Bone In Pork Shoulder Picnic
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Bone In Pork Shoulder Picnic

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Experience the robust flavor of our Bone In Pork Shoulder Picnic, cut from the front shoulder below the butt. This cut is perfect for slow cooking, braising, or smoking, offering rich, juicy meat that falls off the bone. Ideal for pulled pork, hearty stews, or roasting, the pork shoulder picnic brings depth and savory satisfaction to any meal. Enjoy the timeless appeal of this versatile cut and create mouthwatering dishes that will delight your family and friends.

Bone In Pork Shoulder Picnic in packaging

DINNER MADE SIMPLE.

HOW TO COOK IT

METHOD
TIME
INTERNAL TEMP
ADDITIONAL NOTES
OVEN OVEN
20 mins per lb
325-425°F
Roast side up - cook for 20 min. Reduce temperature to 325°F. Internal temp 185–200°F
SLOW COOKER SLOW COOKER
8-10 HRS
LOW
Internal temp 195–205°F. Bone slides out cleanly when done
SMOKER SMOKER
30 min per lb
350-500°F
Roast on direct heat until grill marks on all sides. Reduce to 350°F and wrap with foil and cook with indirect heat. Remove foil and cook for additional 5-10 mins for crispy exterior
Bone In Pork Shoulder Picnic

Nutrition

Serving Size: 4 oz (112g)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 14g 18%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 95mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes Added Sugars 0g 0%
Protein 21g 42%
Vitamin D 0mcg 0%
Calcium 13mg 2%
Iron 1mg 6%
Potassium 463mg 10%
*Percent Daily Values are based on a 2,000 calorie diet

CUT CURIOSITIES, ANSWERED:

Low and slow is essential for this cut. For oven cooking, roast at 425°F for the first 20 minutes to develop color, then reduce the temperature to 325°F and continue cooking until the internal temperature reaches 195–205°F for pulled pork texture. A slow cooker also works well—cook on low for 8–10 hours until the bone pulls away easily from the meat.

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