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!
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.