Pork Drunk: Pork Picnic Shoulder

The Pork shoulder arm picnic contains arm bone, shank bone, and a portion of blade bone. The shoulder muscles are combined with a lot of fat making it a real tasty portion of the pig. The shank and part of the lower area are covered with skin. The skin can become one of the most tasty parts of the picnic when roasted. Crunchy outside with a 'melt in your mouth' fatty underside.

The picnic is an economical cut of pork. It is usually very cost effective in supermarkets and butcher shops. The most used method of cooking is by roasting.

The Picnic was marinated for about a full day in a combination of Red Wine Vinegar and Menudo Spice Mix.

The Picnic is placed in the oven to cook lo and slow. The skin is starting to crisp and sizzle while meat is begining to melt and tenderize.

During the roasting process, I basted the picnic with the Red Vin-H20-Menudo mix as well as pan drippings, to keep the skin crispy and meat tasty.

After 5 hours of roasting in oven, i reached a 190 degree internal temp. While letting it rest for 15-20 minutes, I prepared my tortillas, onion, cilantro, and limes.

The Best Part of the Picnic Shoulder, the crispy spicy skin, oh gawd, Pork Skin, wow, mama!!!!

After letting it rest it is time to cut the Picnic. It took some time to splice around the bone but my goodness, did it smell good. Porky Vapors interrogated my nostrals.