This slow cooked pork shoulder is so moist and juicy your family will flip for it. Cooking low and slow makes it tender but finishing it in a very hot oven makes the skin crisp and crackly.
Be sure to push the fresh garlic deep inside the pork so the garlic won’t burn. Rub the outside of the meat with garlic powder, salt and pepper, pour apple juice (or beer) into the bottom of the pan to help steam the pork shoulder.
I served the roast pork with BBQ sauce and Vidalia onion pancakes
(I’ll post that recipe tomorrow) (here’s the link for the Vidalia onion pancake recipe) but it would be fantastic with biscuits and sauteed greens.
Roast Pork Picnic Shoulder
8 pound pork picnic shoulder
3-4 cloves of fresh garlic
3-4 sprigs of fresh rosemary
1 teaspoon fennel seeds
1 tablespoon Kosher salt
1 teaspoon fresh ground pepper
1 teaspoon granulated garlic
2 cups of apple juice
Roasting pan with 2 inch high sides
Rinse off the pork shoulder and pat dry. Cut deep slits all around the pork and stuff the fresh garlic, rosemary, fennel seeds and about 2 teaspoons of salt and a ½ teaspoon of pepper inside the slits.
Rub the outside of the pork with the granulated garlic and the remaining salt and pepper. Place the pork in the roasting pan and pour in the apple juice. Roast the pork at 300° for 6-7 hours until it becomes tender and reaches an internal temperature of 185°. Remove the pork from the oven.
Increase the oven temperature to 500° and roast the pork for 15 minutes more to crisp the skin.