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How to Boil a Pork Shoulder for a Picnic

author image Katina Coleman
Katina Coleman is a research psychologist who has been writing since 2004. She has published and reviewed articles in various academic journals and consults on research projects related to health and education. Her research interests center on patient-doctor communication and cancer health disparities. Coleman holds a Ph.D. in psychology from Wayne State University.
How to Boil a Pork Shoulder for a Picnic
Raw pork shoulder on a cutting board next to a knife. Photo Credit: littleny/iStock/Getty Images

The pork shoulder picnic is one of two regions of the pork shoulder. The other is the Boston blade roast, which is the upper area of the shoulder. The picnic portion of a pork shoulder is the lower arm. It is relatively inexpensive cut of meat used for casual dining, including picnics. It tends to be tough, so boiling is a cooking alternative that tenderizes the meat. Use boiled pork shoulder as an entree or in sandwiches.

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Step 1

Trim the fat off the pork shoulder picnic.

Step 2

Place a 3 to 4 pound pork shoulder picnic into a 5-quart Dutch oven or large pot.

Step 3

Fill the pot with water about one to two inches above the pork shoulder picnic.

Step 4

Add salt and pepper to taste. Use additional seasonings, such as rosemary, garlic or bay leaf, if desired.

Step 5

Bring the pot to a boil.

Step 6

Lower the heat and cover the Dutch oven with a lid.

Step 7

Simmer for three hours or until the meat becomes tender to the touch of a fork.

Step 8

Use a meat thermometer to test for doneness. Insert a meat thermometer into the thickest portion of the pork shoulder picnic. An internal temperature of 160 F indicates doneness.

Step 9

Remove the pork shoulder picnic from the pot and slice. Use the meat to make sandwiches for a picnic or lunch.

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