Description:
The picnic roast (approx. 8–10 lbs) comes from the lower shoulder of the Mangalitsa pig and is slightly more muscular than the upper shoulder (Boston roast), yet still rich in flavorful fat and collagen. Known for its beautiful marbling and deep flavor, the picnic roast is perfect for slow-cooking methods that break down connective tissue and turn it into tender, fall-apart pork. Raised on pasture with no antibiotics or hormones, our Mangalitsa pigs deliver a clean, buttery flavor that sets this cut apart.
Texture and Flavor:
This roast offers a balanced bite — slightly firmer than a Boston roast, with savory depth and satisfying chew. The Mangalitsa fat renders during cooking, keeping the meat moist and enhancing its naturally rich, porky flavor. Expect a crispier exterior when smoked or roasted with the skin on.
Cooking:
Ideal for slow roasting, braising, or smoking. Picnic roasts shine in pulled pork, carnitas, or classic BBQ. Cook low and slow to unlock the collagen and let the fat render, producing a roast that’s juicy, flavorful, and perfect for shredding or slicing.
Use:
Versatile and deeply satisfying, picnic roasts are a hit for casual dinners, backyard BBQs, or slow-cooked Sunday meals. Serve shredded in tacos, sandwiches, or with bold sides like beans, greens, or roasted vegetables.
