Heating Pork Shoulder Picnic - Half or Sliced
Cook's bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions.
If frozen, thaw in refrigerator for 1 to 2 days before heating.
Heat oven to 325ºF. Remove all packaging materials including clear 'button' on bone of picnic. Place picnic on rack in shallow roasting pan (flat/face Side Down). Add 1 cup water to pan and cover tightly with aluminum foil. Heat 20 to 25 minutes per pound.
Remove all packaging materials including clear 'button' on bone of picnic. Place picnic in 3 ½- to 5-quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Cover and heat on Low 6 to 7 hours (High: 3-4 hours).
Remove all packaging materials including clear 'button' on bone of picnic. Place picnic in large stockpot; cover with water. Bring to a boil over high heat; reduce heat, cover and simmer 1 ½ to 2 hours until heated through.
Try serving Picnic Steaks for breakfast with eggs, or grill and serve for dinner with sweet potatoes. Both the large Picnic End and Steaks are the perfect size for seasoning soups, beans or greens — and there is enough meat on the bone to cut off and add to the dish before serving.
Heat large skillet over medium-high heat. Add picnic steaks to skillet and cook 2 to 3 minutes per side until heated through.
Heat gas or charcoal grill to medium. Grill picnic steaks 3 to 4 minutes per side until heated through.
Tip: To reduce sodium level, before heating, put picnic in pan and cover with water. Soak overnight in refrigerator, changing water at least once before cooking. Drain water and follow directions above to heat picnic..