Fresh picnic shoulder

• 8 lb fresh pork shoulder
• 1 1/2 lb carrots
• 1/3 cup Himalayan pink salt
• 1 lb celery
• 6 cup water
• 1/3 cup olive oil, extra virgin
• 2 large onions quartered
• 1/2 cup margarine

1. Preheat oven 300 Fahrenheit
2. Rinse the meat put fat side up score the skin
3. Peel and wash carrots leave whole with quarter cup salt put on top of pork into the scoring areas
4. Add the carrots and chopped celery quarter the onions add oil drizzle over all the carrots celery onions add the remainder of salt on the veggies
5. Add 2 cups of water cook for 45 minutes
6. After 45 minutes up the temperature to 400Fahrenheit add 4 cups water add margarine on top of pork and cover cook till done

pork shoulder, carrots, salt, celery, water, olive oil, onions, margarine

Taken from cookpad.com/us/recipes/346058-fresh-picnic-shoulder (may not work)