Easy Pork Picnic Shoulder Roast Recipe - Delishably - Food and Drink
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Easy Pork Picnic Shoulder Roast Recipe

One of Susan's passions is cooking and creating new recipes for family and friends.

Roasted Pork Picnic Shoulder

Roasted Pork Picnic Shoulder

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.

Cook Time

Prep timeCook timeReady inYields

20 min

3 hours 5 min

3 hours 25 min

5 to 6 servings

Ingredients

  • 1 (8 pound) pork picnic shoulder
  • 4 ribs celery
  • 3 large garlic cloves, grated
  • Sea salt
  • 3 to 4 cups water

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Cover the bottom of a roasting pan with heavy-duty aluminum foil.
  3. 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.
  4. With a very sharp knife, score the fat on top of the roast. Cut fairly deep but not all the way into the meat.
  5. 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.
  6. 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.
  7. 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.

Please Rate Accordingly

© 2020 Susan Zutautas

Comments

Susan Zutautas (author) from Ontario, Canada on March 28, 2020:

Hi Louise, Let me know what you think Thanks for stopping by.

Louise Powles from Norfolk, England on March 27, 2020:

That does look lovely. Thankyou for sharing this recipe, I shall definitely try this. =)

Susan Zutautas (author) from Ontario, Canada on February 27, 2020:

Bill, you know I would if I could :)

Bill Holland from Olympia, WA on February 27, 2020:

Sign me up! If you could deliver a couple pounds to Olympia it would be greatly appreciated. :)

Susan Zutautas (author) from Ontario, Canada on February 27, 2020:

You're more than welcome, Pamela!

Susan Zutautas (author) from Ontario, Canada on February 27, 2020:

WesmanTodd, thanks so much and so nice to see you!

Wesman Todd Shaw from Kaufman, Texas on February 26, 2020:

Shout out to my favorite Canadian cooking Lady! Yay Susan!

I think I only ever had ye olde split pea soup for the first time this year. I'd heard of the stuff, but never had it before.

It had great big honkin' hunks of roast pork in it, which pretty well sold me on the whole thing.

It's very hard to mess up a thing when pork roast is the main ingredient.

Pamela Oglesby from Sunny Florida on February 26, 2020:

This looks good and it is not too hard to make, which I really like. Thanks, Susan.