I love bargains and the best one out there is pork shoulder (or picnic) roast. I can usually get it anywhere from $0.99 to $1.69 a pound if I watch for it. My favorite way to cook it follows in this recipe. I think what we love best about it though is the wide variety of dishes I make for the rest of the week with this one roast! We do the traditional mashed potatoes, gravy and green beans the first night, cuban sandwiches the next night, and some variation of tacos another night. And if I made enough gravy, open faced hot sandwiches another night, too. It takes a long time to cook it the way I love the best, so I try to stretch out the leftovers as long as possible.
10-12 pound bone-in pork shoulder (picnic) roast
4 cloves crushed garlic
2 TBSP fennel seeds
zest and juice of one lemon
2 TBSP olive oil
2 quarts of chicken stock
2 TBSP flour
Preheat the oven to 275 degrees F. Place roast in a deep roasting pan. Smother top of roast with the garlic, fennel, lemon and olive oil. Roast in the oven covered for 10 hours. Yes, 10 hours! Two hour before completion, add the chicken stock to the drippings in the bottom of the pan. Re-cover. When the roast is done, let sit on a cutting board while you prepare the gravy. Mix a 1/2 cup of the pan drippings into a cup with the flour. Pour back into the remaining pan drippings and cook on medium heat, stirring constantly, until it thickens. Let cool.