Hi I am looking to get some info on cooking pork picnics in an oven because I don't have a smoker. It has been so long since I cooked one of these. Well thank you. Mich
It's hard to ruin a pork shoulder unless it's undercooked. All the fat on the inside, along with the skin covering a big part of the outside protect the meat from drying.
What I like to do is season it with a good dry rub, place it on an elevated rack inside a large baking pan and bake it at 275 degrees, uncovered, for about an hour a pound. One test for doneness is to check it with a fork for tenderness. If it tears apart easily, it's ready.
You can also go by internal temperature. When it reaches 190-200 degrees, the meat will shred easily. If you want it a little firmer for slicing, cook it to between 180-185 degrees.
