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
- Allow roast to come to room temperature prior to cooking. Preheat oven to 250 and rub salt and spices over the entire pork shoulder.
- 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.
- Remove meat from oven and cover with foil. Let this rest for 15 minutes. In the mean time, heat oven to 500F.
- Remove excess fat that will smoke and burn, add foil and roast pork again for 20 minutes total at 500F, rotating every 5 minutes.
- Let pork rest for 15-20 minutes before cutting and serving