Posted: 07 Aug 2021 01:24 PM PDT Dry-seasoning a bone-in pork shoulder 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 n
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