Roast Pork Picnic Shoulder

Dry Roasted

1/4 tsp {0.2 g}

kosher salt / pound -(1/2 t)-

1/4 tsp {0.7 g}

pepper/pound

Injection: Garlic 1/2 clove good garlic/ pound, mix in some salt from above, subsituting a slighltly lesser amount of table salt so it mixes with garlic be let rest overnight in fridge.

1.25-1.5 hours per pound at 250 F/121C Cook to 190F/87C-200F/93C for pull apart consistency.

20 minutes @ 500 for crackling

Note

7 lb {3178 g}

Picnic shoulder

11-13 hours @ 250F/121C + 1/2 hour sit time + 1/2 crackling time.

2 tsp {2.0 g}

kosher salt outside

3.5 tsp {10 g}

pepper

microplane 3 cloves good garlic mixed with 1 tsp table salt, add olive oil to thin out if necessary inject into meat. Let sit overnight in fridge.

Note

9 lb {4086 g}

cooks in 12 hours covered in foil. Add splash of stock.

Use parchment to isolate foil from meat.

Save liquid, separate out fat, to use for roast veggies. Use liquid to remoisten and season meat after being pulled.

Note

2017-04-03

At 250F/121C it takes about 20 Hours to cook a 10 lb picnic shoulder from frozen.

Run cold water to loosen plastic wrap.

0 g	Salt bottom of large hotel pan.

Place roast skin side up.

Cooked covered in a large hotel pan with PARCHMENT+FOIL. Skin will stick to foil.

Increased to 300F/148C for the last 2-3 hours to make sure we could eat it by dinner.

Pork was at 205F/96C when taken out.

Place large pork chunks into another large container.

Strain pork fat from liquid, add smoke if desired, season and pour back onto pork.

Season with salt and pepper to taste, and slowly shred meat with tongs by flipping.

Cut larger hunks with knife if shorter strands are desired.

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