Oven Roast Pork Picnic Shoulder - Easy, Crispy, Under $10

This recipe is a super simple way to slow roast a whole pork shoulder and get crispy skin in the oven. It makes a lot of food to feed a crowd, or to have leftovers for the week and it costs less than $10.
Stay tuned for more videos on recipes using this roast pork shoulder!
Ingredients
Whole pork picnic shoulder, skin-on, bone-in ~8 lbs
3 Tbsp kosher salt
3 Tbsp sugar
3 Tbsp white vinegar
Directions
1. Pat the pork picnic shoulder on all sides dry with paper towels.
2. Cut slits into the skin but avoid cutting into the meat. Cut the other direction to make a cross pattern
3. In a small bowl, mix the salt and sugar together.
4. Rub the salt/sugar mix onto the meat. Be sure to rub all sides of the pork. The roast is big so be generous.
5. Place it onto a roasting pan with a rack, skin side up. Brush white vinegar onto the pork skin. This will help with crisping the skin.
6. Refrigerate overnight. Leave it uncovered to allow the pork to dry out.
7. The next day, preheat the oven to 275°F. Remove the pork from the fridge (the skin should be dry by now) and slow roast the pork for 8 hours in the oven.
8. After 8 hours, remove the pork and preheat the oven to 450°F. The pork should be fully cooked at this point, but the skin won’t be quite crispy just yet.
9. Once preheated to 450°F, roast the pork again for 10 to 15 minutes or until the skin is crisp. Add foil or water at the bottom of the roasting pan to avoid burning and help with clean up #ASMR #cookingvlog
Butcher Paper: amzn.to/3Pph3f6
Roasting Pan: amzn.to/43VygkU
The links to the above products are affiliate links and I get a commission every time you purchase a product through my link. Want to support? Buy me a 🌭 www.buymeacoff...

[@Jacktors]

Awesome video. I just put the dry brine on and put it in the fridge. I will cook it tomorrow. Great video thanks. No blah blah blah, no stupid music, great camera work and subtle instruction. ❤

[@user-od4op6ng9y]

Nice, How did it turn out?

[@Jacktors]

@@user-od4op6ng9y actually too salty

[@joesamm1190]

@@Jacktors I thought so

[@freedomofspeech2238]

I like that she takes a bite and you hear the crunch :P

[@jakubgadzala7474]

She? That's an Asian male hand 🤣

[@RosannaMoquete]

The best video, easy and we can see exactly what you are doing. The sound of the crispy top is perfect. That’s all the sound I need to hear.

[@TheFriendlyPsychopath]

I used your recipe, thanks. I put it in last night at 1am but put it on 250° , by 10am it was done.

[@Changelingheart]

I am doing this tonight!! Hoping it stays as moist and juicy as in the video.

[@katephillips4531]

I'm so happy with how this pork shoulder turned out. That was so tasty!! House smells amazing. I couldn't be happier

[@mitchpinion]

I just want to say, I have used this video at least 10 times to remind me how to make pork shoulder. You make excellent videos!

[@audreystevens4505]

Fantastic video! My father used to make great shoulder, but I had no idea how to even start. And he didn't crisp the skin like this. Thanks for your recipe!!👍🏾👋🏾

[@nedstudt]

Thanks so much for the recipe and excellent camera work. I just found your channel and appreciate this format over the chatty ones.

[@jmont1031]

The audio eating the crispy pork was a nice touch. 😊

[@guaromiami]

Gross! You can hear them chewing with their mouth open.

[@javierfortunato8725]

​@@guaromiaminut case

[@guaromiami]

@@javierfortunato8725 Does being grossed out by someone eating with their mouth open make me a "nut case"? Fine by me!

[@davidgherardi7414]

It's such a simple and easy recipe. Definitely going to try this one out.

[@rwb616]

Great video, just put mine in the fridge to dry brine. Thank you for keeping it simple and easy to understand!!

[@josephmunch724]

Exactly what I was looking for, it’s gonna be Sunday’s dinner. Was on sale for $.99lb. Can almost taste it now 😊 I’ll try spraying the crosshatched skin with vinegar before seasoning so it doesn’t wash off, especially the sides. But that’s just me. Thank you for sharing this, I can’t wait!!

[@LarryDanaDavid]

Nice tip, thanks!

[@jodi-bethfelton3696]

Thank-you ❤

[@kevinburke9940]

4:35 the cleanest oven I ever saw.

[@InMyFridgeFoods]

I wish it was still that clean now 🥲

[@MrsV03]

I just used Momma V's dry Rub on it but followed the rest. Amazing!

[@marcosasantiago6677]

Thank you sooo much for the DRY BRINE method, easier and less messy than the wet brine. And BTW - the pork is much tastier.

[@Luke.Cooking]

Well done chef

[@yolandarenteria5300]

Looks delicious ,thanks for sharing your recipe

[@tomtalley2192]

Never made one of these, but just prepped one, is in the fridge ready to go for tomorrow.

[@roberth9814]

I'm about to do this recipe on my pellet grill and can't wait. Thank you!

[@Krystalknowscash]

Thank you for sharing you recipe! My pork came out Crispy af perfect 🥹

[@InMyFridgeFoods]

Glad it came out good 😁

[@methatronn]

It’s nasty not to wash the meat!

[@GladysSoto-d7v]

🤮 nasty wash the meat first

[@luked4043]

FDA has said time and again that you’re not supposed to wash your meat.

[@smilinkyle]

Washing meat splashes bacteria all over your prep area. It's better to wipe and pat dry with paper towels as shown.

[@1956soulmate]

It's in the oven now and looking good. Can't wait till the end to see if goes crispy.

[@emeraldkaysgarden]

That looks delicious 😋

[@Heidi914]

Would love to see this roast plated up. Looks delicious.

[@paulmacsweeney2094]

Excellent, I'll make this definitely,

[@frankbass2028]

Awesome 🎉

[@jakubgadzala7474]

Saved into my food recipes, also subscribed. I will definitely do this few days later. Right now, I have 2kg of beef chuck stew in my fridge for the next few days. Appreciate the video!

[@Gustfr2771]

Thank you. About to put one in the oven for 8 hrs.

[@Nicolas.Vincent]

I followed your recipe. I salivate just remembering how delicious it was 🤤🍖

[@misfitw9307]

That looks so good I’m trying that this week

[@angelzquest]

crispy skin great but what about the seasoningg on the meat potion?

[@Leticia-ny2xe]

Wow thanks look easy I will try it!

[@luckysparkle738]

Thank you for this. New sub here . Will be making this, this week.

[@emmaelson6770]

That looks so good

[@davidwiner8571]

Mmmmmmmmmmmm this looks so delicious and yummy 😋

[@ianscianablo8507]

I never bought that cut of meat before but Mother of God that looks good!!!! I'm goin' porkin tomorrow!!!

[@richardbarker156]

Ooh that roast pork looks great

[@tonycha5016]

Wonderful

[@robertogarcia182]

Wow thank you for sharing

[@MikkiandAngel]

Yummy fresh cracklings and good ham too. Thanks 😊 🎉

[@McCulleyJr]

Wow, great recipe!

[@pasrapport4806]

Très bon je viens de l'essayer. Ma mère à adorer.

[@azpugmom5138]

Wow that goods amazing!

[@InMyFridgeFoods]

Thanks! 😄

[@maricelstrauss1971]

do you broil or bake at 450 at the end?

[@InMyFridgeFoods]

I used bake since I don't have a top broiler

[@billybacus5714]

Looks delicious,nice recipe bro.

[@LorrieLogan]

just the best ending,

[@viletone84]

When you remove it from the fridge, do you put it straight into the oven or do you let it come to room temp first?

[@InMyFridgeFoods]

You can go straight into the oven 🙂

[@blacotaku1]

AMAZING!! Is it possible to cook this in a Dutch oven for 8 hours with the lid on at the same temp?

[@InMyFridgeFoods]

Yes, it will cook faster with a lid but the skin might not get crispy because of the extra moisture. Leaving it uncovered for a few hours might be a good compromise

[@blacotaku1]

@@InMyFridgeFoods Thank you!!!

[@Blue_Neptune13]

Damn it 😩 if I would've waited and watched your video first, my pork roast butt could've came out like this! I had no clue how to make it and took a shot in the dark with it. It looks okay and hope it tastes good. I need to redo this but with your recipe! It looks so damn good and "hearing" that crunch had me starving. I'm saving this video for next time and will update when I try it your way.

[@InMyFridgeFoods]

Hope it comes out good 😊 The leftovers will be great too!

[@Blue_Neptune13]

@@InMyFridgeFoods, it came okay more like meh...but it was edible. I can't wait to try it again with your recipe and method of cooking it.

[@TheHistoryTellers]

I can taste it from HERE!

[@ktom5262]

This huge slab of pork shoulder with spices etc. is under 10 dollars? In which country?

[@malcolmedwards4589]

Can you leave it in the fridge longer than 24 hours?

[@fatazz3177]

Lalalalalala... daaaaalicious

[@nohandsdan9353]

I picked one of these up yesterday and gonna prep it tomorrow. Did you just go 8 hours at 275° without a temp probe or should there be an internal temp to shoot for? Thanks again for the video I can't wait to taste this sucker!!!

[@InMyFridgeFoods]

You can temp it after 8 hours. Aim for around 190F or 200F for a more pulled pork texture. Cook time can vary depending on the size. I've had some big ones take 10 hours 🙂

[@nohandsdan9353]

@@InMyFridgeFoods excellent thanks bro!!! I'll let you know how it turns out

[@nohandsdan9353]

@@InMyFridgeFoods Amazing! From fridge to preheated oven it took about 10 hours to reach 200° internal temp. Did the 450° thing for 10 minutes, removed all the hardened top flavor bombs for a later dish, shredded that meat in the pan to sop up all the juices and proceeded to a food coma 😉 Pretty insane how delicious this huge hunk of meat taste with only the seasonings you used and nothing more. I caramelized some onions and sauteed mushrooms while the meat was baking and added those to the mini sliders that my gf and I made on Hawaiian rolls. Thanks again for getting your method on the tube!

[@thedesertdancer]

@@InMyFridgeFoods My pork roast is usually 5 pounds, so do you recommend baking it for 8 hours at 200 degrees? Then, broil ten to fifteen minutes at 450 degrees Broil? Thank you.

[@InMyFridgeFoods]

275 degrees for 8 hours should be good, then broil/hot oven at the end

[@DaChef2228]

I love how people always try to take over the recipe in the comment section.... feel free to make your own video!!! 😏

[@mariemchenry9539]

I agree! LOL It's in every woman's DNA to change recipes a bit or double for larger families. This particular recipe seems quite perfect however. Looks delicious and I put my roast in the fridge this morning and am putting it in the oven at 11pm to bake overnight. Ya see? I went and changed it! Instead of overnight in fridge, I put it in overDAY! My family is gonna love this! ✌️😊

[@NorthernMike-1]

There’s absolutely no reason to be offended or bothered by people sharing ideas, or even critiquing the producer of videos. There a many variations of techniques and recipes. Sharing ideas and improved methods, benefits everyone. Including the Channel owner. Ever hear of KZbin algorithm? Well our two comments have helped this channel! That’s really the reason those German Cooking Shows, invite people to share where they are from!

[@wesleybullock814]

I agree

[@tanwera]

I made this recipe with great results. Super simple and it ended up being better than I expected. However, there is absolutely nothing wrong with modifying a recipe and sharing that with people. I plan to make it again, but substitute maple syrup for the sugar. I think it will help the salt stick to the pork shoulder much better, and think the maple syrup will add a bit more depth to the end product, but I expect it to be very subtle. That's okay, because that's what I hope to achieve. If I choose to then share my results here, many won't care but some might be interested. Why would you find fault with people sharing knowledge? No need to make my own video; the original poster has already made a great one.

[@NorthernMike-1]

@@tanwera at the risk of getting into trouble with the KZbin Citizens Action Committee, let me give you my opinion on your idea of Maple Syrup. To begin with, in theory it’s a great idea. Lovely flavour and your helping Canadas economy. We need more people like you! In practice however, I’m fore seeing a slight failure. Here’s what I’m afraid of. Maple Syrup is not very thick and I don’t see it staying on the roast, but dripping off into the pan. I can see this working out only with two possible modifications. The first would be constant Basting it with the syrup, that ends up in the roasting pan. Or else I would consider making an adhesive coating of that Syrup combined with Brown Sugar and some Dijon Mustard. Hopefully the mustard Will act as a binder for it

[@pameladelorenzo5900]

I know the kosher salt has a larger grain, but can regular salt be used?

[@o.j7408]

Breathing heavy over there homie

[@InMyFridgeFoods]

I was too excited to eat it 😂

[@o.j7408]

@In My Fridge I get like that when I'm drunk gettin fast food after the club. Atleast your saving money at home safe ✊🏽

[@EnriqueScott-se3vp]

Que Lindo Bella Bella Bravo Bravo 👏👏👏

[@danielfox3003]

That looks killer. I would use those drippings to make a delicious gravy. Crispy pork skin is so good.

[@flyrod54]

Looks great. Have you tried baking powder with the other ingredients. I use it all the time in the air fryer all the time to crisp up chicken skin

[@stevenberliner7964]

I want to use my probe thermometer. At what internal temperature do you consider this fully cooked?

[@syung8549]

In the US, USDA recommends 145 degrees as safe temp for pork. It will be "fully cooked" in probably about 2 or 3 hours, but it will be tough. So just follow the recipe. The point of cooking for 8 hours is to slow roast it so that the meat falls apart.

[@minniegisela4680]

I have never seen sugar on a pernil before and not one bit of garlic any where interesting looks amazing

[@CreamCheesePepperJelly]

Can I add Char Siu sauce to this? If so, pre cook - or post after shredding?

[@InMyFridgeFoods]

I'd do post cook so the sugar in the sauce doesn't burn too much

[@bravofox6863]

Thank you for showing how to roast the pork shoulder with your recipe, it came out very great! THANK YOU! It's very good. 👍 😊

[@nicerlol9130]

Can I use black vinegar? I haven't been able to find white vinegar in the stores anywhere.

[@InMyFridgeFoods]

Yes, any type of vinegar should work fine

[@NERYRAGNO]

Great Presentation , no pepper, nothing but salt is quite interesting!

[@maryp6334]

So you put water on bottom of pan ? Or not ?

[@MyFingerLakesRailwayLayout]

Can I use brown sugar instead of white? Or would it burn?

[@InMyFridgeFoods]

It should work fine. Just keep an eye at the very end

[@ringoramjet]

Looks great. These whiners on here never been in a commercial kitchen. I did refrigeration 40 plus years and serviced some top restaurants...UNBELIEVABLE..They're whining about this and that etc....what about when the walk in freezer was out all night,or cases filthy and running warm because they're so busy,stuff left on floors.. But guess what...great food😂

[@no_onein2024]

Also, why not cover it w/ Saran Wrap when putting in fridge overnight? Does it *have* to be UNcovered in the fridge???

[@InMyFridgeFoods]

Leaving it uncovered dries out the skin to make it crispy. Don't skip if you want the crisp 👍

[@jeremynicoletti9060]

liked in the first 10 seconds

[@delynndehardt1859]

Good luck finding a pork should with the skin still on it in the USA. Even my German butcher does not offer them. Pork belly & (less common) pork knuckle. But they just dont let you buy pork shoulder with skin. (And no neck at all. What do they do with all the necks?

[@ianscianablo8507]

Hi! Please. How would this recipe be different if I use a simple 3 pound simple regular boneless pork roast with a fatty snow cap? This picnic/shoulder cut is too weird for me.

[@InMyFridgeFoods]

Skip the vinegar and reduce the cook time. I have another recipe you can try for oven pulled pork kzbin.info/www/bejne/eX7IgodjraifbsU

[@ianscianablo8507]

@@InMyFridgeFoods Why skip the vinegar? This recipe is outstanding! I just did not prefer that cut of pork. Your recipe with the vinegar won't work with a 3-4 boneless pork roast? Just asking. Thank you!

[@InMyFridgeFoods]

@@ianscianablo8507 Vinegar is mainly to make the skin crispy so you can skip it but still follow the rest of the recipe 🙂

[@ianscianablo8507]

@@InMyFridgeFoods Yes. I want the skin crispy. It's a great recipe I just don't like that picnic cut of pork. I'll follow your recipe but with a traditional boneless prk rst.

[@JesusYoshua]

Does it matter if your picnic ham is smaller than that it's still 8 hours that low temperature?

[@InMyFridgeFoods]

It will cook faster but hard to give an exact time. Maybe check 4 to 6 hours in.

[@sthompson4049]

I like to load up the roast with garlic then put in low n slow oven,will baste with teriyaki,soy ,hoison sauce then when my time is up,turn the oven up n crisp the skin,also have some roasted peaches handy,big bowl of steamed corn with lots of butter. Time to eat !!

[@michaelogden5958]

Yum!!!

[@stefbracey1053]

Can you roast with pot with a top on it??

[@InMyFridgeFoods]

It would probably help cook faster and stay moist but the skin might not be as crisp. Try it 😄

[@stefbracey1053]

@@InMyFridgeFoods it came out tender and skin was crisp

[@ThankyouJesusChrist]

My wife would stab me in the face if I crunched my food like that 😂

[@briankronberg]

Cover that with a light coat of yellow mustard as a binder for your sugar and salt. You will not taste the mustard when cooked.

[@zakelwe]

Even better , melt lard and pour it over, then your binder tastes of pork!

[@austinflorence1237]

I cant wait til tomorrow now 😅 lol it will be good tho.

[@terryhill6895]

Will this work with a Pork Loin?

[@InMyFridgeFoods]

Pork loin is very lean so it may get dry Maybe only cook for it hour.

[@salmonbait2]

What were the three tablespoons of vinegar for?

[@InMyFridgeFoods]

Helps break down the skin to get it crispy without being hard and tough

[@Sazonman]

If you can't remove the main bone by ✋🏻 then it not fully cooked

[@delynndehardt1859]

I have to go to a specialty butcher in order to get a skin-on roast. Even finding pork belly with skin on is not easy (tho some asian shops carry them).

[@ChannelMath]

not surprised to see chopsticks at the end

[@brianbrink1421]

Using a binder would help keep ur dry brine on the meat.

[@philiphurban9498]

This is the same dish named Pernil that Puerto Rican people cook. I’ve made it many times but I inject the meat with a sazon and adobo liquid and it’s delicious. Be careful with the skin because it’s so crispy it can break your teeth but it’s my favorite part

[@robinsontorres279]

People, you must prepare a real dry rub seasoned so your roast pork can have flavor. Please add the following seasoning to create a flavorful roast pork. 1. 2 spoons of garlic powder 2. 2 spoons of black pepper 3. 1 spoon of dry oregano 4. 8 crushed garlic nails 5. 1 spoon of salt Mix well and please make wholes all over the pork roast to ensure the dry rub seasons the roast throughout and inside. Then add vinegar to the skin on top only. Place to rest in the fridge overnight then preheat oven to 350. Bake for 3-4 hours. Wallah!

[@pc7377]

Just sugar and salt??

[@baldjiro5234]

I just want to know where she got that roast for under 10.00 dollars. I've checked all the stores in my city of El Paso and the cheapest one was 28.00.

[@guaromiami]

Rest time?

[@calmontlibrary]

Great recipe ! Thanks for your hard work in making these videos! They are all great!

[@bobtatasciore7446]

What size was the roast?

[@InMyFridgeFoods]

Probably around 7 pounds

[@Pauliwalnuts]

WINNER!

[@carlinemoise5945]

Very nice super simple 💕

[@applejack120]

That was cruel! you didn't need to crunch that crackling like that, it was painful.🤩

[@michaeldrakulich8359]

Internal temp?

[@InMyFridgeFoods]

Try for 195F

[@19993gt]

Nice chopping block/cutting board.

[@biggs10able]

That looks so yummy

[@jas0707]

Internal temp no less than 195