Easy Pork Picnic Shoulder Roast Recipe

Updated on February 29, 2020
Just Ask Susan profile image

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

Roasted Pork Picnic Shoulder
Roasted Pork Picnic Shoulder | Source

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 time: 20 min
Cook time: 3 hours 5 min
Ready in: 3 hours 25 min
Yields: 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.

Photo Tutorial

Click thumbnail to view full-size
Score the roastGrate the garlicRub the garlic over the roastApply the sea saltPlace the roast on top of the celery and add water to the panI like to cook the roast until the internal temperature has reached about 160 degreesLet the roast rest for 5 minutes before slicingSlice the roastI served the roast with mashed potatoes, steamed broccoli, and a side garden salad
Score the roast
Score the roast | Source
Grate the garlic
Grate the garlic | Source
Rub the garlic over the roast
Rub the garlic over the roast | Source
Apply the sea salt
Apply the sea salt | Source
Place the roast on top of the celery and add water to the pan
Place the roast on top of the celery and add water to the pan | Source
I like to cook the roast until the internal temperature has reached about 160 degrees
I like to cook the roast until the internal temperature has reached about 160 degrees | Source
Let the roast rest for 5 minutes before slicing
Let the roast rest for 5 minutes before slicing | Source
Slice the roast
Slice the roast | Source
I served the roast with mashed potatoes, steamed broccoli, and a side garden salad
I served the roast with mashed potatoes, steamed broccoli, and a side garden salad | Source

Please Rate Accordingly

5 stars from 2 ratings of Easy Pork Picnic Shoulder Roast Recipe

Questions & Answers

    © 2020 Susan Zutautas

    Comments

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      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        12 days ago from Ontario, Canada

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

      • Coffeequeeen profile image

        Louise Powles 

        13 days ago from Norfolk, England

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 weeks ago from Ontario, Canada

        Bill, you know I would if I could :)

      • billybuc profile image

        Bill Holland 

        6 weeks ago from Olympia, WA

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 weeks ago from Ontario, Canada

        You're more than welcome, Pamela!

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 weeks ago from Ontario, Canada

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

      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 

        6 weeks ago from Kaufman, Texas

        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.

      • Pamela99 profile image

        Pamela Oglesby 

        6 weeks ago from Sunny Florida

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

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