Pork Picnic Shoulder is a fairly fatty cut from the part of the pig’s shoulder near where it starts to turn into the pig’s front leg. It is the lower portion of the shoulder cut (the upper portion is called the “Pork Butt.”)
It will contain bones from the shank, the arm and the blade bone. It has more bone than the Butt cut. The taste and texture are a bit closer to ham than meat from the Butt.
It is usually cut into picnic roasts. A Pork Picnic Shoulder roast will weigh 6 to 9 pounds (2 ¾ kg to 4 kg.) If the bones have been removed, it will be rolled up and tied with string.
Sometimes these are smoked.
It can be used for stewing, or you can bake it low and slow. If your Pork Picnic Shoulder comes with the skin on, leave it on during cooking. It needs to basting.
Cooking Tips
Good for pulled pork and low and slow barbeque or baking.
Language Notes
Pork Picnic Shoulder is an odd name. It is probably one of the last cuts of pork you’d take on a picnic.