Slow-Cooked Pork Picnic Roast Recipe for Juicy, Tender Meat
A tender, slow-roasted pork picnic roast with crispy skin is achieved through simple seasoning and a two-stage cooking process.
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Instructions
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Preheat oven to 450 F (230 C) and prepare a rimmed baking sheet with a rack over foil.
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Pat a 6-8 pound bone-in, skin-on pork picnic shoulder dry, then score a 1/2-inch crosshatch pattern into the skin and fat without cutting the meat.
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Generously rub salt and pepper over the pork, working it into the slits and covering the bottom.
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Turn the pork, make deep slits in the meaty bottom, and insert a halved garlic piece into each.
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Place the pork on the prepared baking sheet and roast uncovered for 30 minutes.
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Cover the pork tightly with heavy-duty foil, reduce oven heat to 325 F (165 C), and roast for 5.5 to 6 hours until fork-tender.
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Increase oven heat to 450 F (230 C), remove the foil, and continue roasting until the skin crisps.
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Rest the roast for at least 10 minutes before serving.