Provides cooked pork for 3 meals

          Fresh picnic shoulder with bone         2-1/2 pound
 

               1. Place picnic shoulder on rack in shallow roasting pan.
                  If meat thermometer is used, insert it in center of
                  roast so tip does not touch bone or fat.
               2. Roast, uncovered, at 325øF (slow oven) until done,
                  about 2-1/2 to 3 hours. To test for doneness, make a
                  small cut next to bone into thicker part of meat.
                  Juices will be clear when meat is done. Meat
                  thermometer, if used, should read 170øF.
               3. Remove fat from drippings. Defatted drippings will
                  measure about 2 tablespoons; save half for Roast Pork
                  with Gravy  and half for Pork and Cabbage soup .
               4. Separate meat from rind, fat, and bone. Using the
                  smaller pieces of pork, dice and save 1 cup of meat for
                  Pork and Cabbage Soup. Slice remaining meat. Save half
                  for sandwiches and half for Roast Pork with Gravy.
                  Cooked pork will keep 3 to 4 days in the refrigerator.