Allow 1 hour for refrigerated pork to sit on the counter before cooking.
How long does a smoked shoulder take to boil?
Learn how to create a Boiled Picnic Shoulder by following this simple, step-by-step, photo-illustrated recipe. It’s also known as Boiled Ham, and it’s fantastic for sandwiches or as an entre. A printable version of the recipe is given.
Picnic with Boiled Food Ham is frequently served with boiled cabbage, carrots, and potatoes as a main course. Personally, I prefer to make sandwiches with the meat. It’s simple to make, but cooling takes longer than cooking.
I’ve used a Pork Picnic Shoulder piece of meat in a number of recipes on Taste of Southern. The majority of them are baked, but we’re going to boil this one on the stovetop.
The meat we’re utilizing is smoked pork picnic shoulder. It’s been cold smoked but not cooked in any way. It takes around 20 minutes per pound to cook this manner, but the time it takes to cool in the pot is longer than the time it takes to cook. However, the end product will be well worth the effort. Smile.
This is how our New England and Irish friends cook shoulder meat and serve it with boiled cabbage, carrots, and potatoes. The larger chunks are excellent served this way, and the veggies can be cooked in the same broth used to boil the shoulder.
To prepare sandwiches, I prefer to shred it or rip it apart. It’d be ideal for game night or any other form of family get-together. On the other hand, I always seem to be in the mood for a delicious sandwich. Especially one made with simple white bread and Duke’s Mayonnaise, which is my personal favorite.
When I was a kid, Mama would boil a ham shank. The pig’s rear leg is used to make ham, while the front legs are used to make shoulders. In contrast to the cured Country Hams, we termed those City Hams. Are you perplexed yet? Smile.
When you remove the bones, save them. They’re great for seasoning meat in beans, soups, and a variety of other dishes. And, while I usually pick a bone clean, I do add a little meat to mix with the bones for extra flavor.
When these shoulders go on sale, I usually buy them. If you wrap the meat well or vacuum seal it before freezing it, you can cook them and then store the meat for later use.
So, are you ready to test our recipe? So, let’s get to work in the kitchen, and… Let’s Get Cooking!
These are frequently on sale in my neighborhood. It’s a Picnic with Smoked Pork Shoulder. They’re cold smoked to give them a lot of flavor, but they’re not cooked, so they’re perfect for sandwiches.
Remove the shoulder section from its packing and rinse it thoroughly under cold running water in the sink. It may have some fat and a rind or skin, but we’ll cook it with everything intact.
Before I prepare it, I leave it out for about an hour to allow it to get to room temperature.
You’ll need a large stock pot big enough to contain the shoulder and cover it with a few inches of cold water.
Place the pot on the stovetop over a medium-high heat setting. Allow the water to come to a rolling boil, then skim off any froth that forms. Remove the foam and throw it away. They claim that the foam is caused by contaminants, and that you should eliminate as much of it as possible.
Cover the saucepan and reduce the heat to just below Medium when it reaches a boil.
Boiling time for the shoulder is roughly 20 minutes per pound of meat. When the internal temperature hits 150 degrees Fahrenheit, the shoulder is finished. I always use a digital thermometer, but with a piece of beef swimming around in hot water, it was a little tough to use. USE CAUTION. Just a thought.
Check the temperature in numerous areas, avoiding contacting the bone, to ensure a good reading all the way around.
WHEN DONE: Remove the shoulder from the heat and set it aside in the saucepan to cool. This section will take several hours, so be prepared to wait.
Once the meat has cooled, carefully take it from the water. It’ll almost certainly try to fall apart on you. To help raise it out of the water, I used tongs. It should be placed on a cutting board.
Be prepared for this part to become a little messy. Save the bones but discard the fat and skin. We’re going to use those in another dish.
I like to use it to make sandwiches. I’m a happy camper with some meat between two slices of white bread with Duke’s Mayonnaise. It shreds easily, and you can top it with your favorite barbecue sauce if you wish. I only want to appreciate the smoked meat’s flavor, so mayo is all I need.
For an Irish or New England-style supper, serve larger portions with boiled cabbage, carrots, and potatoes. You could even cook the vegetables in the broth that was left over after the meat was cooked.
How long does a picnic ham take to cook?
Place the ham fat side up on a rack in a roasting pan. Fill the pan halfway with water and cover it securely with foil. Cook for 22 minutes per pound of meat. A 5 pound picnic ham would take about 1 hour 50 minutes to roast.
How long does it take to cook pork shoulder?
Return the meat, as well as any drippings from the plate, to the pot. Fill the pan with liquid until it reaches halfway up the sides of the meat. You can use whatever liquid you want: Water will absorb the flavor of the meat and vegetables, while broth or beer will add even more.
Close the lid tightly on the saucepan. (Seriously!) Place a piece of paper under the lid if it doesn’t seal well.
Step 5: Get Your Braise On
Bring to a boil, then reduce to a low heat to maintain a moderate simmer. Allow the meat to cook until it is fork-tender. (A fork will glide effortlessly through the meat.) This takes two to three hours for pork shoulder.) Slices work nicely with roasted veggies, potatoes, and sandwiches. You’ll need to cook the pork for another 30 to 60 minutes if you want to pull it. BBQ-sauced pulled pork is excellent in tacos, spaghetti, and sandwiches. It’s difficult to make a mistake.
Test Kitchen Tip: Resist the impulse to peek inside by opening the lid. This will let moisture to escape, extending the cooking time. After around 90 minutes, start checking.
Second Test Kitchen Tip: This can also be done in the oven. On the burner, bring the liquid to a boil, then transfer the pot to a 325 oven. It will take about the same amount of time to cook.
Is it possible to boil pork shoulder for a picnic?
Cooking raw pork shoulder to a safe internal temperature is essential. Pork shoulder is a fantastic source of protein, affordable, and simple to prepare. Although pork shoulder is a difficult cut of meat, by slowly cooking it on the stovetop, you’ll get a delicate and flavorful roast that’s ideal for a picnic lunch.
For a boiled supper, how long do you boil a ham?
For years, I’ve made my boiled dinner this way (even with my Irish background, I never cared for corned beef). I don’t add green beans, though, and I always have a large smoked shoulder (arox 9 lbs). Remove any wrapping from the ham, place it in a pot (ensuring that it fits), add enough water to completely cover the ham, and cover with a lid. Bring to a boil, then reduce to a low heat and cook for one hour. Turn it over in the pot, cover, and cook for another hour. Remove the meat (but save the liquid), wrap the ham in foil, and set it aside to rest. Now put the potatoes, onions, carrotts, and cabbage (cabbage should be on top) also (if you like turnip you can add that too) into the liquid the meat was cooked in, this is where the flavor is, cook till veggies and potatoes are tender. PS You can add more water as you go if necessary, but only do so if necessary. Also, I don’t add any salt because the smoked shoulder contains enough salt. Enjoy!
How long should pork be cooked for tenderness?
Cover the pork with cold water and return it to the clean pot* (add even more water this time, about 25 percent more than before). Toss in four ginger pieces and half of the green onions to the saucepan. Bring the water to a boil, then lower to a low heat and add two teaspoons yellow cooking wine. If you’re using a wok, the precook time will be 90-120 minutes, but if you’re using a heavier Dutch oven, you might want to check the pork after 60-90 minutes. You want the meat to be soft, but not so much that it falls apart. Set the pork aside with care, but save the cooking water to make a pork broth.
Heat the oil till it is almost smoking, then add the pork to the wok/Dutch oven (be careful of splashing oil). Simmer for a few minutes to uniformly coat the pork in oil, then add the remaining yellow cooking wine and allow the alcohol to cook out (about 30 seconds).
Reduce to a low boil and add a small amount of the leftover pork stock, just enough to almost cover the meat. Cook for 10 minutes after adding the rest of the ginger, green onion, and dark soy sauce. Mix in the light soy sauce evenly with the pork. Reduce the heat to a low simmer, cover, and continue braising for another 30 minutes. To ensure uniform flavor and color, stir the meat and liquid occasionally. During cooking, the liquid should greatly diminish, and the meat should take on the rich brown color of the soy sauce.
Bring the wok/pot back up to high heat. Break up the rock sugar into small pieces. Within a minute or so, the sauce will have caramelized. Turn and stir the pork to ensure that it is uniformly coated. Taste and adjust the sweetness as needed. Remove from the heat and transfer to a big bowl or clay pot to serve.
*If you’re using a Dutch oven or frying pan instead of a wok, be careful not to overstir the meat, since this could cause it to break apart. You’ll also want to turn down the heat somewhat because a hefty Dutch oven or skillet will maintain heat longer than a wok.
How long should a smoked ham be cooked?
Hams Smoked in Hardwood
- Preheat the oven to 325F.
- Heat for 15 to 20 minutes per pound until well cooked.
- Remove the ham from the oven and set it aside, covered, for 20 minutes for full hams or 10-15 minutes for half hams before serving.
What makes a picnic ham different from an ordinary ham?
A ham is a chunk of pork that comes from a pig’s back leg.
The term “fresh ham” refers to a ham that has not been cured or smoked.
This indicates it’s raw pork that needs to be fully cooked, which might take up to 5 hours depending on the size of the ham.
What most of us think of as ham is actually a lean cut from the back leg of a pig that has been cured or smoked, whether it’s sliced boiled ham in a deli sandwich or a huge chunk of flesh studded with cloves and covered in pineapple rings.
The salty, smoky, and unique flavor of ham comes from the curing or smoking process.
A pre-cooked ham is exactly what it sounds like.
It has been entirely cooked, either by baking, curing, or smoking, and in the hands of the home cook, it only has to be reheated to an appetizing serving temperature to bring out the greatest flavor. This ham is also known as a city ham.
A ham can be entire or half leg, but what most of us think of as a cooked ham is usually always a half leg, a 9-pound piece of meat.
Picnic hams are smoked and completely cooked hams that come from the lower section of a hog’s shoulder.
However, because they have more fat than the leaner, pre-cooked hams we usually buy, they require additional cooking rather than simply reheating.
Is pork shoulder the same as picnic ham?
“Pork shoulder” and “picnic shoulder” cuts come from the thinner, triangle-shaped end of the shoulder, whereas “butt” comes from the thicker, more strongly marbled end. Picnic shoulder is preferable for cooking whole and slicing because it comes from a thinner section, but pork butt is ideal for pulled pork and other recipes where the flesh is meant to fall apart. In most recipes, you can interchange picnic shoulder, pig shoulder, and pork butt depending on what’s available at the butcher counter.
Is it true that the longer pork shoulder is cooked, the more soft it becomes?
Pork shoulder, unlike the leaner tenderloin and chops, is a very forgiving cut of meat. It grows more tender as it cooks and benefits from a long cook time, so even if you leave it on the stove for a few minutes longer than necessary, it won’t become dry or rubbery.