I do love pork roast but I never, never know which one to buy.  Should I buy the shoulder, picnic, loin, or ham?  I finally just did some research and found this wonderful site that explains each and everyone (here). They give a cut by cut break down AND even tell you how you should cook each one, alternate names and the general costs (high or low).  Once I was armed with this knowledge, I decided that the picnic roast is probably my favorite.  Even though it is one of the "cheaper" cuts, when you slow roast it, the flavor is phenomenal.  It really, really have to slow roast with a rub though.  If you try and cook the picnic roast cut at regular temps, it will either dry out or be too tough.
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. 



Recipe:
  • 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


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Out of the oven for the first rest, internal temp at 185F (85 C), place back into the oven