Pork Picnic Roast
Pork Picnic Roast
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
- Description
- Ingredients
- Standards
- Best Uses
A juicy, flavorful roast that becomes fork-tender when slow-cooked, perfect for feeding a crowd. The name “pork picnic roast” comes from the traditional term “picnic,” which refers to a cut of pork taken from the lower part of the shoulder, known as the picnic shoulder or picnic ham. This term likely originates from the idea that this cut was commonly used for picnics or outdoor gatherings due to its versatility and affordability, making it easy to cook and serve in large portions. With the skin on, this roast develops a deliciously crispy exterior, adding extra flavor and texture to every bite. Ideal for roasting, slow-cooking, or even smoking, our pork picnic roast is a hearty and satisfying choice for any meal.
From our mobile-pasture raised hogs with access to diverse pastures and the freedom to roam and express their natural instincts. This not only results in a more micronutrient-dense product but also enhances the flavor and texture of the meat.
The pigs are fed a custom, corn- and soy-free, low-PUFA (polyunsaturated fat) feed ration, which promotes a healthier fat profile with fewer harmful unsaturated fats. This means our pork has a better balance of beneficial fats, which supports your metabolic health. Raised in harmony with nature, these hogs are never given vaccines, hormones, or antibiotics—allowing them to thrive naturally, and delivering a cleaner, more wholesome product with every bite.
Experience pork as it should be—rich in flavor, nutrient-dense, and raised in the most natural, sustainable way possible.
From our mobile-pasture raised hogs with access to diverse pastures and the freedom to roam and express their natural instincts. This not only results in a more micronutrient-dense product but also enhances the flavor and texture of the meat.
The pigs are fed a custom, corn- and soy-free, low-PUFA (polyunsaturated fat) feed ration, which promotes a healthier fat profile with fewer harmful unsaturated fats. This means our pork has a better balance of beneficial fats, which supports your metabolic health. Raised in harmony with nature, these hogs are never given vaccines, hormones, or antibiotics—allowing them to thrive naturally, and delivering a cleaner, more wholesome product with every bite.
Experience pork as it should be—rich in flavor, nutrient-dense, and raised in the most natural, sustainable way possible.
A pork picnic roast with the skin on is a flavorful and versatile cut, perfect for slow cooking or roasting. Here are the best ways to cook and enjoy this cut:
Cooking Tips:
- Slow Roasting: Roast the pork picnic roast at a low temperature (around 300°F) for 3–4 hours to ensure the meat becomes tender while the skin crisps up. To achieve a crispy crackling, score the skin, rub it with salt, and let it roast uncovered for the last 30–45 minutes.
- Braising: Brown the picnic roast in a hot pan, then braise in a flavorful liquid (such as broth, cider, or wine, or water with herbs and aromatics) for 2.5–3 hours. The slow cooking helps tenderize the meat, while the skin adds richness and flavor.
- Grilling: For a smoky, charred flavor, grill the picnic roast over indirect heat, basting occasionally with a marinade or glaze. Finish the roast over direct heat for a crispy skin.
- Pressure Cooking/Instant Pot: If you’re short on time, you can pressure cook the pork picnic roast for about 45 minutes to an hour. After cooking, crisp the skin under the broiler for 5–10 minutes to create a crackling exterior.
- Crispy Skin Finish: If slow roasting or braising, you can place the roast under the broiler for 5–10 minutes to crisp up the skin. Just be sure to watch it closely to prevent burning.
Meal Ideas:
- Traditional Cuban Lechón Asado: Marinate the pork picnic roast with a mixture of garlic, oregano, citrus juice, and cumin. Slow roast the pork until the skin is crispy, and serve it with rice, black beans, and fried plantains for a delicious Cuban feast.
- Pork Picnic Roast with Apple Cider Glaze: Roast the pork picnic roast and baste it with a sweet and tangy apple cider glaze. The glaze will caramelize during roasting, adding a rich, flavorful crust. Serve with roasted root vegetables or mashed potatoes for a comforting meal.
- Southern-Style Pulled Pork: Slow-cook the pork picnic roast until tender, then shred the meat. Serve the pulled pork on buns with coleslaw for a classic Southern sandwich. You can also pair it with baked beans and cornbread for a complete meal.
- Pork Picnic Roast with Mustard Sauce: After slow roasting or braising, serve the tender meat with a tangy mustard sauce made from Dijon mustard, honey, and apple cider vinegar. Pair with sautéed greens and roasted potatoes for a flavorful meal.
- Pork Picnic Roast with Collard Greens and Cornbread: Roast the picnic roast until tender and pair it with Southern-style collard greens and cornbread for a comforting meal that showcases the flavors of the South. The crispy skin of the roast adds a delightful texture to the dish.
- Pork Picnic Roast with Sweet Potatoes and Green Beans: Roast the pork picnic roast and serve with roasted sweet potatoes and sautéed green beans. The sweetness of the potatoes complements the savory flavors of the pork, making it a balanced and satisfying meal.
Cooking Tips:
- Slow Roasting: Roast the pork picnic roast at a low temperature (around 300°F) for 3–4 hours to ensure the meat becomes tender while the skin crisps up. To achieve a crispy crackling, score the skin, rub it with salt, and let it roast uncovered for the last 30–45 minutes.
- Braising: Brown the picnic roast in a hot pan, then braise in a flavorful liquid (such as broth, cider, or wine, or water with herbs and aromatics) for 2.5–3 hours. The slow cooking helps tenderize the meat, while the skin adds richness and flavor.
- Grilling: For a smoky, charred flavor, grill the picnic roast over indirect heat, basting occasionally with a marinade or glaze. Finish the roast over direct heat for a crispy skin.
- Pressure Cooking/Instant Pot: If you’re short on time, you can pressure cook the pork picnic roast for about 45 minutes to an hour. After cooking, crisp the skin under the broiler for 5–10 minutes to create a crackling exterior.
- Crispy Skin Finish: If slow roasting or braising, you can place the roast under the broiler for 5–10 minutes to crisp up the skin. Just be sure to watch it closely to prevent burning.
Meal Ideas:
- Traditional Cuban Lechón Asado: Marinate the pork picnic roast with a mixture of garlic, oregano, citrus juice, and cumin. Slow roast the pork until the skin is crispy, and serve it with rice, black beans, and fried plantains for a delicious Cuban feast.
- Pork Picnic Roast with Apple Cider Glaze: Roast the pork picnic roast and baste it with a sweet and tangy apple cider glaze. The glaze will caramelize during roasting, adding a rich, flavorful crust. Serve with roasted root vegetables or mashed potatoes for a comforting meal.
- Southern-Style Pulled Pork: Slow-cook the pork picnic roast until tender, then shred the meat. Serve the pulled pork on buns with coleslaw for a classic Southern sandwich. You can also pair it with baked beans and cornbread for a complete meal.
- Pork Picnic Roast with Mustard Sauce: After slow roasting or braising, serve the tender meat with a tangy mustard sauce made from Dijon mustard, honey, and apple cider vinegar. Pair with sautéed greens and roasted potatoes for a flavorful meal.
- Pork Picnic Roast with Collard Greens and Cornbread: Roast the picnic roast until tender and pair it with Southern-style collard greens and cornbread for a comforting meal that showcases the flavors of the South. The crispy skin of the roast adds a delightful texture to the dish.
- Pork Picnic Roast with Sweet Potatoes and Green Beans: Roast the pork picnic roast and serve with roasted sweet potatoes and sautéed green beans. The sweetness of the potatoes complements the savory flavors of the pork, making it a balanced and satisfying meal.
