Easy Pork Picnic Shoulder Roast Recipe
Only Five Ingredients!
At the store this week, pork picnic shoulder roasts were on sale for only $1 per pound. Being the frugal shopper that I am, I purchased two eight-pound roasts for just $8 apiece. I knew that from each roast I could get three meals: a roasted dinner, pork and pea soup, and pork fried rice.
In this article, I will show you how to make a roasted dinner. The recipe calls for only five ingredients, and the meat comes out of the oven tender, moist, and absolutely delicious.
- 1 (8 pound) pork picnic shoulder
- 4 ribs celery
- 3 large garlic cloves, grated
- Sea salt
- 3 to 4 cups water
- Preheat your oven to 425 degrees Fahrenheit.
- Cover the bottom of a roasting pan with heavy-duty aluminum foil.
- Place 4 celery ribs in the bottom of the roasting pan and set aside. I like to use celery rather than a roasting rack. But if you prefer to omit the celery and use a rack, you may.
- With a very sharp knife, score the fat on top of the roast. Cut fairly deep but not all the way into the meat.
- Rub the roast with your grated garlic and then generously apply the sea salt. Put the roast on top of the celery and add 2 cups of the water into the bottom of the roasting pan.
- Place into the oven and cook for 30 minutes. Turn the oven down to 350 and continue to cook for 3 hours or until the internal temperature is at least 145 degrees. I like this type of pork cooked to 160 degrees. Check the roast every so often, and add another cup of water if needed.
- Remove from the oven and allow the roast to rest for 5 minutes. Place on a plate or cutting board and slice. Serve and enjoy.
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