Oven-roasted pork picnic shoulder with prunes from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 111) by Peter Sanagan

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Accompaniments: Creamy mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book’s Beef stock for beef stock. Refrigerate seasoned pork for 8-12 hours. Roast for about 5.5 hours.

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