Easy Slow-Cooked Pork Picnic Roast Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/21/24
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 6 hrs 30 mins
Total: 6 hrs 45 mins
Servings: 8 to 10 servings
Yield: 1 pork shoulder (8 to 10 servings)

Picnic shoulder is a cut of pork that comes from the shoulder of the animal, a cut known to be a primal cut, alongside the loin, belly, and hind leg. From the shoulder come the picnic shoulder and the Boston butt, two different cuts that are often confused. The picnic shoulder is a muscular piece of meat with a lot of flavor. It requires proper cooking to make the meat tender and juicy, and is great for pulled pork. Picnic shoulder is basically the same cut as the part sold as pork shoulder, but some slight differences come from how the part is cut by different butchers.

Because of its tough nature, the picnic shoulder needs a slow and gentle cook; some cooks choose the crock pot and some the oven. Our recipe uses the latter to achieve a perfect, tender, and juicy meat with a crispy and crunchy crackling. Simple additional ingredients allow the flavorful pork cut to shine yet add a fragrant profile. Use the meat for stews, tacos, pulled pork sandwiches, mini quiches, empanadas, or as the centerpiece of a special meal, with sides of potatoes, vegetables, or casseroles.

A cutting board with roast pork shoulder, partially shredded, served with green beans

The Spruce Eats / Julia Hartbeck
What You'll Need to Make This Slow-Cooked Pork Recipe
A Nice Rimmed Baking Sheet
A Sturdy Wire Rack
A Sharp Paring Knife

"Slow Roasted Pork Picnic Shoulder is easy to make and serves a crowd. I loved the crispy skin and garlic-infused tender pork, and the foil-lined baking sheet made clean-up so easy! I froze the leftovers into smaller portions to make tacos for another meal." —Diana Andrews

Slow Roasted Pork Picnic Shoulder/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (6- to 8-pound) pork picnic shoulder (bone-in, skin-on)

  • Fine salt, to taste

  • Freshly ground black pepper, to taste

  • 3 large garlic cloves, halved, or to taste

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 450 F/230 C/Gas Mark 8.

    Place a rack over a large, rimmed baking sheet lined with foil. Set aside.

    Ingredients to make roasted pork shoulder

    The Spruce Eats / Julia Hartbeck

  2. Pat the roast dry. With a very sharp knife or razor, score a crosshatch pattern (with cuts spaced about 1/2 inch apart) through skin and fat, but not into the meat.

    A piece of pork shoulder, with diagonal cuts along the top fat, on a large cutting board with a knife

    The Spruce Eats / Julia Hartbeck

  3. Rub a generous amount of salt and pepper all over the pork, rubbing it into the slits and on the bottom of the roast.

    A piece of pork shoulder with diagonal cuts, rubbed with salt and pepper, on a cutting board

    The Spruce Eats / Julia Hartbeck

  4. Turn the pork over, and with a paring knife, make deep slits into the meaty bottom of the roast. Push a piece of garlic into each slit. Position the pork on the prepared baking sheet. Roast the pork, uncovered, for 30 minutes.

    A piece of pork shoulder, fat side down, with large slits cut into the meat, stuffed with garlic cloves

    The Spruce Eats / Julia Hartbeck

  5. Remove the pork from the oven and cover it tightly with heavy-duty foil. Reduce the heat to 325 F/165 C/Gas 3, and roast for 5 1/2 to 6 hours longer (depending on the weight of the roast), or until the meat is fork tender.

    A foil-covered baking pan with roasted pork shoulder

    The Spruce Eats / Julia Hartbeck

  6. To crisp the skin, raise the oven heat to 450 F/230 C/Gas Mark 8. Remove the foil and roast until the skin crisps to your liking.

    Let the roast rest for at least 10 minutes before serving.

    A roasted pork shoulder with crispy skin on a rack, over a parchment paper-lined baking sheet

    The Spruce Eats / Julia Hartbeck

How to Store Pork Picnic Roast

  • If raw: Wrap well and keep in the fridge for up to three days; after that, it's best to either cook it or freeze it. The cut will keep in the freezer for up to six months.
  • If cooked: Place all the leftover meat in an airtight container and keep in the fridge for up to three days; after that, it's best to freeze it in a zip-top bag for up to three months. Try to take out as much air as possible from the bags before freezing them.

How Long Should I Cook Pork Shoulder?

The best indication of well-cooked pork is the inner temperature, so a meat thermometer is a great tool to have at hand. The rule of thumb is to give the shoulder 25 to 35 minutes per pound until the inner temperature of the roast reaches 170 F for sliced pork and 195 F for pulled pork.



Helpful Links

Complete Guide to Pork Cuts

The Right Meat for Pulled Pork

What to Serve With Roast Pork

Nutrition Facts (per serving)
1065 Calories
78g Fat
1g Carbs
85g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1065
% Daily Value*
Total Fat 78g 100%
Saturated Fat 29g 143%
Cholesterol 327mg 109%
Sodium 381mg 17%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 85g
Vitamin C 2mg 12%
Calcium 92mg 7%
Iron 5mg 27%
Potassium 1230mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)