WebThis pork shoulder recipe is Whole30, Paleo, Keto, low-carb, dairy-free, sugar-free. I came across a pork picnic shoulder (bone in) for a really great price and …
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WebPour the chicken broth mixture into the Crock Pot. Arrange the rosemary sprigs on the sides. Cook pork tenderloin in the Crock Pot on Low for 2 1/2-3 hours, or …
WebAdd the pork shoulder to a large slow cooker. In a small bowl, stir together the parsley, cumin, garlic powder, onion powder, salt, and paprika. Rub mixture into the pork being sure to coat all sides. Pour the …
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What Is a Pork Picnic Roast? Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. Since the "shoulder" of a pig is a leg and pigs walk on all four legs, the picnic shoulder is a cut with muscles that get a lot of work.
Add water to cover 1/3 of the meat. Add bay leaf, peppercorns, and thyme. Place the baking dish in the oven for 7–8 hours, covered with aluminum foil. If you're using a slow cooker, do the same thing in step 2 but only add 1 cup of water.
Put the roast on top of the celery and add 2 cups of the water into the bottom of the roasting pan. 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.
Ingredients 1 (6- to 8-pound) pork picnic shoulder (with skin) Kosher salt Freshly ground black pepper 4 cloves garlic (halved) 1 medium onion (cut in chunks) 1 large carrot (sliced) 2 ribs celery (sliced) 3 to 4 bay leaves