Roasted Pork Shoulder Picnic Recipe

 

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Roasted Pork Shoulder Picnic Recipe

This roasted pork shoulder picnic is one big piece of meat! The high temperature for a short time helps crisp the fat for cracklins. Lowering the temperature for the remainder of the cooking time creates a tender, juicy meat that can be used for pulled pork sandwiches or Mexican carnitas. You'r going to love it!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings. 
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 8 people

Ingredients

  • 8-10 pound pork shoulder picnic
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 1 tablespoon dried oregano

Instructions

  • Heat the oven to 500 degrees F.Score the fat of the picnic with a sharp knife, making a diamond shape.
  • Rub the picnic with a spice rub, recipe below, making sure you get the rub thoroughly into all the nooks and crannies of the picnic.Add the picnic to a large roasting pan with a rack, skin side up.
  • Roast at 500 degrees F. for 20 minutes, then reduce heat to 300 degrees F and roast 30 minutes to the pound.
  • Roasting time for an 8 pound picnic should take about 4 1/2 hours or when a instant read thermometer indicates 165 degrees F.  Let rest for 30 minutes, then dig in!
  • Spice Rub Ingredients:In a bowl, mix together the spices listed above, until well blended.
    Sprinkle the spice rub all over the picnic and with your hands oiled with olive oil, rub the spice mix thoroughly into the picnic.

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