What on earth do I do with a picnic roast?

Dec 30

I’m a very last minute meal planner. Normally anyway.

I’m learning to be a bit more planned. It helps so much. Not scrambling at 4 pm trying to figure out dinner, pulling meat of the freezer with a half thought out idea of what to cook.

So yesterday I threw one of our pork picnic roasts into the slow cooker to make pulled pork.

Dinner prep was done in minutes and I wasn’t scrambling at the end of the day. Win - win!

I thought I would share the recipe with you today. Because who doesn’t need a little dinner inspiration?

Sugar-free Selah Farmstead Pork Picnic Roast

3lb shoulder/butt picnic pork roast

2 tbsp tomato paste
2 tsp ground cumin
2 tsp paprika (smoked paprika will give a true BBQ flavour)
2 tsp salt
2 tsp pepper
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp soy sauce
1/2 cup apple cider vinegar

Directions:

In a small bowl mix together all the seasonings, soy sauce, and tomato paste.
Completely smother the roast with the seasoning paste.
Place the roast so that the skin/fat side is facing up in the slow cooker. Add the vinegar to the slow cooker by pouring it to the side, not over the roast.
Place the lid on the slow cooker. Cook the roast for 9 hours on high.
When done, shred the roast and place the meat back into the juice to rest for 10-15 minutes. The pulled pork will absorb the flavours from the juice. Serve and enjoy!

This pulled pork was absolutely amazing served with a vinaigrette coleslaw.

Stay tuned next time for more in my meal planning series.

Your farmer,

Lisa

P.S. Need a picnic roast so you can try this recipe yourself? Click here to order one today for delivery to Houston, BC on Friday!

(Recipe adapted from thinlicious.com - keto pulled pork)