasted and rested, you break it down: dice the smaller bits for a pork and cabbage soup, slice the rest, and set some aside for sandwiches and the remainder for a plate of roast pork with gravy.
It’s the kind of efficient cooking that turns one afternoon in the kitchen into a week of easy dinners, with almost no hands-on work.
Pro Tips
- For sliceable roast pork, pull it around 160°F (71°C) internal; for fall-apart pulled pork, take it much higher, closer to 195°F (90°C).
- Rest the roast 15 to 20 minutes before carving so the juices redistribute and the meat stays moist.
- Save the rendered drippings; skimmed of fat, they make the base for a quick pan gravy.
Variations
- Rub the shoulder with garlic, salt, and herbs or a spice blend before roasting for more flavor.
- Turn up the heat at the very end to crisp the rind into crackling.
- Shred the meat instead of slicing and toss with barbecue sauce for pulled pork sandwiches.
Ingredients
Directions
Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
Roast, uncovered, at 325℉ (160℃) (slow oven) until done, about 2½ hours.
To test for doneness, make a small cut next to bone into thicker part of meat.
Juices will be clear when meat is done.
Remove fat from drippings.
Separate meat from rind, fat, and bone. Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.
Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy.
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