This pork picnic roast is a delightfully juicy and tender pork dinner that's simple enough to serve for any weeknight family meal! The roast is first seasoned with my homemade pork roast seasoning then roasted to perfection in the oven. It's a practically hands-off recipe that will deliver tons of incredible flavor!
Easy Pork Picnic Roast Recipe
If you are looking for a practically hands-off main course to make for a busy weeknight, my easy pork picnic roast recipe is just the thing! You only need about 5 minutes to prepare the roast with olive oil and seasonings before the oven takes over.
The result is tender, juicy meat that is melt-in-your-mouth delicious. Trust me, you'll appreciate the simplicity of this dish, and everyone else will fall in love with the flavor.
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🥘 Pork Picnic Roast Ingredients
All it takes is a few simple ingredients to make an incredibly flavorful pork picnic roast with tender, juicy meat! When purchasing a picnic roast, the roast may have the shoulder bone attached, but you can cut it off before you start if you'd like. *See my recipe notes for instructions.
- Pork Picnic Roast - 3-4 pound pork picnic roast.
- Olive Oil - 1-2 tablespoons of extra virgin olive oil (EVOO).
- Pork Roast Seasoning - 2 ½ teaspoons of pork roast seasoning (see my recipe, or use your favorite brand).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Pork Picnic Roast
The majority of the time spent making this roast is when it's in the oven, so it's a mostly hands-off recipe! You will need a digital meat thermometer, a roasting pan (or baking dish), a wire rack, measuring spoons, a chef's knife, and a cutting board to get started.
A 3-4 pound picnic roast will yield around 6 servings! There's enough for family dinner and tasty leftovers the next day.
- Prep. Preheat your oven to 425°F (218°C) while you prepare the roast. Use a roasting pan or a baking dish with a wire rack to raise the roast.
- Season. Coat the 3-4 pound picnic roast on all sides with olive oil, then season generously with 2 ½ teaspoons of pork roast seasoning. Massage the seasoning so that it is evenly distributed over the roast.
- Roast. Set the meat into your roasting pan or on a rack in a baking dish and roast for 20 minutes at 425°F (218°C). Then reduce the temperature to 325°F (163°C) and continue roasting the pork picnic shoulder for 3-4 hours. The roast is done when the internal temperature reaches 185°F (85°C) as read by a digital meat thermometer.
- Rest & serve. Remove the roast from the oven when done and allow it to rest, loosely covered with a sheet of aluminum foil, for 25-30 minutes before slicing and serving.
Serve this delicious pork roast with your favorite sides, like roasted brussel sprouts, mashed potatoes, or a fresh salad. The leftovers can be used to make tasty pulled pork sandwiches, or you can add them to a soup or stew for extra flavor! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If desired, the bone can be removed from the roast. De-bone the roast by cutting along the path of the bone (typically, the bone can be felt on both ends) and using a sharp knife to trim the meat from the bone. Roll the roast and tie it with butcher twine to hold the shape.
- Add some liquid to the roasting pan to help keep the roast moist. Chicken broth, apple cider, or beer are all good options. *Basting is optional, as opening the door allows the heat out and drops your oven temperature.
- Cover the roast with foil for the last 1-2 hours of cooking time if it is browning quickly.
- You will know when your roast is done when the internal temperature reaches 185°F (85°C) by a digital meat thermometer.
- For crispy crackling skin, you can increase your oven temperature to 500°F (260°C) and allow it to preheat. Place the pork roast back in the oven and cook until the skin starts blistering and becoming "puffed". This should take around 20 minutes, and you'll need to rotate your pan every 5 minutes.
- Don't skip resting your pork roast for at least 25-30 minutes under a tented piece of foil before serving. This will help the meat reabsorb juices for the most tender and juicy meat ever.
- Slather with BBQ sauce or serve with pork gravy if desired.
🥡 Storing & Reheating
Allow your pork picnic roast to completely cool down to room temperature, then place any leftovers in an airtight container. Store in your refrigerator for up to 3-4 days.
Freezing Pork Picnic Roast
Wrap your cooled pork roast leftovers in plastic wrap or a layer of aluminum foil. Place the leftovers in a heavy-duty resealable freezer bag, squeeze out any excess air, and write the date on the bag.
Freeze for up to 6 months and thaw in the fridge overnight before reheating.
Reheating Pork Picnic Roast
Preheat your oven to 300°F (150°C) and place your roast on a rimmed baking sheet. Sprinkle water or broth over the meat, then cover it with aluminum foil. Bake until it is heated through to your liking.
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❓ Recipe FAQs
A pork picnic roast (or pork shoulder picnic roast) is a pork cut from the lower part of a pig's shoulder, just above the front leg. It's a flavorful and economical cut of meat that's often sold bone-in and includes the shoulder blade. You can cut off the bone (see recipe notes) or leave it on.
Yes, you can absolutely make this pork picnic roast ahead of time and serve it within a few days! Simply store your cooked roast by wrapping it with aluminum foil before placing it in an airtight container. Whenever you are ready to serve, follow the reheating instructions above. This roast is also great in the freezer too if you are planning in advance.
No, you don't need to cover your roast with foil before it cooks. I cook it at a higher temperature first to help develop a nice and crispy crust. Then the temperature is reduced so that it doesn't dry out. If you do notice that it is browning too fast and you have a lot of time in the oven to go, then you can cover it with foil at that time to help slow down the browning.
🍖♨️🔥 Best Pork Roast Recipes
- Instant Pot Porketta Roast - An easy pork dinner that's packed with Italian flavor!
- Slow Cooker Pork Loin - A flavorful all-in-one meal that features juicy pork meat and tender vegetables!
- Gingersnap Crusted Ham - An impressive ham dinner that has a crust made out of Dijon mustard, brown sugar, and Gingersnap cookie crumbs!
- Slow Cooker Pork Ribeye Roast - This recipe is an easy way to get a flavorful pork roast for dinner any night of the week!
- Honey Baked Ham - This ham is the perfect main course for any of your holiday family gatherings!
- Pork Shoulder Butt Roast - An ultra-tender main dish that only takes 5 minutes to prepare!
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📖 Recipe Card
Pork Picnic Roast
Ingredients
- 3-4 lb pork picnic roast
- 1-2 tablespoon olive oil (extra virgin)
- 2½ teaspoon pork roast seasoning (see recipe, or use your favorite brand)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (218°C) while you prepare the roast. Use a roasting pan or a baking dish with a wire rack to raise the roast.
- Coat the picnic roast on all sides with olive oil, then season generously. Massage the seasoning so that it is evenly distributed over the roast.
- Set the meat into your roasting pan or on a rack in a baking dish and roast for 20 minutes at 425°F (218°C) then reduce the temperature to 325°F (163°C) and continue roasting the pork picnic shoulder for 3-4 hours. The roast is done when the internal temperature reaches 185°F (85°C) as read by a digital meat thermometer.
- Remove the roast from the oven when done and allow to rest, loosely covered with a sheet of aluminum foil, for 25-30 minutes before slicing and serving.
Notes
- If desired, the bone can be removed from the roast. De-bone the roast by cutting along the path of the bone (typically, the bone can be felt on both ends) and using a sharp knife to trim the meat from the bone. Roll the roast and tie it with butcher twine to hold the shape.
- Add some liquid to the roasting pan to help keep the roast moist. Chicken broth, apple cider, or beer are all good options. *Basting is optional, as opening the door allows the heat out and drops your oven temperature.
- Cover the roast with foil for the last 1-2 hours of cooking time if it is browning quickly.
- You will know when your roast is done when the internal temperature reaches185°F (85°C) by a digital meat thermometer.
- For crispy crackling skin, increase your oven temperature to 500°F (260°C) and allow it to preheat. Return the roast pork to the oven and roast until the skin is blistered and puffed, rotating every 5 minutes for about 20 minutes.
- Don't skip resting your pork roast for at least 25-30 minutes under a tented piece of foil before serving. This will help the meat reabsorb juices for the most tender and juicy meat ever.
- Slather with BBQ sauce or serve with pork gravy if desired.
- To store: Allow your pork picnic roast to completely cool down to room temperature then place any leftovers in an airtight container. Store in your refrigerator for up to 3-4 days.
- To freeze: Wrap your cooled pork roast leftovers in plastic wrap or a layer of aluminum foil. Place the leftovers in a heavy-duty resealable freezer bag, squeeze out any excess air, and write the date on the bag. Freeze for up to 6 months and thaw in the fridge overnight before reheating.
- To reheat: Preheat your oven to 300°F (150°C) and place your roast on a rimmed baking sheet. Sprinkle water or broth over the meat then cover it with aluminum foil. Bake until it is heated through to your liking.
Denise Yaun says
Delicious recipe! Served this with rice, northern beans, broccoli and gravy. This is a keeper!
Luan Bernhardt says
Thank you for such easy directions. It was my first time cooking this type of roast and it turned out perfectly. My pork roast was a fairly flat cut so it actually came to cooking (185 degrees) temperature at 3.5 hours. Then I let it set as instructed. I used your recipe for pork seasoning and it is delicious. You can be sure I will be making more of your recipes.