Cooking Instructions:

1. Preheat the oven to 300 F. Using a mortar and pestle, roughly crush the juniper berries. 
2. In a small bowl, mix together the sour cream and mustard. Add salt and pepper if desired to taste. 
3. Rub the mustard mixture all over the pork picnic shoulder and place it into a 13x9-inch roasting pan. Sprinkle the crushed juniper berries on top of the meat.
4. Cover the roasting pan tightly with foil and place in the fully preheated oven for 2 hours.
5. After 2 hours remove the foil and cook for another 1.5-2 hours uncovered.
6. Either slice pieces to serve or pull the meat into strands with two forks. Drizzle with the juices from the pan.
   
   

Note: I very lightly season the pork with cracked black pepper before the mustard rub but I don’t add any extra salt as I prefer less salty food.