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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 3/4 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.

Also called:

Other entries for: Pork Shoulder

Pork Blade Steak, Pork Butt, Pork Chine, Pork Cube Steak, Pork Picnic Shoulder, Pork Shoulder Roast, Pork Shoulder, Pork Stewing Meat, Smoked Cottage Roll, Sweet Pickled Cottage Roll

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak