Picnic shoulders are a great cut of pork—lots of meat, skin and connective tissue that, when cooked, correctly turns into beautiful, soft and moist meat. One of the issues with this awesome cut of meat is that in order for it to really shine, you have to cook it for a very long time. And if you don’t have a plan, using this super-delicious (very inexpensive) cut is banished to weekend cooking, at best. Or never even brought home from the store, at worst … unless you have a pressure cooker. Pressure cookers are a tool used to cook pretty much anything under pressure generated by the heat and steam produced from cooking. They have gotten a bad reputation over the years because when they are used incorrectly they’re known to explode. But if used correctly, they can take tougher cuts that were once only special-occasion foods and bring them into the realm of weeknight cooking. I’ve seen the Instant Pot for sale all over town. This is a great place to take that particular new kitchen tool for a spin.
Pork and bourbon and peaches—cooked until soft, rich and sweet, with just a bit of acidity. This smashed pork is perfect along with some roasted potatoes or plain white rice. Although, to me, it makes a perfect open-faced sandwich on a toasted english muffin. Slice a couple of green onions, with maybe some hot sauce, and you’ve got a perfectly soothing meeting of crunch and soft.
Out of the pressure cooker
Pork picnic shoulder with peaches and bourbon
Ingredients
Instructions
Notes
Yield: 4