Ibérico Pork Shoulder (Picnic)
Ingredients: Free-range Ibérico Pork Shoulder.
WHAT ARE REAL CUSTOMERS SAYING
WHAT MAKES IBÉRICO PORK SO SPECIAL?
Those who have savored Ibérico all agree on one thing…
They couldn’t believe they were eating pork when they first tried it.
The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.
Easy to follow recipe and excellent crispy skin and moist meat results. The crowd was happy. Protip, I splashed vodka on the skin as it air dried in the refrigerator for 24 hours prior to baking.
Smoked this shoulder on the traeger for about 19 hours at 225 until it fell off the bone. Just an amazing product. Delicious...
This is one of the most flavorful pork shoulders I’ve ever cooked. I prepared this for a tailgate and fed about 30 people with it. People could not stop talking about how delicious and tender it was.
The Picnic's flavor is sublime. Cooked on a rotisserie using cherry hardwoods the Picnic was rubbed with Moscato grapes and served with a watercress salad, white wine braised baby artichokes, several bottles of Gattinara and finished off with an espresso corto and a shot of Gran Duque D'Alba! Sorry no one could hold a camera long enough to take a picture
This sounds absolutely amazing from start to finish! We don't blame you for not having pictures :)
We slow smoke this treat and have never been disappointed. The flavor is outstanding and the meat falls off the bone. We typically use the leftovers for carnitas; and get get over how great they are!
