Recipe: Roast Picnic Shoulder
A good Frugal Yankee follows the grocery store circulars. Every couple of months Picnic Shoulder goes on sale. The picnic shoulder is an inexpensive alternative to ham. It comes from the lower part of the pig's shoulder. (see diagram)
Once cooked, the meat can be used in bunch of different recipes. It can really stretch the grocery budget dollar. Here is a basic recipe for the shoulder itself. This recipe was adapted from one found at Cooks.com
ROAST PICNIC PORK SHOULDER
Fresh Picnic Pork Shoulder (4 to 5 lbs.)
5 Large Garlic Cloves
Pre-heat the oven to 350 degrees.
Peel each garlic clove then slice them in half lengthwise.
Take a sharp knife, cut 10 slits into the meat deep deep to place garlic cloves.
Place the garlic in each slit. Press in firmly.
Sprinkle the meat with rosemary and then some pepper.
Rub the spices into the meat.
Sprinkle on a bit more.
Place meat on small metal rack on bottom of roasting pan.
Do not cover or add water to pan.
Dry roasting will create it crusty on the outside, juicy on the inside.
Bake until your meat thermometer reads done for pork.