Crispy Pork Picnic Roast

I got this incredible deal on a big old pork shoulder picnic roast (less that half pice) and I was going to make Cuban Pork Chunks with it but decided to cook the whole Magilla (remember Magilla Gorrilla??). Here is what I cam up with. If done right the meat should be firm and tasty and the skin crispy. Yum.





6-8 lbs Pork Shoulder Picnic, bone-in, wash and dried
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1.5 tsp coarse black pepper
1.5 tsp of Tajin spice
2 tsp of oregano


  1. Allow roast to come to room temperature prior to cooking. Preheat oven to 250 and rub salt and spices over the entire pork shoulder.
  2. Place onto a wire rack sitting over a baking sheet covered in foil. Bake for 8-10 hours (more or less depending on size) or until internal temperature is about 190F.
  3. Remove meat from oven and cover with foil. Let this rest for 15 minutes. In the mean time, heat oven to 500F.
  4. Remove excess fat that will smoke and burn, add foil and roast pork again for 20 minutes total at 500F, rotating every 5 minutes.
  5. Let pork rest for 15-20 minutes before cutting and serving