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Pork Shoulder Picnic Roast
Pork Shoulder Picnic Roast

Before you jump to Pork Shoulder Picnic Roast recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

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Eating almonds is a fantastic choice as long as you do not have a nut allergy. As an all-in-one energy booster, almonds provide many health rewards. Almonds are a natural source of B vitamins along with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. But once you eat almonds, you don’t feel like you should sleep a while. These nuts loosen up the muscles and offer a general sense of comfort. From time to time eating almonds could even be a mood enhancer!

A large selection of instant health snacks is easily available. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to pork shoulder picnic roast recipe. You can have pork shoulder picnic roast using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Pork Shoulder Picnic Roast:
  1. Provide Pork Shoulder Picnic Roast
  2. Provide Goya Adobo
  3. You need Goya Sazon
  4. Get Ground Black Pepper
  5. Use Garlic (diced)
  6. Use Red Pimientos (diced)
  7. Provide Virgin Olive Oil
Instructions to make Pork Shoulder Picnic Roast:
  1. Mix all the sesonings together.
  2. With a sharp small knife make holes all over the pork shoulder picnic roast. Make sure you cut holes over the fat and underneath as well. Holes should be big enough to insert seasoning with your fingers.
  3. Add the seasoning all over the picnic roast, also inside the holes cut in step 2.
  4. Add the garlic and red pimientos inside holes cut unto the picnic roast.
  5. After all the ingredients are added on to the picnic roast spread virgin olive oil on the fat so it'll crisp while cooking. You can add a pinch of ground black pepper on the fat after adding the olive oil.
  6. Preheat oven to 400° for about 30 minutes. Let picnic roast cook at that temperature for 1 hour and then lower temperature to 300° and let cook for 3 hours. You can up the temperature to 400° on the last hour if you would like the fat to crisp a bit more.
  7. When picnic roast is fully cooked the meat should fall off quite easily from the bone. Let stand for 10 minutes before serving.

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