This simple recipe is used as a basis for many pork recipes such as Pulled BBQ Pork or Roast Pork with Gravy. Simple and wonderful.

Roast Pork Shoulder
Recipe type: Pork
Serves: 2
  • 2 1/2 pounds fresh picnic shoulder (with bone)
  1. Provides cooked pork for 3 meals
  2. 1. Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
  3. Roast, uncovered, at 325 degrees F (slow oven) until done, about 2-1/2 to 3 hours. To test for doneness, make a small cut next to bone into thicker part of meat.
  4. Juices will be clear when meat is done. Meat thermometer, if used, should read 170 degrees F.
  5. Remove fat from drippings. Defatted drippings will measure about 2 tablespoons; save half for Roast Pork with Gravy and half for Pork and Cabbage soup.
  6. Separate meat from rind, fat, and bone. Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup. Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy.
  7. Cooked pork will keep 3 to 4 days in the refrigerator.
* Thrifty Meals for Two: Making Food Dollars Count

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