We’re using a Smoked Pork Shoulder Picnic to make some delicious meat to use for making sandwiches. Or, use it with some cooked cabbage, carrots and potatoes to make a complete meal.
1 Ready-To-Cook Smoked Pork Shoulder, 5-8 pounds
Let refrigerated pork sit on counter for 1 hour prior to cooking.
Rinse the shoulder under cold running water.
Place shoulder in large stock pot.
Cover shoulder by 2 inches with cold water.
Place stock pot over Medium-High heat on stove top. Cover.
Let shoulder come to a rolling boil.
Reduce heat to just below Medium.
Boil ham, 20 minutes per pound or until done.
Ham is done when internal temp reaches 150F degrees.
Turn off heat. Let ham sit in pot to cool completely.
Remove from liquid and place on a cutting board.
Remove and discard the skin and the excess fat. Save the bones.
Slice as desired.
Keywords: Smoked Pork Shoulder, Picnic Ham, Sandwich, New England meal, Irish Cabbage and pork.