[Sca-cooks] pork picnic shoulder?

[grizly at mindspring.com]

Well, for a Greek flair, though not a historically documentable recipe, I recommend thus:

The night before cooking:  rub the pork shoulder roast generously with dried oregano and some salt (don't cheat with the salt . . . use enough) and black peppper.  Score the meat in several places and insert slivers or cloves of garlic.

Roast the next day at 325F until done (about 25 to 30 minutes per pund).  Baste every 15 to 20 minutes with a sauce of:

1 lb. butter
juice of 4 lemons
4 TBL dried oregano
2 tsp ground black pepper
3 tsp salt
(can be simply multiplied) MELT TOGETHER AND STIR.  BASTE MEAT OFTEN

Alos the bomb with leg of lamb or whole roasted animals of pork or lamb persuasion.

niccolo difrancesco

sca-cooks at ansteorra.org wrote:
> Depends on if you have a cooking thermometer or not, and whattype of recipe/cooking you want to do ;-)>>>>
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The Quote Starts Here:
> People, what's the best way (and the best temp in an electric oven) to
> cook a 'pork picnic shoulder'?>>>