Our pasture raised pork is full of healthy fat and rich flavor that shines through in this boned, and tied shoulder roast!
The picnic roast comes from the shoulder of the pig. This cut consists of a number of small muscles bound together with lots of intermuscular fat and connective tissue. These whole pork picnics are packed with flavor and nutrition.
To completely break down the fat and connective tissue in this cut, a picnic roast is best cooked low and slow. You can roast in the oven to an internal temperature of around 150,° which will be sliceable and tender. You can also braise the boneless shoulder roast until the muscle fibers fully break down and you can pull it apart. Either way, you’ll love the rich flavor of this cut!
And, if you are a lover of pulled pork - this cut is perfect for low, slow, smoking on your Weber, Traeger, or in your Big Green Egg. If you're not a fan of smoking meat outside - pop one of these roasts in your oven, Crock Pot or Insta Pot - this method results in fabulous pulled pork as well.
Each Red House Ranch whole picnic roast weighs about 6 pounds which is enough to easily feed a crowd of hungry carnivores.
