Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork shoulder picnic roast. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pork Shoulder Picnic Roast is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Pork Shoulder Picnic Roast is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook pork shoulder picnic roast using 7 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Pork Shoulder Picnic Roast:
- Take 1 Pork Shoulder Picnic Roast
- Prepare 4 tbsp Goya Adobo
- Take 2 packages Goya Sazon
- Prepare 2 tbsp Ground Black Pepper
- Get 4 tbsp Garlic (diced)
- Make ready 4 tbsp Red Pimientos (diced)
- Take 1 Virgin Olive Oil
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Instructions to make Pork Shoulder Picnic Roast:
- Mix all the sesonings together.
- With a sharp small knife make holes all over the pork shoulder picnic roast. Make sure you cut holes over the fat and underneath as well. Holes should be big enough to insert seasoning with your fingers.
- Add the seasoning all over the picnic roast, also inside the holes cut in step 2.
- Add the garlic and red pimientos inside holes cut unto the picnic roast.
- After all the ingredients are added on to the picnic roast spread virgin olive oil on the fat so it'll crisp while cooking. You can add a pinch of ground black pepper on the fat after adding the olive oil.
- Preheat oven to 400° for about 30 minutes. Let picnic roast cook at that temperature for 1 hour and then lower temperature to 300° and let cook for 3 hours. You can up the temperature to 400° on the last hour if you would like the fat to crisp a bit more.
- When picnic roast is fully cooked the meat should fall off quite easily from the bone. Let stand for 10 minutes before serving.
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