This roast is cut from the front leg of the pig. It's a great, smaller, alternative to the Pork Butt but has slightly less fat and more connective tissue. Make sure to cook this cut very low, and very slow to get a tender and shreddable final dish.
The Picnic Roast comes from the front leg of the pig. Since it’s a very hard-working muscle it must be cooked low and slow. Our pasture-raised pigs boast tons of flavor thanks to their active lifestyle, which means this cut is ideal for extra tasty pulled-pork.
Low and slow is the name of the game. To achieve pulled-pork perfection, you need to cook your roast to 180°F, and keep it there for a few hours. This time allows the connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by using REAL stocks and bone broths along with fresh herbs in your braising liquid. One final piece of flavor voodoo is to not be afraid of acid. Always finish a deep braise with vinegar or fresh citrus. If you prefer to BBQ / smoke your Pork Butt, use real wood or wood chips and lump hardwood charcoal. You want your meat to be as dry as possible before going on a smoker to build a good pellicle for the smoke to adhere to.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process