Leave the skin on the picnic and shoulder roast also. If you peel it off, I find that the juices leave and the roast is dry. Yes, I already made that mistake once (or maybe twice). When you put the rub on it, make sure to get all the nooks and crannys. I roast mine on a rack. When you put it back in the oven for the last high heat, it may smoke some so be careful opening the oven door. You really need that last high heat cook for the roasting on the outside. Truly, don't skip this step.
This time I cooked a 3 1/2 pound roast (1.6 kg) and it feed 4 people with a smidge left over. I served it with a spicy plum sauce, rice, watermelon and corn on the cob.
- 3 1/2 Lb Pork Shoulder Roast (Picnic Roast)
- 1/2 TBSP Oregano
- 1 1/2 TBSP Salt
- 1/2 TBSP Pepper
- 1 tsp Sage
- 1 TBSP Dried Onion
- 1 TBSP Garlic Powder
Preheat oven to 250 F (130 C or 1/2 Gas Mark)
Bring roast to room temp
Mix all spices together and rub over roast
Let sit for 30 more minutes
Place roast in a roasting pan
Slow Roast 1 hour for every pound (Mine took 3 1/2 hours)
Remove from oven and tent with aluminum foil
Heat oven to 500 F (260 C)
Uncover roast and place back into hot oven
roast 5 minutes and then turn it and roast 5 minutes
Turn one more time and roast
Remove from oven and let rest for at least 10 minutes
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