I seem to remember somebody posting about a lovely slow-cooked pork
picnic roast they made awhile ago? I just got a small picnic roast at
Publix (on sale for just over a dollar a pound and the piece I bought
is three pounds) and I'm not sure how to cook it for the most
delicious results. Any pointers?

"Kajikit" > wrote in message
...
>I seem to remember somebody posting about a lovely slow-cooked pork
> picnic roast they made awhile ago? I just got a small picnic roast at
> Publix (on sale for just over a dollar a pound and the piece I bought
> is three pounds) and I'm not sure how to cook it for the most
> delicious results. Any pointers?

Pulled pork

Put 2 tablespoons your handy BBQ sauce or an equal amount of yellow mustard
in the bottom of a slow cooker. Add the Picnic - nothing else. Turn to
high - come back later and shred. Serve on buns.

Dimitri

"Kajikit" > wrote in message
...
>I seem to remember somebody posting about a lovely slow-cooked pork
> picnic roast they made awhile ago? I just got a small picnic roast at
> Publix (on sale for just over a dollar a pound and the piece I bought
> is three pounds) and I'm not sure how to cook it for the most
> delicious results. Any pointers?

Slow roast it at 250 to 300 for a few hour.

or

Brown it on all sides in a Dutch oven, add some chicken or beef stock and
then roast it for a few hours at 300 to 350. It will be very tender once
cooked for a while to break down the collagen.

"Kajikit" wrote

>I seem to remember somebody posting about a lovely slow-cooked pork
> picnic roast they made awhile ago? I just got a small picnic roast at
> Publix (on sale for just over a dollar a pound and the piece I bought
> is three pounds) and I'm not sure how to cook it for the most
> delicious results. Any pointers?

Many of us possibly posted that. I use a crockpot and just dry spices at
the start and a little vinegar to tenderize it. 1/4 cup total liquids added
at th start no matter what they are, just add as needed and stop at 1/4 cup.

Place in crockpot on low and cook about 8 hours turning it as you think if
it. Then, drain, shred, and add the BBQ sauce etc as you like.

On Sat, 4 Apr 2009 15:30:01 -0400, "cshenk" > wrote:

>"Kajikit" wrote
>
>>I seem to remember somebody posting about a lovely slow-cooked pork
>> picnic roast they made awhile ago? I just got a small picnic roast at
>> Publix (on sale for just over a dollar a pound and the piece I bought
>> is three pounds) and I'm not sure how to cook it for the most
>> delicious results. Any pointers?
>
>Many of us possibly posted that. I use a crockpot and just dry spices at
>the start and a little vinegar to tenderize it. 1/4 cup total liquids added
>at th start no matter what they are, just add as needed and stop at 1/4 cup.
>
>Place in crockpot on low and cook about 8 hours turning it as you think if
>it. Then, drain, shred, and add the BBQ sauce etc as you like.
>
Can that be translated to cook it in a regular saucepan or in the
oven? I'm probably one of the few people who doesn't have a
slow-cooker!

On Sat, 4 Apr 2009 15:22:11 -0400, "Ed Pawlowski" >
wrote:

>
>"Kajikit" > wrote in message
.. .
>>I seem to remember somebody posting about a lovely slow-cooked pork
>> picnic roast they made awhile ago? I just got a small picnic roast at
>> Publix (on sale for just over a dollar a pound and the piece I bought
>> is three pounds) and I'm not sure how to cook it for the most
>> delicious results. Any pointers?
>
>Slow roast it at 250 to 300 for a few hour.
>
>or
>
>Brown it on all sides in a Dutch oven, add some chicken or beef stock and
>then roast it for a few hours at 300 to 350. It will be very tender once
>cooked for a while to break down the collagen.
>
Thanks Ed!

"Kajikit" wrote
> "cshenk" wrote:

>>> Publix (on sale for just over a dollar a pound and the piece I bought
>>> is three pounds) and I'm not sure how to cook it for the most
>>> delicious results. Any pointers?
>>
>>Many of us possibly posted that. I use a crockpot and just dry spices at
>>the start and a little vinegar to tenderize it. 1/4 cup total liquids
>>added
>>at th start no matter what they are, just add as needed and stop at 1/4
>>cup.
>>
>>Place in crockpot on low and cook about 8 hours turning it as you think if
>>it. Then, drain, shred, and add the BBQ sauce etc as you like.
>>
> Can that be translated to cook it in a regular saucepan or in the
> oven? I'm probably one of the few people who doesn't have a
> slow-cooker!

LOL! Yes, but will cost you at least 5$ in electric. (the crockpot will set
you back 20$ or less and cost at most 20cents to cook this dish).

Oven method, as water will evaporate, use 1/2 to 1 cup liquid and bake the
cut at 225 degrees for (I forget, I think it was about 1.5 hours per lb?).
Higher temp cooking will make it tough as shoe leather. 6 hour cook time
estimated. (you save a whopping 2 hours on the crockpot and spend 5$ or so
vs 20 cents).

I know a sauce pan method too but it's asian, not southern. 2 CUPS soy
sauce, 1/2 CUP worstershire, 2 cups water for 'loo' sauce. Boil it in that
then save the sauce and defat to use for a second meat. Takes about 2 hours
on simmer. Not as good but works.

On Apr 4, 2:01*pm, Kajikit > wrote:
> I seem to remember somebody posting about a lovely slow-cooked pork
> picnic roast they made awhile ago? I just got a small picnic roast at
> Publix (on sale for just over a dollar a pound and the piece I bought
> is three pounds) and I'm not sure how to cook it for the most
> delicious results. Any pointers?

A "picnic" is a cut that needs to be gnawed at, doggy-style. Sure,
you cut off what you can, but ultimately, to get at a lot of the meat,
it's fingers and teeth. That's why it's so cheap.

--Bryan

On Sat, 4 Apr 2009 16:14:56 -0400, "cshenk" > wrote:

>"Kajikit" wrote
>> "cshenk" wrote:
>
>>>> Publix (on sale for just over a dollar a pound and the piece I bought
>>>> is three pounds) and I'm not sure how to cook it for the most
>>>> delicious results. Any pointers?
>>>
>>>Many of us possibly posted that. I use a crockpot and just dry spices at
>>>the start and a little vinegar to tenderize it. 1/4 cup total liquids
>>>added
>>>at th start no matter what they are, just add as needed and stop at 1/4
>>>cup.
>>>
>>>Place in crockpot on low and cook about 8 hours turning it as you think if
>>>it. Then, drain, shred, and add the BBQ sauce etc as you like.
>>>
>> Can that be translated to cook it in a regular saucepan or in the
>> oven? I'm probably one of the few people who doesn't have a
>> slow-cooker!
>
>LOL! Yes, but will cost you at least 5$ in electric. (the crockpot will set
>you back 20$ or less and cost at most 20cents to cook this dish).
>
>Oven method, as water will evaporate, use 1/2 to 1 cup liquid and bake the
>cut at 225 degrees for (I forget, I think it was about 1.5 hours per lb?).
>Higher temp cooking will make it tough as shoe leather. 6 hour cook time
>estimated. (you save a whopping 2 hours on the crockpot and spend 5$ or so
>vs 20 cents).
>
>I know a sauce pan method too but it's asian, not southern. 2 CUPS soy
>sauce, 1/2 CUP worstershire, 2 cups water for 'loo' sauce. Boil it in that
>then save the sauce and defat to use for a second meat. Takes about 2 hours
>on simmer. Not as good but works.
>
I don't think DH would take it too kindly if I told him I had to go
out and buy a crockpot tomorrow just so I could cook the cheap pork I
bought today! Actually I'd love to have a crockpot, but funds and
kitchen space are both very tight...

Kajikit wrote:

> I seem to remember somebody posting about a lovely slow-cooked pork
> picnic roast they made awhile ago? I just got a small picnic roast at
> Publix (on sale for just over a dollar a pound and the piece I bought
> is three pounds) and I'm not sure how to cook it for the most
> delicious results. Any pointers?

I posted about this, Tyler Florence's Pulled Pork Barbecue. Don't
anyone go postal on me about using the B word.

http://www.foodnetwork.com/recipes/t...ipe/index.html

or

http://preview.tinyurl.com/cfte92

As it happens, I have pork shoulder on my shopping list at 89 cents/lb!
So you know I'm making this, and the cole slaw. This week.

nancy

On Apr 4, 5:01*pm, Christine Dabney > wrote:
> On Sat, 4 Apr 2009 14:33:07 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >On Apr 4, 2:01*pm, Kajikit > wrote:
> >> I seem to remember somebody posting about a lovely slow-cooked pork
> >> picnic roast they made awhile ago? I just got a small picnic roast at
> >> Publix (on sale for just over a dollar a pound and the piece I bought
> >> is three pounds) and I'm not sure how to cook it for the most
> >> delicious results. Any pointers?
>
> >A "picnic" is a cut that needs to be gnawed at, doggy-style. *Sure,
> >you cut off what you can, but ultimately, to get at a lot of the meat,
> >it's fingers and teeth. *That's why it's so cheap.
>
> >--Bryan
>
> Not necessarily.
>
> I use it to fix mock porchetta. *
>
> Here is the recipe I use...it's from Zuni Cafe.http://labellecuisine.com/archives/p...a%20(Zuni%20Ca...


Still, how do you get to all the meat?
>
> Christine
>
--Bryan

In article >,
Kajikit > wrote:

> On Sat, 4 Apr 2009 15:30:01 -0400, "cshenk" > wrote:
>
> >"Kajikit" wrote
> >
> >>I seem to remember somebody posting about a lovely slow-cooked pork
> >> picnic roast they made awhile ago? I just got a small picnic roast at
> >> Publix (on sale for just over a dollar a pound and the piece I bought
> >> is three pounds) and I'm not sure how to cook it for the most
> >> delicious results. Any pointers?
> >
> >Many of us possibly posted that. I use a crockpot and just dry spices at
> >the start and a little vinegar to tenderize it. 1/4 cup total liquids added
> >at th start no matter what they are, just add as needed and stop at 1/4 cup.
> >
> >Place in crockpot on low and cook about 8 hours turning it as you think if
> >it. Then, drain, shred, and add the BBQ sauce etc as you like.
> >
> Can that be translated to cook it in a regular saucepan or in the
> oven? I'm probably one of the few people who doesn't have a
> slow-cooker!

Do you have a dutch oven or large covered cooking pot?
I personally use a deep cast iron covered pot for this kind of thing.
I don't own a crock pot either at the moment.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 04 Apr 2009 18:00:37 -0600, Christine Dabney
> wrote:

>On Sat, 4 Apr 2009 16:59:11 -0700 (PDT), Bobo Bonobo®
> wrote:
>
>
>>It's the shoulder, right? Not just one bone, but several. A lot of
>>bone there, but maybe you're a wiz with a sharp knife. Heck, the
>>folks who do those turduckens bone whole birds (though I bet there's
>>still a lot of meat on those bones).
>>>
>>> Christine
>>>
>>--Bryan
>
>Yes, mine was the shoulder or the package said so. There was only one
>bone.

I haven't cooked it yet so I couldn't swear to it, but the shoulder is
just the same as the leg, only smaller. The whole one looked just like
a very small leg roast, and I assume it has similar bones.

"Bobo Bonobo®" > wrote in message
It's the shoulder, right? Not just one bone, but several. A lot of
bone there, but maybe you're a wiz with a sharp knife. Heck, the
folks who do those turduckens bone whole birds (though I bet there's
still a lot of meat on those bones).

************************************************** ******************
Not on any shoulder I've ever had. One bone. Cook it right and the bone
pulls right out.

"Kajikit" > wrote in message
...
> On Sat, 04 Apr 2009 18:00:37 -0600, Christine Dabney
> > wrote:
>
>>On Sat, 4 Apr 2009 16:59:11 -0700 (PDT), Bobo Bonobo®
> wrote:
>>
>>
>>>It's the shoulder, right? Not just one bone, but several. A lot of
>>>bone there, but maybe you're a wiz with a sharp knife. Heck, the
>>>folks who do those turduckens bone whole birds (though I bet there's
>>>still a lot of meat on those bones).
>>>>
>>>> Christine
>>>>
>>>--Bryan
>>
>>Yes, mine was the shoulder or the package said so. There was only one
>>bone.
>
> I haven't cooked it yet so I couldn't swear to it, but the shoulder is
> just the same as the leg, only smaller. The whole one looked just like
> a very small leg roast, and I assume it has similar bones.

Yes, it is the front leg

On Apr 4, 10:52*pm, "Ed Pawlowski" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> It's the shoulder, right? *Not just one bone, but several. *A lot of
> bone there, but maybe you're a wiz with a sharp knife. *Heck, the
> folks who do those turduckens bone whole birds (though I bet there's
> still a lot of meat on those bones).
>
> ************************************************** ******************
> Not on any shoulder I've ever had. One bone. Cook it right and the bone
> pulls right out.

What they sell here fits this description:

Pork Shoulder Arm Picnic

Pork shoulder arm picnic contains arm bone, shank bone, and a
portion of blade bone. It also contains shoulder
muscles interspersed with fat. The shank and part of the lower area
are covered with skin. It is usually prepared by
roasting.
source-- http://www.mealsforyou.com/cgi-bin/c...tcutspork.html

--Bryan

On Apr 4, 6:07*pm, "Nancy Young" > wrote:
> Kajikit wrote:
> > I seem to remember somebody posting about a lovely slow-cooked pork
> > picnic roast they made awhile ago? I just got a small picnic roast at
> > Publix (on sale for just over a dollar a pound and the piece I bought
> > is three pounds) and I'm not sure how to cook it for the most
> > delicious results. Any pointers?
>
> I posted about this, Tyler Florence's Pulled Pork Barbecue. *Don't
> anyone go postal on me about using the B word.
>
> http://www.foodnetwork.com/recipes/t...d-pork-barbecu...
>
> or
>
> http://preview.tinyurl.com/cfte92
>
> As it happens, I have pork shoulder on my shopping list at 89 cents/lb!
> So you know I'm making this, and the cole slaw. *This week.
>
> nancy

Why don't y'all put the piggy roast on the grill at 230 degrees til
internal temp is 190? It will pull/fall apart. Make your own rub of
dry spices and peppers of your choice of flavors?? I looked at many
rub recipes and decided which flavors we liked and made my own recipe.
It's been pronounced perfect by many pulled pork afficianados. Put
some smoking wood or shavings in to give it plenty of smokey flavor.
Nan in DE

"Kajikit" wrote
> "cshenk" wrote:

> I don't think DH would take it too kindly if I told him I had to go
> out and buy a crockpot tomorrow just so I could cook the cheap pork I
> bought today! Actually I'd love to have a crockpot, but funds and
> kitchen space are both very tight...

Grin, understood. Next time you pass a yardsale or a goodwill store etc,
and have a few mins, see if they have one. Dont bother with any without a
removable crock or any with a plastic lid. Should be able to score one for
5$ or so.

Rule of thumb in sizes/shapes, for 2-3 people with leftovers, you'd want one
you can almost fit a gallon milk jug in (by eyeball, it wont actually fit).
3-4 quart. Larger oval units can work for 3-4 people as well and will fit
in a smaller or cut down pork shoulder but you'll have many leftovers.

All crockpots cook best at 3/4 full but will work acceptably at 1/2 full.
Hamilton Beech seems to be the best quality now but if you see a unit that
is 7-8 or more years old from Rival and the cord is in good shape, get that.
My 1977 or 1978 Rival lasted until 2004 in almost constant use until finally
the cord went (older models didnt have replacable cords, was easier to
replace the unit).

On Sat, 04 Apr 2009 15:01:22 -0400, Kajikit >
wrote:

>I seem to remember somebody posting about a lovely slow-cooked pork
>picnic roast they made awhile ago? I just got a small picnic roast at
>Publix (on sale for just over a dollar a pound and the piece I bought
>is three pounds) and I'm not sure how to cook it for the most
>delicious results. Any pointers?

I cooked the picnic roast in the oven this afternoon. I put it into a
square pyrex casserole dish with a lid and added a mixture of spicy
mustard, honey, brown sugar, vinegar and seasonings, plus a cup of
water. Then I let it stew at 300F for two hours and turned it over,
then I turned it again in another 90 minutes, and lastly an hour after
that. At which point it was entirely done and starting to fall apart,
so I shredded the meat with two forks and put it back into the oven to
stay warm until we wanted to eat it. The sauce didn't have nearly as
much flavour as I'd like, so I added Sonnys bbq sauce at this point.

For the doubters and naysayers, the total cooking time for a 3-1/2lb
picnic roast was five hours at 300F, and it was as tender as you'd
wish. It wasn't ridiculously bony either - I'd estimate that it had
1lb of bone/fat/waste, and over 2lbs of meat. At $1 a lb, I think
that's pretty good value!