Posted: 07 Aug 2021 01:24 PM PDT
There's a certain way of seasoning a pork shoulder that truly makes a big difference in the flavor outcome of a bone-in pork shoulder once it is cooked. And today, I will be sharing how I do a dry rub, to season a bone-in pork shoulder picnic roast. Since pork shoulder already has a large amount of fat, and thick white skin, it doesn't require a long time to brine. Nor does it require a lot of salt.
What is a bone-in pork shoulder picnic roast?
First, I would like to explain that a bone-in pork shoulder (picnic roast) is not a ham. Ham is carved from the hind legs of the hog whereas the pork shoulder is cut from the front legs of the hogs. Hams are much bigger than pork shoulders, and they take a lot longer to cure. Hence, the reason why hams are a lot more expensive. The price of a bone-in pork shoulder (picnic roast) is relatively an inexpensive cut of meat.
A shoulder picnic roast is another name for the shoulder cut that has the shank still connected. When seasoned and cooked properly, a bone-in shoulder picnic roast will be packed with delicious flavor. It's great for pulled pork because it has a great pork texture, and it's soft and stringy.
A picnic shoulder can be smoked, slow-roasted in the oven, slow-cooked in a crockpot, it can be made into pulled pork sandwiches, etc.
Ingredients for the seasoning
1 teaspoon of paprika
1 tablespoon of rosemary
2 teaspoons of garlic powder
1 teaspoon of onion powder
Ā½ teaspoon of dried thyme
Ā¼ teaspoon of fresh cracked ground black pepper
1 teaspoon of seasoning salt
Instructions:
First, cut some of the fat off of the pork shoulder, but be careful not to trim off too much. The fat will render down in the lean meat. (This keeps the pork shoulder juicier.) Also, leave the thick skin on the pork shoulder. Why? The skin protects the meat from drying out and keeps it juicy.
Scoring a pork shoulder:
To score a pork shoulder, make long, slanted cuts across the top of the pork shoulder, then cut across those cuts to form a diamond pattern. The cuts should be roughly one inch apart and no more than ā inch deep.
Next, in a small bowl combine the dry spices. Using your clean hands begin rubbing the dry seasoning onto the pork. Massage the dry seasoning onto the meat well.
After the pork shoulder has been seasoned, place it in the refrigerator for at least two hours to marinate. Once the two hours have passed, cook it in any manner that you prefer.
Note:
Pork roasts should always be cooked for twenty-five minutes per pound at 350Ā°F.