Picnic Shoulder is great for Pulled Pork BBQ. Cook away for hours in your crockpot or dutch oven adding onions and such to it. Then take it out shred (and it will be falling off the bone) and add your favorite BBQ Sauce or serve the BBQ Sauce on the side.

BBQ pork.....
Put the roast in a covered roaster and put into a 350 oven with a bit of broth or wine for moisture and roast for about 20 minutes per pound, or until very tender.
Let it cool enough to handle, cut it up....slice it and drain the fat out of the roaster and put the meat back and follow the recipe below.
his reheats very well....isn't really a BBQ but just great meat for sandwiches.....and it also works well with turkey. you'll want to double the recipe.

Danne's BBQ'd pork
( works well with turkey too)
One Large onion,. chopped
1 stalk celery, chopped
1 green pepper, chopped
1 1/2 cups broth
2 cloves garlic, mashed ( I like more)
1 T salt ( less or to taste)
1 small bottle catsup ( or a bottle chili sauce) about 14 oz
2 T brown sugar
2 T vinegar
1 tsp allspice
1 tsp dry mustard
1 tsp chili powder
1/2 tsp tabasco
1 bay leaf
1 tsp paprika.
Cook about a 5 pound pork roast, covered with some water until very tender. Cool and cut up, Simmer for about 3 hours with the sauce ingredients. Serve on a bun.

I got a picnic shoulder for $1 a pound this week which is a pretty good price here. Cut it in half. Froze one half and did what dixiedog suggested with the other half yesterday. I put the BBQ sauce on it when it was half cooked, then when completed, shredded it right in the crock pot. It was so very, very good and I have plenty left for more sandwiches. Thinking about going back to the store and getting another one.

Thanks, everyone. I'm not very good with cuts of meat and didn't know if BBQ would work with a shoulder. I have a recipe for a south carolina BBQ that starts on the grill and finishes in the oven. The original uses a whole loin, but I think I will go ahead and try it with this shoulder.

Gail

Turn it into a very popular Puerto Rican dish .....Poke holes throughout the whole shoulder fill with fresh garlic cloves cover generously with salt pepper garlic powder and Goya Sazon packets (with achiote) drizzle with evvo and chopped cilantro cover and marinate for 2-3 days then put in oven fat side up on 275 for 5 hours....Delicious the extra meat can be used to make cuban sandwiches. You can also slater it in Sofrito (I make it fresh) but you can buy store bottled liked Goya brand.

I make a great Cuba pulled pork from it called Puerco Asada. Google Cuba Pork shoulder and you will find a bunch of great recipes. You can also make Carnitas with it.

I make a cuban pork roast out of it - similar to how eileenlaunonen does it. Poke holes in the roast and then pour the seasonings mixture into the holes.

The seasoning I put into the roast are:

garlic powder
salt
pepper
sazon
adobo seasoning
parlsey
oregano

Put in to a large ziplock (2 gal size) let marinate 24 hrs then bring to room temp, cover in foil really well and roast it at 300 for about 5 hours. It's the best!