A picnic bone is part of a specific cut of meat known as a picnic shoulder or picnic ham. The picnic shoulder comes from the front leg of the pig and includes parts of the shoulder and arm. It is an inexpensive, flavorful cut that is best cooked slowly using moist heat.
What is a picnic shoulder?
The picnic shoulder, also sometimes called a picnic ham, is an oval-shaped cut of meat that comes from the upper part of the front leg of the pig. It contains parts of the shoulder as well as some of the foreleg or arm.
The exact cuts that make up a picnic shoulder can vary, but typically it contains:
- Part of the pork shoulder/butt (upper part of front leg)
- Part of the pork arm/foreleg (lower part of front leg)
- The shank meat
It does not contain the more tender loin or hand parts. Because it contains a good amount of connective tissue, the picnic shoulder must be cooked using the proper moist heat method to break down the collagen and become tender.
What is a picnic bone?
The picnic bone is the humerus bone of the pig. It is part of the foreleg or arm portion of the front leg.
This cylindrical bone runs through the center of the picnic shoulder. When the shoulder is cooked properly, the bone should slide right out of the cooked meat.
The bone is surrounded by flavorful dark meat. Leaving the bone in during cooking helps keep the meat juicy and gives it more flavor.
What are the characteristics of a picnic shoulder?
Here are some key characteristics of the picnic shoulder cut of pork:
- It contains significant marbling and connective tissue.
- The abundant collagen results in great flavor when cooked slowly.
- It is an inexpensive cut.
- It contains the flavorful picnic bone.
- It takes well to slow, moist cooking methods.
- When cooked properly, it yields very tender, juicy meat.
Because of its composition, the picnic shoulder does not work well with quick cooking methods like grilling or pan frying. The connective tissue requires time to break down.
What is the ideal cooking method for picnic shoulder?
To turn the picnic shoulder into succulent, fall-off-the-bone meat, it must be cooked using the right technique. The best method is slow, moist heat cooking such as:
- Braising – Cooked in liquid like broth, wine, or barbecue sauce either on the stovetop or in the oven.
- Stewing – Simmered in liquid for a long time until fork tender.
- Pot roasting – Cooked in a covered pot with a small amount of liquid.
- Slow cooking – Cooked low and slow in a slow cooker with added liquid.
These slow moist-heat methods gently cook the meat while dissolving the collagen and connective tissue to result in a meat that is incredibly tender and succulent.
The picnic shoulder can take 2-4 hours of cooking time depending on size. It is done when it reaches an internal temperature of 180-190°F and the meat shreds easily.
What are some recommended ways to cook a picnic shoulder?
Here are just a few excellent ways to cook a picnic bone-in shoulder:
Slow cooker pulled pork
Place the shoulder in a slow cooker with barbecue sauce, broth, or root beer. Cook on low for 7-8 hours until fall-apart tender. Shred and use for sandwiches.
Braised picnic shoulder
Brown the seasoned shoulder in a Dutch oven. Add vegetables like onions, carrots, and celery. Pour in chicken or beef broth and red wine. Braise at 300°F for 3-4 hours until tender.
Picnic shoulder stew
Cut the shoulder into chunks. Brown the meat then add to a pot along with potatoes, carrots, peas, and pearl onions. Cover with broth. Simmer for 2-3 hours until vegetables are tender.
Rotisserie picnic shoulder
Season the shoulder with a dry rub. Roast on a rotisserie at 250°F for 4-5 hours until it reaches 190°F internal temperature.
Should you remove the picnic bone before cooking?
Many recipes call for removing the picnic bone before cooking the shoulder. However, leaving the bone in results in a moister, more flavorful finished dish for several reasons:
- It adds flavor – The bone imparts extra flavor to the meat during the cooking process.
- It keeps its shape – The bone helps the meat retain its shape instead of falling apart.
- It bastes the meat – The bone bastes the meat in its own juices during cooking.
- It indicates doneness – When the bone slides out cleanly, you know it’s done.
Just be sure to cook it slowly using moist heat. Removing the bone is recommended for quicker cooking methods only.
Nutrition Facts for Picnic Shoulder
Here are the nutrition facts for a 3-ounce serving of cooked picnic shoulder according to the USDA:
| Nutrient | Amount |
|---|---|
| Calories | 179 |
| Fat | 8.8g |
| Saturated Fat | 3.1g |
| Protein | 21.4g |
| Sodium | 54mg |
Like most pork cuts, the picnic shoulder provides a good amount of protein as well as important vitamins and minerals like niacin, vitamin B6, phosphorus, and selenium.
What are some substitutes for picnic shoulder?
If you can’t find picnic shoulder at your grocery store, here are some good substitutes:
- Pork butt/shoulder – Very similar cut from top of front leg.
- Pork picnic roast – Same cut but left whole rather than sliced.
- Pork cushion meat – From lower shoulder below blade bone.
- Lamb shoulder – Use similarly to pork shoulder.
- Chuck roast – Beef cut that requires braising.
Any tougher, collagen-rich cut of meat that is well-suited to moist cooking methods will work. The cooking time may vary.
Conclusion
The picnic shoulder is an affordable, flavorful cut of pork that contains the picnic bone in the arm section. Long, slow cooking with moist heat is required to break down its connective tissue and result in succulent pulled pork or stew meat. Leaving the bone in during cooking adds flavor and moisture. Shoulder/butt, picnic roast, and lamb shoulder all make good substitutes. With the right cooking method, the picnic shoulder yields incredibly tender and tasty pork.