
Picnic shoulder, also known as pork shoulder, is a cut of meat that comes from the shoulder of the animal. It is a tough cut of meat with a lot of flavour and requires a slow and gentle cook. The best indication of a well-cooked pork shoulder is its inner temperature, which should be 170 F for sliced pork and 195 F for pulled pork. A boneless picnic roast will take less time to cook than a bone-in roast, but the bone helps the meat stay moist.
Characteristics | Values |
---|---|
Oven temperature | 450 F/230 C/Gas Mark 8 initially, then 325 F/165 C/Gas 3 |
Cooking time | 5.5-6 hours, or until the meat is fork tender |
Meat thermometer temperature | 170 F for sliced pork, 180-195 F for pulled pork |
What You'll Learn
- Boneless picnic roast cooking time: 20 minutes at 450°F, then 4 hours at 325°F
- Bone-in picnic roast cooking time: 30 minutes at 450°F, then 5.5-6 hours at 325°F
- Cooking temperature: 25-35 minutes per pound until the inner temperature reaches 170°F
- Cooking methods: slow cooker, oven, smoker, or Dutch oven
- Seasoning: salt, pepper, garlic, cumin, chili powder, oregano
Boneless picnic roast cooking time: 20 minutes at 450°F, then 4 hours at 325°F
A boneless picnic roast is a cut of meat from the shoulder of a pig. It is a tough, muscular piece of meat that requires slow and gentle cooking to become tender.
Preparation
First, remove the pork from the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven to 450°F.
Trim any thick layers of fat from the outside of the roast, leaving a thin layer to help the pork baste as it cooks. Season the pork with salt, pepper, and any other desired flavours.
Cooking
Place the pork in a roasting pan, fat-side up, and roast for 20 minutes. Then, reduce the heat to 325°F and continue cooking for about 4 hours, or until the meat is tender. The pork is ready when an instant-read thermometer inserted into the thickest part of the roast reads 185°F.
Remove the pork from the oven and let it rest for about 30 minutes before serving. This resting period is important, as it allows the juices to redistribute and the meat to relax, ensuring a juicy and tender roast.
Tips
- Use an instant-read thermometer to check the internal temperature of the roast to ensure it is cooked to your desired level of doneness.
- For a crispy skin, score a crosshatch pattern in the skin and fat before roasting, being careful not to cut into the meat.
- For extra flavour, sear the pork in a skillet or Dutch oven before roasting.
- If desired, add liquid to the bottom of the roasting pan to create a sauce or gravy. Use chicken or vegetable stock, beer, cider, vinegar, or apple juice.
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Bone-in picnic roast cooking time: 30 minutes at 450°F, then 5.5-6 hours at 325°F
Cooking a bone-in picnic roast requires a combination of high-heat searing and low-and-slow cooking to achieve tender meat with crispy skin. Here is a detailed guide for cooking a bone-in picnic roast:
Preparation:
Before cooking, ensure your pork has been properly stored and removed from any packaging. It is important to pat the meat dry with paper towels and let it sit at room temperature for 30 minutes to 1 hour. This step helps the meat cook more evenly.
Seasoning:
Trim any excess fat, leaving a thin layer that will help baste the meat during cooking. Score the skin and fat with a sharp knife, creating a crosshatch pattern about 1/2 inch apart, being careful not to cut into the meat. Rub a generous amount of salt and pepper all over the pork, making sure to get into the slits.
Roasting:
Preheat your oven to 450°F. Place a rack over a large, rimmed baking sheet lined with foil. Position the seasoned pork on the prepared baking sheet. Roast the pork, uncovered, for 30 minutes to get a nice sear on the surface.
Low-and-Slow Cooking:
After the initial searing, remove the pork from the oven and cover it tightly with heavy-duty foil. Reduce the oven temperature to 325°F. Return the covered pork to the oven and roast for 5 1/2 to 6 hours, depending on the weight of your roast. The goal is to achieve fork-tender meat, so it's important to monitor the internal temperature of the roast.
Crisping the Skin:
Once the meat is fork-tender, you can increase the oven temperature to 450°F to crisp the skin. Uncover the pork and roast until the skin reaches your desired level of crispness.
Resting and Serving:
Remove the roast from the oven and let it rest for at least 10 minutes before carving and serving. This resting period allows the juices to redistribute, ensuring a juicy and tender roast.
Storage:
If you have any leftovers, let the meat cool completely and store it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the leftovers in a zip-top bag for up to 3 months.
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Cooking temperature: 25-35 minutes per pound until the inner temperature reaches 170°F
Cooking a boneless picnic roast requires some time and patience, but the results will be well worth the wait. Here is a detailed guide to achieving delicious, tender meat:
Planning and Preparation:
Before you begin cooking, it's important to plan and prepare. Remove the pork from the fridge 30 minutes to 1 hour before cooking to let it come to room temperature. This helps the meat cook more evenly. Preheat your oven to 300-325°F (150-165°C) for slow roasting. If you're using a meat thermometer, this is a good time to check that it's working correctly.
Trimming and Seasoning:
Picnic shoulder has a thick layer of fat that should be trimmed, leaving a thin layer to baste the meat as it cooks. Then, season the pork with salt and pepper generously, rubbing it into the meat. You can also add other seasonings like cumin, chili powder, or oregano, depending on your preference and intended use.
Cooking:
Place the pork in a roasting pan, fat-side up, and add liquid to the bottom of the pan. Use chicken or vegetable stock, beer, cider, vinegar, or apple juice to add flavor and moisture. Bring the liquid to a simmer, then cover the pan and place it in the preheated oven.
For a boneless picnic roast, plan for 25-35 minutes of cooking time per pound of meat. So, for example, if you have a 5-pound roast, it will take approximately 2 hours and 5 minutes to 2 hours and 35 minutes to reach the desired internal temperature.
The key to perfectly cooked pork is reaching the right internal temperature. For sliced pork, this is an inner temperature of 170°F. Use your meat thermometer to check the temperature, and when it reaches 170°F, your pork is ready!
Resting:
Remove the pork from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring juicy, tender meat.
Storage:
If you have leftovers or want to cook in advance, properly storing your pork is essential. Place the leftover meat in an airtight container and store it in the fridge for up to 3 days. For longer storage, freeze the meat in a zip-top bag for up to 3 months.
Now you're equipped with the knowledge to cook a delicious boneless picnic roast. Remember to plan, season generously, and keep an eye on the internal temperature for the best results. Enjoy your juicy, tender pork!
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Cooking methods: slow cooker, oven, smoker, or Dutch oven
Slow Cooker
A slow cooker is a great option for cooking a boneless picnic roast, especially if you're looking for a hands-off approach. Here's a general guide:
- Cut the roast in half to help it cook more evenly.
- Place sliced onions at the bottom of the slow cooker, then place the meat on top.
- Pour your favourite sauce over everything.
- Cook on low for 8 hours or until the meat is tender and pulls apart easily with two forks.
- If desired, flip the meat over halfway through the cooking time.
- Once the meat is cooked, let it sit in the sauce for another 30 minutes to soak up the flavours.
Oven
Cooking a boneless picnic roast in the oven is a classic method that yields delicious results. Here's a general guide:
- Preheat your oven to 450°F (230°C).
- Rub the outside of the roast with olive oil and your choice of seasonings.
- Place the roast in a Dutch oven or roasting pan and cook for 30 minutes.
- After 20 minutes, remove the pan from the oven, cover it tightly with aluminium foil, and reduce the oven temperature to 325°F (160°C).
- Return the covered pan to the oven and cook for about 1 hour per 2 pounds of meat, adjusting the cooking time based on the weight of your roast.
- Check the internal temperature of the roast, and remove it from the oven when it reaches 145°F (63°C).
- Let the roast rest, covered, for 15-20 minutes before slicing and serving.
Smoker
Using a smoker adds a unique smoky flavour to your boneless picnic roast. Here's a general guide:
- Prepare your smoker according to the manufacturer's instructions and set the temperature to 225°F (110°C).
- Combine your choice of seasonings, such as brown sugar, black pepper, kosher salt, garlic powder, and paprika.
- Coat the roast with mustard, then rub the seasoning mixture over the mustard.
- Fill a heat-proof dish with equal parts root beer and water, and place it in the smoker along with the roast.
- Every 45 minutes to an hour, spritz the top of the roast with root beer until the internal temperature reaches 160°F (70°C).
- Remove the roast from the smoker, wrap it in butcher's paper, and return it to the smoker.
- Increase the temperature to 250°F (120°C) and continue cooking until the internal temperature reaches 200-205°F (93-96°C).
- Remove the roast from the smoker, wrap it in aluminium foil, then wrap it in a towel and place it in a cooler to rest for at least 1 hour before shredding or slicing.
Dutch Oven
A Dutch oven is a great choice for cooking a boneless picnic roast, as it retains and evenly distributes heat. Here's a general guide:
- Preheat your oven to 350°F (180°C).
- Mix flour with salt and pepper on a sheet of waxed paper.
- Pat the roast dry and dredge it in the flour mixture.
- Heat butter and olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until golden brown, then remove it from the pot.
- Reduce the heat to medium and add chicken broth to the pot, scraping up any browned bits from the bottom.
- Add your choice of vegetables, such as carrots, onions, celery, and garlic, to the pot and cook until the onions are translucent.
- Return the roast to the pot, along with additional chicken broth, apple cider, thyme, rosemary, and bay leaves.
- Cover and bake in the oven for about 20 minutes per pound of meat, or until the internal temperature reaches 145°F (63°C).
- During the final 40-45 minutes of cooking, add potatoes to the pot, mixing them into the liquid.
- Let the roast rest for 10-15 minutes before slicing and serving.
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Seasoning: salt, pepper, garlic, cumin, chili powder, oregano
To make a boneless picnic roast, you'll need to set aside plenty of time—cooking a four- to seven-pound roast can take all day. However, the time spent cooking will result in great leftovers that you can easily freeze for future meals.
Ingredients:
- Boneless picnic shoulder (4-7 pounds)
- Salt
- Pepper
- 3-4 garlic cloves, mashed or halved
- Cumin
- Chili powder
- Oregano
- Olive oil (optional)
Steps:
- Remove the pork from the fridge and let it sit at room temperature for 30 minutes to 1 hour.
- Preheat the oven to 300 to 325 degrees F (with the rack in the centre).
- Trim the thick layer of fat from the outside of the roast, leaving a thin layer to help baste the pork as it cooks.
- Season the pork with salt, pepper, and your chosen seasonings. If you want to make tacos, sprinkle with cumin, chili powder, and oregano. You can also add olive oil to the seasonings and brush it over the pork shoulder.
- (Optional) Sear the pork: Heat a little oil in a large skillet or Dutch oven over medium-high heat. Sear the pork heavily on all sides until golden brown.
- Place the pork fat-side up in a pan. Add enough liquid (chicken or vegetable stock, beer or cider, vinegar, or apple juice) to the bottom of the pot to come halfway up the pork.
- Cover and bring the liquid to a simmer. Transfer the pot to the oven.
- Roast until the pork is falling-apart tender. Depending on the size of your roast, this could take 2 to 6 hours in the oven. The rule of thumb is to give the shoulder 25 to 35 minutes per pound until the inner temperature reaches 170 F for sliced pork and 195 F for pulled pork.
- Let the roast rest for at least 10 minutes before serving.
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Frequently asked questions
A boneless picnic roast will take less time to cook than a bone-in roast. The exact cooking time will depend on the weight of the roast and the cooking method, but generally, it will need to be cooked for several hours until it is tender.
There are several ways to cook a boneless picnic roast, including slow cooking, roasting in the oven, or using a pressure cooker or slow cooker. Roasting in the oven typically involves an initial high-heat roast, followed by a longer, lower-heat cook.
The ideal internal temperature for a boneless picnic roast will depend on how you want to serve it. For sliced pork, cook until the internal temperature reaches 170°F. For pulled pork, cook to an internal temperature of 195°F or 185°F.
The best way to know if your boneless picnic roast is done is to use a meat thermometer to check the internal temperature. You can also test the doneness by inserting a fork into the thickest part of the roast; if it is tender and pulls apart easily, it is likely done.
Yes, you can cook a boneless picnic roast from frozen. The cooking time will remain the same, but the roast may be more moist if you defrost it beforehand.