Perfect Picnic Roast Recipe - How to Cook Slow Roasted (2024)

This marinated and slow roasted picnic roast recipe is full of flavor and so tender it will impress your entire family!

Tender, Juicy Picnic RoastRecipe

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

1. The marinating step in this pork roast recipe gives it so much wonderful flavor!
2. Oven Searing at a higher temperature at the beginning of the cooking time develops a beautiful and flavorful crust with great texture!
3. 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
• ¼ cup olive oil
• ¼ cup soy sauce
• ¼ 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 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. Pat Picnic Roast dry,
7. Let the picnic roast come to room temperature on the counter for an hour. This allows for even cooking throughout the cut.
8. Preheat your oven to 450 degrees F.
9. 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.
10. 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.
11. 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

1. 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.
2. 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!
3. Reduce 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.
4. 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.
5. 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.
6. 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.
7. 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

Loaded Potato Salad

Soft Sourdough Rolls

Strawberry Walnut Salad

Green Goddess Salad

BBQ Bacon Baked Beans

Picnic Roast FAQs

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!

Slow Roasted Picnic Roast Recipe

Yield: 4 pounds

Prep Time: 4 hours

Cook Time: 9 hours

Additional Time: 20 minutes

Total Time: 13 hours 20 minutes

I love the tantalizing smell of slow-roasted pork wafting through the house, drawing everyone into the kitchen... All eager to experience the flavor! Whether you choose to marinade, 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 personality. This picnic roast recipe will help you make memories!

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:
• ¼ cup olive oil
• ¼ cup soy sauce
• ¼ 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

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. Pat Picnic Roast dry,
7. Let the picnic roast come to room temperature on the counter for an hour. This allows for even cooking throughout the cut.
8. Preheat your oven to 450 degrees F.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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!
14. Reduce 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.
15. 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.
16. 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.
17. 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.
18. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

MORE RECIPES

Boston Butt Pork Butt Roast Recipe

Perfect Picnic Roast

Smoked Pork Tenderloin

Fresh Ham Roast

Smoked Pulled Pork

Smoked Brisket

Slow Cooker Pork Loin

More Meats