In order to make a picnic shoulder, Marc Vetri recommends that it should be refrigerated after being mixed with crushed fennel seeds and peppercorns. The pork should be placed in the oven after it has been preheated, and cooked for about 5 ½ hours, blended with sugar and vinegar.
When preparing it, start by crushing fennel seeds as well as peppercorns using the bottom part of a heavy skillet. Transfer the mix to a small bowl and add 1/4 cup of sugar and 1/4 cup of salt. Rub the mixture over the shoulder, cover it in a large glass dish and refrigerate for about 6 hours or more.
Preheat the oven to 325 F, and then place the meat in a deep roasting pan. Excess spices should be rubbed. After that, add 1 cup of boiling water to the roasting pan, after which it should be covered tightly.
Transfer the pan to the oven for roasting. This can take about 5 ½ hours.
Remove the pan from the oven and discard the foil. Increase the heat to 500 F. Stir about ¼ cup of brown sugar and vinegar to make a juice, and then pour in the pan. Return it for roasting once again in the oven while watching it closely to avoid burning. Once the pork turns brown and the liquid reduces, give it about 12 more minutes. Serve with a mix of apple, greens, carrot and oil and seasoned with pepper and salt.