ring to boil, then add pork picnic shoulder.
Turn the meat to
Cook picnic shoulder in pressure cooker until it falls off bone.
While shoulder is cooking, simmer remaining ingredients in a deep frying pan.
When meat is done, pull or cut in shredded pieces and put into sauce.
Continue to simmer for approximately 10 to 15 minutes.
Serve on buns, if desired.
FOR THE ROAST:
Rinse pork and pat dry. Score skin
75\u00b0F.
Pat the pork dry and sprinkle with salt
br>Leave whole.
Blanch pork and let boil briskly for
Mix all ingredients, except shoulder.
Put ham in crock-pot (skin side up) and cover with tea mixture.\tCook on HIGH for 1 hour, then cook on LOW all night.
Ham will be so tender you can pull it apart with fork.
Wash meat.
Do not use salt.
Sprinkle onion soup mix over meat.
Place celery, onion and pepper on ham.
Wrap enough foil to close edges.
Bake in slow oven at 350\u00b0 for 3 to 3 1/2 hours. Pork should be well done.
Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Cook a Boston butt or pork picnic in an open pan for 12 hours at 225\u00b0.
Cool and shred meat.
Cook pork picnic in crock-pot.
I cook mine about 17 hours on low.
Take out, clean off fat and bone.
Shred up meat.
Pour on sauce.
Put back in crock-pot for about 2 hours to simmer.
Cook pork shoulder in pressure cooker until it falls off bone. While pork is cooking, simmer the ingredients in frying pan. When shoulder is done, pull or shred into pieces and put into sauce. Simmer for 10 to 15 minutes.
Cook shoulder in a slow cooker, in water, overnight; cool. Discard all fat, skin, bones and gristle.
Leave liquid in fridge overnight; discard fat.
(Can be thickened for gravy and seasoning for pork chops.)
Shred meat or cut across grain.
Add salsa and vinegar to taste.
Package and freeze.
Thaw, reheat and serve on hamburger buns.
Sprinkle with Texas Pete hot sauce.
Makes about 20 servings.
In a 4 1/2 to 6 quart slow cooker pot, stir in all ingredients accept pork until combined.
Cut pork into four pieces add pork to sauce and cover well.
Cover slow cooker and cook on low for 8-10 hours or until pork is very tender.
Transfer pork to a large bowl or cutting board. Set slow cooker to high and cover. Heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with two forks, pull pork into shreds.
Add pork back into pot and cover with sauce.
Spoon into rolls and enjoy!
o 350\u00b0F.
Season pork with salt.
Heat vegetable
Score fat layer on pork shoulder by making shallow cuts in
- make paste with Adobo and oil
- rub on pork ( make cuts in pork before)
- put in cooking bag over night
- cook at 350F x < 4 hrs
if using).
Trim the pork as needed and cut into
n the microwave.
Note: Shoulder or butt are recommended because
rock pot, than add the pork picnic roast on top of the
o the casserole with the pork, increase the heat and fry