Easy Roasted Pork Shoulder Picnic

Here’s my tried-and-true roasted pork shoulder picnic recipe, with a simple dry rub, slow cooking method, and just the right blend of garlic, herbs, and seasonings that create the most tender, fall-apart meat.

This pork shoulder is what my family asks for at every Sunday dinner. I often make a bigger portion than needed because the leftovers make amazing sandwiches the next day. Nothing beats having ready-to-go meat in the fridge for quick meals, right?

What Kind of Pork Shoulder Should I Use?

For this recipe, you’ll want to look for a cut labeled as “pork picnic shoulder” or “picnic roast,” which comes from the lower part of the pig’s shoulder. This cut is different from the Boston butt (which comes from the upper shoulder) but both cuts work well for slow roasting. When shopping, look for a piece with a nice layer of fat on top and pinkish-red meat – avoid any meat that looks pale or has dark spots. The bone-in, skin-on version is ideal for this recipe since the bone adds flavor while the skin can become deliciously crispy during cooking. If you can only find skinless pork shoulder, that’s okay too – just know you won’t get that crackling top layer.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitution tips:

• Pork picnic shoulder: If you can’t find a picnic shoulder, you can use a pork butt (also called Boston butt) – it’s from a similar area and works great for slow roasting. Just note that cooking time might vary slightly since butts are usually a bit thicker.
• Garlic powder: Fresh minced garlic works well too – use about 6-8 cloves for this size roast. You could also use granulated garlic using the same measurement as garlic powder.
• Chicken broth: Vegetable broth works just as well. You can even use water with a chicken bouillon cube dissolved in it. If you’re feeling fancy, white wine mixed with equal parts water makes a nice substitute.
• Salt and pepper: While these are basic must-haves for the recipe, you can use seasoned salt or garlic salt instead of regular salt – just reduce the amount of garlic powder if you do. For pepper, fresh ground gives the best flavor, but pre-ground works too.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking pork shoulder is rushing the process – this cut needs low and slow cooking (around 250°F) for several hours to break down the tough connective tissues and become tender. A common error is not scoring the skin in a diamond pattern before cooking, which prevents the fat from rendering properly and stops you from getting that crispy crackling everyone loves. To ensure even cooking, always let your pork shoulder come to room temperature for about 2 hours before roasting, and resist the urge to open the oven door frequently as this lets out heat and extends cooking time. For the juiciest results, let the meat rest for at least 30 minutes after cooking – this allows the internal juices to redistribute throughout the meat instead of running out when you cut into it.

What to Serve With Roasted Pork Shoulder?

This juicy, tender pork shoulder pairs perfectly with classic comfort food sides that can soak up all those tasty meat drippings. Mashed potatoes are a natural choice, but you could also go with roasted sweet potatoes or buttery rice. I love serving this with braised cabbage or sautéed green beans, which add a nice balance to the rich meat. For a complete Sunday dinner spread, add some homemade applesauce or warm cinnamon apples on the side – the sweet-tart flavor goes so well with pork!

Storage Instructions

Keep Fresh: Got leftover roasted pork shoulder? Pack it up in an airtight container with some of its juices to keep it moist, and pop it in the fridge. It’ll stay good for 3-4 days, making it perfect for sandwiches, tacos, or rice bowls throughout the week.

Freeze: This pork freezes like a dream! Portion it out into freezer bags or containers, add some cooking liquid to prevent it from drying out, and it’ll keep for up to 3 months. I like to freeze it in meal-sized portions so I can thaw just what I need.

Reheat: To bring your pork back to life, place it in a baking dish with a splash of chicken broth, cover with foil, and warm it in the oven at 325°F until heated through. You can also use the microwave – just heat it in short bursts and stir occasionally to keep it from drying out.

Preparation Time	30-60 minutes
Cooking Time	300-330 minutes
Total Time	330-390 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-4000
• Protein: 240-300 g
• Fat: 240-300 g
• Carbohydrates: 0-10 g

Ingredients

• 1 pork picnic shoulder with bone and skin (6 to 10 lbs.)
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• Chicken broth (low or no sodium)

Step 1: Prepare the Pork

Allow the pork to sit at room temperature for 30 minutes to an hour to ensure even cooking.

During this time, preheat your oven to 275°F.

Meanwhile, combine garlic powder, salt, and pepper in a bowl and sprinkle the mixture evenly over the pork, marinating all surfaces.

Step 2: Begin Roasting

Set the pork, skin-side-up, in a large roasting pan without a rack.

Pour enough broth into the pan to create a half-inch depth of liquid.

Roast uncovered in the preheated oven until the internal temperature reaches 180°F, using an instant-read or probe thermometer.

This will take 45 to 55 minutes per pound for that desirable tender, slow-cooked texture.

Check the broth level periodically, adding more if necessary to prevent it from evaporating completely and to create flavorful drippings.

Step 3: Rest and Reheat

Once the pork reaches the appropriate internal temperature, remove it from the oven and let it rest for 30 minutes.

If making gravy, transfer the pork to a plate, reserving the drippings for your sauce.

Resting is crucial, so do not skip it.

The meat can remain uncovered during this time.

Step 4: Crisp the Skin

Preheat the oven to 500°F.

Move the pork to a clean roasting pan or rimmed baking sheet.

Roast the pork uncovered in the hot oven until the skin becomes crisp and puffy, which should take about 10 to 15 minutes.

Rotate the pan every 3 to 5 minutes, and cover any overly browned areas with foil to prevent burning.

Step 5: Serve the Pork

Immediately after achieving the desired skin crispiness, cut or pull the pork into chunks and serve it hot.

Since the pork has already rested, there’s no need for further resting time.

Enjoy your perfectly tender and crispy pork!