This marinated and slow roasted picnic roast recipe is full of flavor and so tender it will impress your entire family!
Tender, Juicy Picnic Roast Recipe
Picnic roast or picnic shoulder roasts come from the front of the pigs shoulder. This is a naturally tough cut that is transformed into a tender masterpiece with slow cooker methods. This pork shoulder recipe takes 8-10 hours of cook time till tender… So give yourself plenty of time!
The marinade: This carefully crafted blend of olive oil, soy sauce, Worcestershire sauce, and a symphony of herbs and spices creates a flavorful marinade. Picnic roast soaks up these flavors, taking on a new dimension of succulence.
Slow cooking: Low heat allows the connective tissues to melt away. The result? A pork shoulder that’s so tender, it practically falls apart with the touch of a fork.
Why You’ll Love This recipe
- The marinating step in this pork roast recipe gives it so much wonderful flavor!
- Oven Searing at a higher temperature at the beginning of the cooking time develops a beautiful and flavorful crust with great texture!
- Slow Roasting this tough cut of meat magically transforms it into a tender masterpiece!
Ingredients
- 1- 4 to 5 pound roast, (pork shoulder), bone-in or boneless
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of paprika
- 2 tablespoons of brown sugar
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 1 tablespoon of dried thyme
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
Equipment Needed
- Cutting Board
- Roasting Pan
- Plastic Wrap
- Large bowl
- Carving Knife
- Paper Towels
- Instant Read meat Thermometer
Picnic Roast Recipe
- In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, minced garlic, dried rosemary, dried thyme, and black pepper. Ensure that the brown sugar is fully dissolved.
- Place the picnic roast in a large resealable bag or a shallow dish that can accommodate the roast and the marinade.
- Pour the marinade over the picnic roast, ensuring that it is fully coated. If using a bag, seal it tightly. If using a dish, cover it with plastic wrap or a lid.
- Place the marinating picnic roast in the refrigerator for at least 4 hours or overnight for optimal flavor. Turn the roast occasionally to ensure even marination.
- When you are ready to cook the roast, remove it from the marinade and allow any excess marinade to drip off. Discard the remaining marinade.
- Pat Picnic Roast dry,
- Let the picnic roast come to room temperature on the counter for an hour. This allows for even cooking throughout the cut.
- Preheat your oven to 450 degrees F.
- Make the spice rub: In a small bowl, combine the minced garlic, olive oil, paprika, brown sugar, salt, black pepper, and dried thyme to create a flavorful dry rub.
- Rub the entire surface of the picnic roast with olive oil, ensuring it is well-coated. This will help seal in the moisture and enhance the flavor.
- Sprinkle the dry rub mixture generously over the roast, making sure to cover all sides. Massage the spices into the meat for maximum flavor penetration.
Slow Roasting
- Place the seasoned picnic roast on the roasting pan or wire rack, fat cap side up, to allow for deliciously crispy skin. If desired, you can also cover the roast with aluminum foil during the initial cooking phase to retain moisture.
- Roast in 450 F oven for 30 minutes to give it a good oven sear! This oven sear helps to create a flavorful crust with great texture!
- Reduce oven to a low heat of 250°F (163°C) and prepare a roasting pan or a wire rack set in a rimmed baking sheet.
- Slow roast the pork shoulder for approximately 8-10 hours, or until the internal temperature reaches around 195°F (90°C). Use a meat thermometer to ensure accuracy.
- After removing the roast from the oven, let it rest for about 20 minutes to allow the juices to redistribute within the meat. This resting period ensures a tender and juicy result.
- Once rested, use a sharp knife to slice or shred the pork shoulder, depending on your preference. The meat should be incredibly tender and easy to work with.
- Serve the slow-roasted picnic roast as a delectable centerpiece or use it to create delightful pork sandwiches. Drizzle with your favorite bbq sauce for an added burst of flavor.
Storage Tips
If you have leftovers, store the cooked picnic roast recipe in an airtight container in the refrigerator. It can last for up to 3-4 days, allowing you to enjoy the succulent pork in various ways.
Use the leftover meat to make pork nachos, add it to stir-fries, or incorporate it into pasta dishes for a burst of flavor.
Boston Butt vs. Picnic Roast
Before we proceed, let’s clarify the difference between the two popular cuts: Boston butt and picnic roast. While they both come from the shoulder area of the pig, there are slight variations in texture and cooking techniques.
- Boston Butt: Known for its marbling and tenderness, the Boston butt is perfect for slow cooking methods like roasting or braising. It delivers juicy meat that is ideal for pulled pork and delectable pork sandwiches.
- Picnic Roast: With slightly more connective tissue, the picnic roast requires slow cooking to break down and tenderize the meat. It’s a versatile cut that can be used for roasting or smoking, offering a rich and savory flavor.
A picnic roast can be bone-in or boneless pork shoulder roast, depending on how it is prepared and sold. Both bone-in and boneless versions of the picnic roast are commonly available at grocery stores and butcher shops.
The bone-in picnic roast includes the upper part of the front leg bone, which adds flavor and can contribute to the cooking process. The bone can also be utilized for making stocks or broths after the roast is cooked.
On the other hand, a boneless picnic roast has had the bone removed, providing convenience for cooking and carving. It can be easier to handle and slice, especially if you plan to shred or slice the meat after cooking.
Side Dishes
Picnic Roast FAQs
How long do you cook pork picnic roast at 250 degrees F
When cooking a picnic roast at 250 degrees Fahrenheit (121 degrees Celsius), it is important to note that cooking times can vary depending on the size of the roast and personal preferences. However, as a general guideline, you can estimate the cook time to be around 6-8 hours.u003cbr/u003eAt this low and slow temperature, the picnic roast will slowly cook, allowing the connective tissues to break down, resulting in tender and juicy meat. It is recommended to use a meat thermometer to determine the doneness of the roast. The internal temperature should reach around 195-200 degrees Fahrenheit (90-93 degrees Celsius) for the meat to be properly cooked and tender.u003cbr/u003eRemember to account for additional time if you choose to marinate the roast or use a dry rub before cooking. .
Do you cook picnic roast fat side up or down?
When cooking this picnic roast recipe, I recommend to cook it with the fat side up. Here’s why:u003cbr/u003eProtects the Meat: Placing the fat side up acts as a natural basting agent. As the roast cooks, the fat slowly renders and drips down into the meat, keeping it moist and flavorful. The fat acts as a protective barrier, preventing the meat from drying out.u003cbr/u003eCrispy Skin: If you want to achieve crispy skin on the roast, having the fat side up allows it to crisp and brown nicely during the cooking process. This can add an appealing texture and flavor to the finished dish.u003cbr/u003eSelf-Basting Effect: The fat that melts during cooking helps to self-baste the meat. As it drips down, it carries the flavors from the fat and seasonings, enhancing the taste of the meat as it cooks.
Recipe Card
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Slow Roasted Picnic Roast Recipe
Ingredients
- 1- 4 to5 pound picnic roast marinaded or not (pork shoulder), bone-in or boneless (Optional marinade recipe below!)
- 4 cloves of garlic minced
- 2 tablespoons of olive oil
- 2 tablespoons of paprika
- 2 tablespoons of brown sugar
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 1 tablespoon of dried thyme
- Marinade Ingredients:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 4 cloves garlic minced
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
Instructions
- In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, minced garlic, dried rosemary, dried thyme, and black pepper. Ensure that the brown sugar is fully dissolved.
- Score your picnic roast 1/4 inch deep, 1 inch apart across the exterior then 1/4 inch deep every 1 inch going the opposite direction. This helps the marinade get into the meat.
- Place the picnic roast in a large resealable bag or a shallow dish that can accommodate the roast and the marinade.
- Pour the marinade over the picnic roast, ensuring that it is fully coated. If using a bag, seal it tightly. If using a dish, cover it with plastic wrap or a lid.
- Place the marinating picnic roast in the refrigerator for at least 4 hours or overnight for optimal flavor. Turn the roast occasionally to ensure even marination.
- When you are ready to cook the roast, remove it from the marinade and allow any excess marinade to drip off. Discard the remaining marinade.
- Pat Picnic Roast dry,
- Let the picnic roast come to room temperature on the counter for an hour. This allows for even cooking throughout the cut.
- Preheat your oven to 450 degrees F.
- Make the spice rub: In a small bowl, combine the minced garlic, olive oil, paprika, brown sugar, salt, black pepper, and dried thyme to create a flavorful dry rub.
- Rub the entire surface of the picnic roast with olive oil, ensuring it is well-coated. This will help seal in the moisture and enhance the flavor.
- Sprinkle the dry rub mixture generously over the roast, making sure to cover all sides. Massage the spices into the meat for maximum flavor penetration.
- Place the seasoned picnic roast on the roasting pan or wire rack, fat cap side up, to allow for deliciously crispy skin. If desired, you can also cover the roast with aluminum foil during the initial cooking phase to retain moisture.
- Roast in 450 F oven for 30 minutes to give it a good oven sear! This oven sear helps to create a flavorful crust with great texture!
- Reduce oven to a low heat to 250°F (163°C) and prepare a roasting pan or a wire rack set in a rimmed baking sheet.
- Slow roast the pork shoulder for approximately 8-10 hours, or until the internal temperature reaches 145-165 for a medium roast, or 195°F (90°C) for a tender fall apart texture. Use a meat thermometer to ensure accuracy.
- After removing the roast from the oven, let it rest for about 20 minutes to allow the juices to redistribute within the meat. This resting period ensures a tender and juicy result.
- Once rested, use a sharp knife to slice or shred the pork shoulder, depending on your preference. The meat should be incredibly tender and easy to work with.
- Serve the slow-roasted picnic roast as a delectable centerpiece or use it to create delightful pork sandwiches. Drizzle with your favorite bbq sauce for an added burst of flavor.
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Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
4 comments
Juliea Huffaker
Hi Jake… Yes this recipe is not for medium roast but for a tender roast that tends to fall apart when you cut into it. There are a couple reasons your may have been dry: not marinading very long, not resting for 20 minutes before cutting into it. The high temp sear at the beginning pf roasting time helps seal in moisture, so don’t skip that. The connective tissue in a picnic roast breaks down as it cooks, and at 190 degrees F internal temp it should result in a soft, easily shredded texture. However, the exact temperature at which a picnic roast falls apart can vary slightly depending on factors like the size of the roast, or the quality of the meat. I’m updating the recipe card to clarify… Thank you!
Caroline
In the recipe card, it states a slow roasting temperature of 325 degrees; there is a paragraph afterward about slow roasting at only 250 degrees. I am following the recipe card temp of 325 d and just wondered about the discrepancy. Thank you! It smells amazing right now.
Juliea Huffaker
Hi Caroline! Thanks for asking! Roast at 250 I hope this helps!
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