It's one of the cheapest cuts of meat you can find. I can pick up 7 pounds of pork shoulder (the term picnic means it has the bone in versus just a pork shoulder without the bone) for under $8.00. You cannot beat that price, especially for as many meals as you can get out of it.
I like to typically cook a pork shoulder very simply. Little salt, pepper, garlic powder, on a tray, slowly in the oven at 375 degrees until it's done. You know when it's done by the tenderness. The picnic cut tends to lend itself to larger tender whole pieces like what you see below. The bone out pork shoulder tends to be better for good old fashioned pulled pork.
I cannot begin to tell you how many different recipes you can use this for. The possibilities are endless.
Below is what we had for dinner last night. I cut the pork in thick pieces and reheated in some chicken stock. They sit nestled on top of mashed Yukon Golds and chicken broth braised cabbage. The whole thing is ladled with brown gravy. Rich in taste and flavor, it was an elegant dinner.
Next time you think roasts, think pork picnic shoulder.
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