Some cosmetic changes in preparation for larger site changes in the works.
Roast it whole, high heat (450º) for half an hour then. . .
Joined: Dec 31, 2005
Posted to Thread #29519 at 4:22 pm on Mar 29, 2017
turn the heat down TO 350º and cook until meat reaches 160º. Let rest a while before lifting off the skin. I usually use a pair of meat scissors to cut through the skin at the narrow part of the roast, them lift off with a knife to loosen the skin. Slice as much as you want and eat with, my faves, mashed potatoes and gravy from the drippings.
You have lots left over? Put it in the fridge and then early the next morning put it in the crockpot, with some gravy; you may need to cut the small bone off of the elbow (narrow) end to get it to fit. The roast can be also boned out and then everything (including the bones if they fit) added to the crockpot. Add a little water to get the gravy liquid and cook on high for an hour then lower to low. In 6-7 hours or so, the meat should be falling off the bone. You can eat this in burritos, use a little in fried rice or egg foo young, put it in quesadillas, pile it on rolls, douse with bbq sauce for hot sandwiches . . .
And remember slices of the meat cold make a nice sandwich on a good bread, with lettuce, tomatoes, your choice of dressings.
You can use the gravy-juice from this to heat up and cook some potatoes, celery, onions and what have you for a stew adding the meat in chunks last, after all the veggies are done. Use some of the meat chunked up and some of the gravy as a chile con carne, with or without beans, tastes great. Shred some of the meat, moisten with a little gravy and use in tacos with all of the trimmings.
If I don't want leftovers, I just invite my family over and * BOINK *, no leftovers. . .
And, upon reading my post--do I have a craving. Local Store has pork picnic roast on sale for $.79/lb. MethinKs I will be cooking pork roast this Saturday or Sunday.
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 29519. what to do with pork "picnic" shoulder roast? - pmassell_93 - 2:39pm on 03/28/17 (18)
- I have never cooked one but I did look up to see exactly what it was and this site [LINK] - KarenNoCA - 3:08pm on 03/28/17
- It's just part of the shoulder and good for anything a shoulder is--like pulled pork - Charley - 3:15pm on 03/28/17
- yes those are the issues I faced - pmassell_93 - 3:46pm on 03/28/17
- You can do stuff in a regular roasting pan with no problem. - Charley - 4:42pm on 03/28/17
- OH, wait. You have the real hog skin on that picnic. Cut through it somewhere and lift it - Charley - 5:17pm on 03/28/17
- Bavarian Roasted Pork [LINK] - Richard in Cincy - 4:17pm on 03/28/17
- I like that you cook the skin a bit before scoring it. I will try this thanks. [NT] - pmassell_93 - 4:42pm on 03/28/17
- Sauerbraten [NT] [LINK] - Richard in Cincy - 4:17pm on 03/28/17
- Go to Cuba....Cuban Pork Roast, Fried Plaintains, Black Beans and rice. [NT] [LINK] - orchid - 5:06pm on 03/28/17
- I'd love to. One of my goals. [NT] - pmassell_93 - 7:49pm on 03/28/17
- This was marvelous: Debbie in GA's Twelve-hour Pork Shoulder Roast [LINK] - MarilynFL - 2:15pm on 03/29/17
- nice - on my list now. Thank you Marilyn [NT] - pmassell_93 - 5:09pm on 03/29/17
- Roast it whole, high heat (450º) for half an hour then. . . - mistral - 4:22pm on 03/29/17
- SO next time I'm gonna slow roast but yesterday on instict and with a bit of help here - pmassell_93 - 5:07pm on 03/29/17
- I should add one note on what I did yesterday. This is something that I also do when roasting turke - pmassell_93 - 5:16pm on 03/29/17
- You said the answer - Charley - 6:19pm on 03/29/17
- Maybe you get different pork than we get out here . . . - mistral - 8:06pm on 04/01/17
- Sorry, this should read: "turn the heat down to 350º and cook until 160º . . . " - mistral - 7:56pm on 04/01/17