Whether smoked pork shoulder picnic is already cooked or requires further cooking is a common question for those looking to prepare this delicious cut of meat. The short answer is that while smoking cooks the pork shoulder, it is generally not cooked all the way through during the smoking process. Additional cooking is usually needed after smoking to fully cook the pork and make it safe to eat.
What is pork shoulder picnic?
Pork shoulder picnic, also known as pork picnic roast or pork picnic shoulder, refers to the upper part of the front leg of the pig. It is an economical cut of pork that contains a good amount of fat marbling for added flavor and moisture. The name “picnic” comes from the fact that this cut of pork was traditionally used for outdoor picnics and gatherings since it can be cooked slowly over indirect heat for pulled pork sandwiches.
Is smoked pork shoulder picnic fully cooked?
Smoking brings the internal temperature of the pork shoulder up to around 165°F-185°F, but does not fully cook it all the way through. The USDA recommends cooking pork to a minimum internal temperature of 145°F with a 3 minute rest time to be considered safe to eat. Smoking alone does not bring the pork shoulder up to the FDA recommended safe minimum internal temperature.
This means that smoked pork shoulder picnic typically needs additional cooking after being smoked to be considered fully cooked and safe to eat. The smoking cooks the outer portions more than the center, so the internal temperature needs to be raised to the proper doneness for pork.
How to tell if smoked pork shoulder is fully cooked
Here are some ways to determine if your smoked pork shoulder picnic is fully cooked and ready to eat:
- Use an instant read meat thermometer to check the internal temperature in the thickest part of the meat. It should reach 145°F.
- Check for visual signs of doneness. The meat should be slightly pink but not red, and the juices should run clear.
- The bone should wiggle easily in the socket when twisted.
- The meat should shred or pull apart easily.
If the pork shoulder does not meet these markers of doneness, it needs further cooking until the proper internal temperature and visual signs are achieved.
How to fully cook smoked pork shoulder
If your smoked pork shoulder did not reach the minimum safe internal temperature and proper doneness, here are some ways to finish cooking it:
- Oven: Place the smoked pork shoulder in a roasting pan and cook in a 300°F oven until it reaches an internal temperature of at least 145°F, about 1-2 hours.
- Grill: Transfer the smoked pork to a medium indirect heat grill. Cover and continue cooking for 45 minutes – 1 hour until fully cooked.
- Slow cooker: Add 1-2 cups of barbecue sauce, stock or broth to a slow cooker. Place the smoked pork shoulder in the slow cooker and cook on low for 4-6 hours until tender.
- Sous vide: Vacuum seal the smoked pork shoulder in a sous vide bag. Cook in a water bath at 165°F for 10-24 hours depending on size.
Be sure to always use a meat thermometer to verify the pork has reached the proper internal temperature for safety and doneness.
Tips for smoking and cooking pork shoulder
Here are some helpful tips for properly smoking and cooking pork shoulder picnic to perfection:
- Choose a bone-in shoulder picnic for better flavor and moisture.
- Trim off any excess fat to help prevent grease fires when smoking.
- Smoke the pork shoulder at around 225-250°F using your preferred wood chips until it reaches an internal temp of 165°F.
- Spritz occasionally with a mix of apple juice, cider vinegar, and whiskey to keep it moist.
- Allow 1-2 hours of smoking per pound. Plan for 10-14 hours for a full pork shoulder.
- After smoking, wrap in foil and rest for 1 hour before checking internal temp.
- Finish cooking to proper doneness by oven, grill, slow cooker, or sous vide.
- Rest meat for 20-30 minutes before pulling or slicing for maximum juiciness.
Conclusion
While hot smoking brings pork shoulder up to a cooked temperature, it does not fully cook the meat all the way through to the proper safe internal temperature. Additional cooking is required after smoking to finish cooking the pork shoulder picnic and make it safe to eat. Using a meat thermometer to check the internal temp and looking for visual signs of doneness are the best ways to confirm that smoked pork shoulder is fully cooked before serving.