Tender, juicy smoked pork shoulder is flavored with a simple glaze made with apricot preserves. The roast is first boiled with seasonings and then it's glazed and baked to perfection. Serve the pork shoulder with potatoes or sweet potatoes along with your favorite vegetables.
Smoked pork shoulder (or Boston Butt) is also known as a "picnic ham." A real ham comes from the hind leg and thigh of the animal and a picnic ham comes from the shoulder.
The pork can be used for sandwiches as well. Serve it sliced or shredded on buns with mustard barbecue sauce or plain yellow mustard.
- 1 boneless smoked pork shoulder or Boston butt, about 2 1/2 to 3 1/2 pounds
- 4 black peppercorns
- 2 whole cloves
- 1 medium bay leaf
- 1/2 cup apricot preserves or pineapple preserves
- Place the pork shoulder in a large Dutch oven or 6-quart stockpot; cover with water.
- Add peppercorns, cloves, and bay leaf to the pork and bring to a boil over high heat. Reduce heat and simmer for about 2 hours, or until the smoked pork is very tender. Remove from heat; let meat cool.
- Heat the oven to 375 F.
- Line a roasting pan or 9-by-13-by-2-inch baking pan with foil.
- Warm the apricot preserves in a saucepan over low heat or in the microwave just until softened.
- Place the cooled pork in the prepared roasting pan and brush it with the apricot preserves.
- Bake the pork shoulder in the preheated oven for 30 to 40 minutes.