Picnic Recipe for Roast Picnic Pork Shoulder

ROAST PICNIC PORK SHOULDER

Fresh Picnic Pork Shoulder (4 to 5 lbs.)
Ground Pepper
Rosemary
5 Large Garlic Cloves

Pre-heat the oven to 350 degrees. Peel each garlic clove then slice them in half lengthwise. Take a sharp knife then cut ten slits into the roast picnic pork shoulder just deep enough for the enough for garlic cloves. Place the garlic in each of the slits. Press them in firmly so they do not come out while the meat is cooking. Sprinkle the meat with some rosemary and then some pepper. Rub the spices into the meat and then sprinkle on just a bit more. Place it in a small metal rack on bottom of roasting pan. Do not cover or add water to pan. The roast picnic pork shoulder is now dry roasting. It will be crusty on the outside but juicy on the inside. Bake until your meat thermometer reads done for pork.

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