This is not your once-a-year centerpiece ham. The Smithfield Smoked Shoulder Picnic is truly versatile and easy to cook up year round and transform into delicious pulled pork sandwiches, pizzas or tacos – you name it. With its meaty texture and rich flavor, a smoked picnic is a staple you’ll count on for many of your favorite recipes. Cooking...
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Prepping and Serving

Preparing a Smithfield Ready-to-Cook Smoked Picnic

PreparingSmithfieldReadytoCook_PicnicHamHero

This is not your once-a-year centerpiece ham. The Smithfield Smoked Shoulder Picnic is truly versatile and easy to cook up year round and transform into delicious pulled pork sandwiches, pizzas or tacos – you name it. With its meaty texture and rich flavor, a smoked picnic is a staple you’ll count on for many of your favorite recipes.

Cooking Instructions- Crock Pot:

Prep Time: 5 minutes

Cook Time: 8 hours

Ingredients

4 pounds Smithfield Smoked Pork Shoulder Picnic

2 cups water

6 garlic cloves, whole, peeled

Directions

Place Smithfield Smoked Pork Shoulder Picnic into crock pot. Add water and garlic. Cook, covered, on low setting for 8 hours.

Transfer from crockpot to cutting board; reserve liquid. Using two forks, pull meat from bone; discard bone.

Reserved cooking liquid can be used when reheating or freezing pork.

To freeze, place pulled pork in a small amount of cooking liquid; cover tightly and freeze. Can be stored in freezer for up to 1 month.

Yield: 2 ½  quarts, 1 ½ pounds

 

Cooking Instructions- Conventional Oven:

Prep Time: 5 minutes

Cook Time: 6 hours

Ingredients

11 pounds Smithfield Smoked Pork Shoulder Picnic

2 quarts plus 3 cups water

12 garlic cloves, whole, peeled

Directions

Heat oven to 325°F. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. Add water and garlic. Cover with lid or aluminum foil; cook for 6 hours or until meat is tender.

Transfer shoulder from roasting pan to a cutting board; reserve liquid. Using two forks, pull meat from bone; discard bone.

Reserved cooking liquid can be used when reheating or freezing pork.

To freeze, place pulled pork in a small amount of cooking liquid; cover tightly and freeze. Can be stored in freezer for up to 1 month.

Yield: 5 ½ quarts, 4 ½ pounds.

 

Safe Thawing Methods:

Refrigeration: Allow at least 24 hours to thaw frozen pork in the refrigerator. Thawed pork can remain safe for up to 3 days in the refrigerator, and may be refrozen without cooking.

Cold Water Bath: If the pork is not sealed in a leak-proof package, take it out of the package and seal it in a leak-proof plastic bag to prevent bacterial contamination. Submerge the bag in cold tap water, changing the water every 30 minutes. Once thawed, the pork must be cooked immediately. Do not refreeze foods thawed by the cold-water bath method without cooking.

Microwave: Cook immediately after thawing in a microwave. Foods thawed in the microwave must be cooked before refreezing.

For further information on thawing, visit the USDA website.