Indulge in the exquisite flavors of our Crispy Shoulder Picnic Roast or Tender Pulled Pork recipe, crafted to perfection with Campo Grande Ibérico Pork Shoulder. Whether you're seeking a succulent roast or irresistibly tender pulled pork, this recipe promises to elevate your culinary experience. With its rich marbling and savory aroma, this dish serves as the ultimate centerpiece for any gathering. Prepared with care and attention to detail, our recipe offers a harmonious blend of flavors, complemented by the subtle notes of fresh herbs and aromatic garlic. Embark on a culinary journey and savor every moment as you enjoy this delectable creation, sure to delight even the most discerning palates.

Recipe for Ibérico Crispy Shoulder Picnic Roast 

Ingredients:

• 1 large Campo Grande Ibérico Pork Shoulder
• Coarse salt, to taste
• Freshly ground black pepper
• Fresh herbs (optional)
• 1 garlic clove
• 4-5 dried bay leaves
• 1 cup of white wine (for roast) 

Preparation:

1. Preheat your oven to 350°F (175°C).
2. Rinse the shoulder picnic thoroughly under cold water and pat it dry with paper towels.
3. Using a sharp knife, score the skin of the roast diagonally to create a diamond or square pattern.
4. Rub the skin generously with coarse salt, ensuring it penetrates into the cuts. Sprinkle with black pepper and fresh herbs if desired.
5. Place the roast on a baking sheet, skin side up.
6. Drizzle olive oil over the skin and massage gently to distribute evenly. Pour the white wine, bay leaves, and garlic on the baking sheet.
7. Cover the roast with aluminum foil and bake in the preheated oven for approximately 6 hours. Estimate about 1 hour of cooking time for every 2.5 pounds of meat. 
8. After the initial cooking time, remove the aluminum foil and increase the oven temperature to 450°F (230°C).
9. Continue baking the shoulder uncovered for an additional 30-45 minutes, or until the skin turns golden brown and crispy, and the internal temperature reaches 160-170°F (70°C).
10.  Remove the shoulder from the oven and let it rest for 15-20 minutes before slicing and serving.