Recipes / Pork Picnic Roast

Pork Picnic Roast

Picnic Roast

May 03, 22

Pork Picnic Roast

Pork Picnic Roast

Cook Time: 9-12 HRS
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Print Recipe


In this video I cook up a similar cut to the Pork Butt. This easy recipe will give you an amazingly crispy skin and create an amazing dish. The picnic roast is super cheap, so a great cut if you want to save some money.


  • 1 picnic ham, with skin
  • White vinegar
  • Salt

For the mop sauce:

  • 1 stick of butter
  • 2 cloves of garlic, minced
  • 1 lemon, sliced
  • Hot sauce (to taste)
  • 1 tablespoon paprika
  • 1 tablespoon mustard powder
  • 1 teaspoon MSG 
  • 1 teaspoon black pepper
  • Equal parts apple cider vinegar (ACV) and white vinegar
  • 1 shot of Worcestershire sauce
  • 1 tablespoon granulated sugar
  • Beer (optional)


Preparing the picnic ham:

-Pat the picnic ham dry using paper towels.

-Using a meat tenderizer, pound the skin side of the ham all over to create small punctures.

-Brush the skin side with white vinegar, ensuring it is evenly coated.

-Generously cover the skin side with salt, allowing it to draw out moisture. Let it sit for a few minutes.

Preparing the grill:

-Fire up the grill and preheat it to around 300 degrees Fahrenheit (150 degrees Celsius).

-Place the picnic ham on the grill, meat side down and skin side up.

-Cook the ham at 300 degrees Fahrenheit for a long time, until it reaches an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius). This may take several hours, so be patient.

-After approximately 8 hours of cooking and when the internal temperature reaches 180 degrees Fahrenheit, remove all the salt from the skin side. It should rub off easily.

Flip the ham to cook the other side and continue cooking until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).

Making the mop sauce:

-In a saucepan, melt the butter over medium heat until it becomes frothy.

-Add minced garlic and sliced lemon to the pan, and simmer for a few minutes.

-Stir in hot sauce, paprika, mustard powder, MSG, black pepper, ACV, white vinegar, -Worcestershire sauce, granulated sugar, and beer (if desired).

-Adjust the seasoning according to your taste preferences. Simmer the sauce for a few more minutes.

Applying the mop sauce:

-Periodically brush the mop sauce onto the pork using a basting brush, starting about 1-2 hours before the ham is done.

-Continue mopping the ham every 30 mins or so until the skin becomes nice and crispy.

Resting and serving:

-Once the skin is crispy, remove the pork roast from the grill and let it rest for about 20-30 minutes.

-Start by removing all the crispy skin and set it aside.

-Shred the pulled pork using your hands or a knife.

-Drizzle some of the mop sauce over the shredded pork and toss to coat.

-Serve the crispy skin separately as a crunchy garnish or snack.

-Grab some toasted buns and make a pulled pork sandwich and dive in!

Note: Cooking times may vary depending on the size and thickness of the picnic ham. Use a meat thermometer to ensure the pork reaches the desired internal temperature for safe consumption.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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