The Best Picnic Roast Recipe – Slow Roasted Pork Shoulder

This slow-roasted picnic roast recipe, will surely impress your entire family! I love the tantalizing smell of slow-roasted pork wafting through the house, drawing everyone into the kitchen… All eager to experience the flavorful masterpiece that awaits them! 

Tender, Juicy Picnic Roast

In one corner, we have the tantalizing marinade—your secret weapon for infusing the meat with layers of taste. This carefully crafted blend of olive oil, soy sauce, Worcestershire sauce, and a symphony of herbs and spices creates a marinade that will dance on your taste buds. The roast eagerly soaks up these flavors, taking on a new dimension of succulence. The marinade works its magic, transforming an already incredible cut of pork into a masterpiece at any table.

In the other corner, we have the simplicity and beauty of slow cooking. As the roast nestles itself in the oven, the low heat embraces it, coaxing out tenderness and allowing 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. The slow-roasted picnic roast recipe becomes a centerpiece that reflects your dedication and love for creating unforgettable meals for your family and friends.

So, whether you choose to dive into the world of marinades, letting the flavors mingle overnight, or opt for the simplicity of slow cooking alone, you’ll create a memorable masterpiece! Infused with love, care, and a touch of your unique personality. This picnic roast recipe will help you make memories!

Understanding Different Cuts: 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.

Basic Ingredients

The basic ingredients include dry rub seasoning for this picnic roast recipe… However, if you want to marinade your roast first (I highly commend) those ingredients are below!

• 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

Cooking Process

1. Begin by bringing the picnic roast to room temperature. This allows for even cooking throughout the cut.
2. Preheat your oven to a low heat of 325°F (163°C) and prepare a roasting pan or a wire rack set in a rimmed baking sheet.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

Picnic Roast Marinade

Marinating the picnic roast overnight before cooking it can really enhance the flavor and tenderness of the meat! Marinating allows the flavors from the marinade to penetrate the meat, resulting in a more flavorful end result.

If you have the time, marinating the picnic roast the night before can be a great option. Before applying the dry rub in the recipe below. Make sure to place the roast and marinade in an airtight container or sealable plastic bag in the refrigerator overnight.

Marinating the roast overnight allows the flavors to develop and infuse into the meat more thoroughly. It can also help to tenderize the meat by breaking down its fibers.!

When ready to cook, remove the roast from the marinade, pat it dry, and then proceed with applying the dry rub as mentioned in the recipe above. The combination of the marinade and dry rub will contribute to a flavorful & succulent slow-roasted picnic roast.

Remember to discard the marinade after removing the roast from it, as it contains raw pork meat juices. Then, make sure that the roast comes up to room temperature before cooking (for even & consistent cooking.)

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

Marinading Instructions

1. 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.
2. Place the picnic roast in a large resealable bag or a shallow dish that can accommodate the roast and the marinade.
3. 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.
4. 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.
5. 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.
6. Proceed with the dry rub and slow-roasting method mentioned in the original recipe. Apply the dry rub generously to the roast and slow cook it according to the cooking instructions.

The marinade combines savory, tangy, and herbaceous flavors, which will infuse into the meat during the marinating process, enhancing its taste and tenderness. It pairs well with the slow-roasting method and adds an additional layer of deliciousness to your picnic roast.

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.

Favorite Side Dishes

Loaded Potato Salad

Soft Sourdough Rolls

Strawberry Walnut Salad

Green Goddess Salad

BBQ Bacon Baked Beans

Why is it called a picnic roast?

The name “picnic roast” comes from the historical association of this cut of pork with outdoor picnics and gatherings!

In the past, the picnic shoulder was a popular choice for outdoor feasts, including picnics and barbecues. The cut provided a large portion of meat that could feed a crowd, making it suitable for social gatherings and outdoor events. It was a convenient and economical option for sharing a flavorful and hearty meal.

The term “picnic roast” has continued to be used to refer to this particular cut, even though it is now commonly cooked indoors as well. The picnic roast is also known by other names, such as pork picnic shoulder or picnic ham, depending on the region and traditions.

What is Picnic Roast Good For?

1. Slow Roasting: The picnic roast is ideal for slow roasting. Its rich flavor and slightly higher fat content make it perfect for long cooking times at low heat. Slow roasting allows the connective tissues to break down, resulting in tender and juicy meat. It can be seasoned with a dry rub or marinated to infuse it with flavors.
2. Pulled Pork: The picnic roast is a popular choice for making pulled pork. After slow roasting, the meat becomes tender and easy to shred. Pulled pork can be used in sandwiches, tacos, sliders, or as a topping for nachos. It pairs well with barbecue sauce for a tangy and savory flavor.
3. Braising: The picnic roast can be braised to create flavorful and succulent dishes. Braising involves searing the meat and then simmering it in liquid over low heat. This method helps tenderize the meat while infusing it with the flavors of the braising liquid. The resulting dish can be served with vegetables, rice, or potatoes.
4. Smoked Meat: Due to its slightly higher fat content, the picnic roast is a great choice for smoking. It absorbs the smoky flavors well and develops a delicious outer crust. Whether you use a smoker or a grill with smoking wood chips, the picnic roast can be transformed into mouthwatering smoked pork.
5. Stews & Soups: The picnic roast can be cut into chunks and used in stews and soups. The slow cooking process allows the meat to become tender and flavorful, infusing the dish with its rich taste. It adds depth and heartiness to dishes like chili, bean soups, or hearty vegetable stews.
6. Carnitas: The picnic roast can be used to make delicious carnitas, a Mexican dish of crispy and tender pulled pork.

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.

At 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.

Remember to account for additional time if you choose to marinate the roast or use a dry rub before cooking. Also, keep in mind that the thickness and quality of the meat can affect the cooking time. It’s always a good idea to check the internal temperature periodically to ensure it reaches the desired level of doneness.

Cooking a picnic roast at a lower temperature for an extended period of time allows for the flavors to develop and the meat to become tender. This slow cooking process results in a melt-in-your-mouth texture and deliciously seasoned roast.

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:

1. Protects 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.
2. Crispy 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.
3. Self-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.

However, if you prefer a different texture or have personal preferences, you can also cook the picnic roast with the fat side down. In this case, the fat will melt and keep the meat moist from the bottom. Just keep in mind that the fat won’t create a crispy outer layer, and you may need to add extra moisture to prevent the meat from drying out.

Do you cover picnic roast when roasting?

Covering the picnic roast recipe while roasting is not necessary, but it can be done depending on your preferences and desired outcome. Here are some considerations:

1. Moisture Retention: By covering the roast with foil or a lid, you can help retain moisture during the cooking process. This can result in a juicier end result. However, keep in mind that covering the roast may prevent the outer surface from browning and developing a crispy crust.
2. Crispy Skin: If you prefer a crispy exterior on your picnic roast, it’s best to leave it uncovered during roasting. This allows the heat to circulate around the meat, promoting browning and caramelization. The exposed surface will develop a flavorful crust, adding texture and depth to the dish.
3. Cooking Time: Covered roasting may slightly increase the cooking time, as the trapped moisture can create a more humid cooking environment. If you choose to cover the roast, it’s a good idea to periodically check the internal temperature using a meat thermometer to ensure it reaches the desired level of doneness.

​Slow-roasted picnic roast is an excellent way to indulge in tender and flavorful pork. With simple ingredients and a little research, you can master the art of slow-cooked meats. Whether you use a roasting pan, slow cooker, or Instant Pot, the slow cooking process and a low-and-slow approach will yield the best results. So, gather your ingredients, follow the recipe card, and savor every bite of this succulent pork dish that is sure to please your entire family.