Pork · Shoulder
Picnic Shoulder
The lower part of the pork shoulder, often sold skin-on. Flavorful and good for pulled pork and whole-hog style cooking.
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| Animal | Pork |
|---|---|
| Section | Shoulder |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | picnic roast, pork picnic, arm picnic, fresh picnic ham |
Best ways to cook it
- Smoke
- Slow cook
- Roast
- Braise
About this cut
What it is and how to use it
The picnic is the lower portion of the shoulder, closer to the front leg, and is sold bone-in, often with the skin on. It is a bit leaner and more sinewy than the Boston butt, with rich flavor. It can be smoked or slow roasted for pulled pork, and the skin crisps nicely. It is a traditional choice for barbecue in the South. Cured and smoked, it is also sold as a picnic ham.
Cook’s tipCook low and slow until probe-tender, around 195 to 205°F. Score the skin if you want it crisp, and rest before pulling.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours