Yes, the picnic ham is attached to the shoulder (butt) …

Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Batisraul.

Yes, the picnic ham is attached to the shoulder (butt) and should be done low and slow.

Batisraul Also Commented

Super Crispy-Skinned Slow-Roasted Pork Shoulder
Edra,
I let my shoulder roast rest 2-3 hours. I put it in an ice chest wrapped in foil then covered completely with bath towels. You will be amazed how hot it remains and how much more juicy it becomes. Take it out of the ice chest and right to a pre-heated 500 degree oven.


Super Crispy-Skinned Slow-Roasted Pork Shoulder
Your tip about putting the butt back in the oven at 500 degrees for a few minutes is a great little secret. I will be sure and try the next time we do Boston Butt or fresh picnic ham, which is very often.


Super Crispy-Skinned Slow-Roasted Pork Shoulder
You really can’t count on the number of hours to cook low and slow Bar-B-Que. You need a digital temp device to get it just right. The final readout after resting should be between 204 & 206 degrees internal.


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Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.