Pastured Pork Picnic Roast

A well-marbled shoulder roast made for low, slow, fall-apart cooking.

The picnic roast is cut from the shoulder of the pig, from the lower portion near the front leg. It comes from heritage breed pigs raised on pasture and woodland, and each roast averages about 3 lb. It is a flavorful, well-marbled cut, and all that marbling is exactly what makes it perfect for slow roasting, braising, or smoking, breaking down into tender, pull-apart pork.

Why You'll Love It:

• Well-Marbled: Rich marbling breaks down slowly into tender, juicy, pull-apart meat.
• Made for Low and Slow: Slow roast, braise, or smoke until it falls apart with a fork.
• Enough to Share: A 3 lb roast pulls into plenty of sandwiches, tacos, or a family dinner.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: No antibiotics or hormones, raised the right way with care.

How to Use:

• Pulled Pork: Rub, then roast or smoke low and slow until it shreds easily.
• Braise: Cook down in liquid for carnitas, stews, and rich, saucy dishes.
• Smoke: Smoke at 225°F until the meat pulls clean and tender.
• Thaw: Move to the fridge to thaw a day or so ahead, or use a cold-water bath the same day.

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