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Maybe you get different pork than we get out here . . .
Joined: Dec 31, 2005
Posted to Thread #29519 at 12:06 am on Apr 2, 2017
I can truly say I have never eating a tough picnic roast (skin-on pork roast) in all the years I have been eating it with my family, and they are always cooked the way I mention above. About 1/2 hr high heat to crisp up the skin and then reduce heat to 350 to finish cooking. One more add on: you must let the roast sit for a while. Don't try to cut it immediately, it really needs to rest, but because of its good insulation (skin and fat) it stays hot as you finish up dinner.
My mom always cooked until it was done, didn't use a thermometer, but the roasts were always cooked, oh, 2-3 hours or so. I think she just cooked it by time, and so do I, but I like to use my gadgets. She even cooked them a time or two *frozen* to start! They were always good.
We have had some dryer roasts, but that is what gravy is for, right? :-)
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 - 6:39pm 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 - 7:08pm on 03/28/17
- It's just part of the shoulder and good for anything a shoulder is--like pulled pork - Charley - 7:15pm on 03/28/17
- yes those are the issues I faced - pmassell_93 - 7:46pm on 03/28/17
- You can do stuff in a regular roasting pan with no problem. - Charley - 8:42pm on 03/28/17
- OH, wait. You have the real hog skin on that picnic. Cut through it somewhere and lift it - Charley - 9:17pm on 03/28/17
- Bavarian Roasted Pork [LINK] - Richard in Cincy - 8:17pm on 03/28/17
- I like that you cook the skin a bit before scoring it. I will try this thanks. [NT] - pmassell_93 - 8:42pm on 03/28/17
- Sauerbraten [NT] [LINK] - Richard in Cincy - 8:17pm on 03/28/17
- Go to Cuba....Cuban Pork Roast, Fried Plaintains, Black Beans and rice. [NT] [LINK] - orchid - 9:06pm on 03/28/17
- I'd love to. One of my goals. [NT] - pmassell_93 - 11:49pm on 03/28/17
- This was marvelous: Debbie in GA's Twelve-hour Pork Shoulder Roast [LINK] - MarilynFL - 6:15pm on 03/29/17
- nice - on my list now. Thank you Marilyn [NT] - pmassell_93 - 9:09pm on 03/29/17
- Roast it whole, high heat (450º) for half an hour then. . . - mistral - 8:22pm 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 - 9:07pm 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 - 9:16pm on 03/29/17
- You said the answer - Charley - 10:19pm on 03/29/17
- Maybe you get different pork than we get out here . . . - mistral - 12:06am on 04/02/17
- Sorry, this should read: "turn the heat down to 350º and cook until 160º . . . " - mistral - 11:56pm on 04/01/17