Pork Shoulder Picnic Roast

1. 1

   Mix all the sesonings together.

2. 2

   With a sharp small knife make holes all over the pork shoulder picnic roast.

3. 3

   Make sure you cut holes over the fat and underneath as well.

4. 4

   Holes should be big enough to insert seasoning with your fingers.

5. 5

   Add the seasoning all over the picnic roast, also inside the holes cut in step 2.

6. 6

   Add the garlic and red pimientos inside holes cut unto the picnic roast.

7. 7

   After all the ingredients are added on to the picnic roast spread virgin olive oil on the fat so it'll crisp while cooking.

8. 8

   You can add a pinch of ground black pepper on the fat after adding the olive oil.

9. 9

   Preheat oven to 400 for about 30 minutes.

10. 10

    Let picnic roast cook at that temperature for 1 hour and then lower temperature to 300 and let cook for 3 hours.

11. 11

    You can up the temperature to 400 on the last hour if you would like the fat to crisp a bit more.

12. 12

    When picnic roast is fully cooked the meat should fall off quite easily from the bone.

13. 13

    Let stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.