We love to cook our pasture raised pork picnic roast low and slow before shredding it into nutrient filled pulled pork!
Pork picnic roast is cut from the lower half of the front shoulder of the pig. It is a heavily used muscle which gives it rich color and flavor, but also can make the meat tough if not given ample time to cook.
We recommend cooking your picnic roast low and slow, either in a low oven or in a slower cooker, until the meat reaches a temperature of 185° or above. At that point the muscle fibers will be broken down and the meat will be pull-apart tender.
Each Red House Ranch pork picnic roast weighs on average three and a half pounds, but we have a variety of sizes. We recommend a half pound of roast per person. Please let us know in the order comments if you have a size preference.
