Slow Cooker Pork Picnic Roast

I picked up a small bone-in Pork Picnic Roast at the Farmer’s Market the other day and knew that I had to make some juicy tender pulled pork. This recipe is probably the easiest thing EVER and the pork comes out super tender and delicious. To quote my 8-year-old, “What kind of meat is this? It’s sooooo good!”

A Picnic Roast is basically the shoulder blade by the Shoulder (or Boston Butt) and can be cooked the same way. In fact, this recipe could be used for a Shoulder if desired.

I typically like to make my own rubs, but I found that Bad Byron’s Butt Rub is very good and is perfect on all different cuts of Pig, such as this Picnic Roast. I actually picked it up at Costco a while back but you can also find it on Amazon in the link above. This Butt Rub is a mix of Paprika, Onion, Garlic, Salt, Pepper, and Chipotle.

I put the rub on the night before cooking and let it sit in the fridge. In the morning, I pull the Pork out of the fridge, add onions to the bottom of the slow cooker, put the pork on top of the onions, and add Worcestershire Sauce over the top. I let is cook for 8 hours on low and then set it to warm until we’re ready to eat. All I had to do was pull out the bone and poke the roast with a fork to shred.

Pork Picnic Roast at the start of cooking.

The great thing about this Pork Picnic Roast recipe is that it is super versatile. I made tacos with the shredded pork for dinner and BBQ sandwiches for lunch the next day.

Pork Picnic Roast after cooking for 8 hours on low.

Slow Cooker Pork Picnic Roast

Recipe by Newfound KitchenCourse: Dinner, LunchCuisine: Mexican, Chinese, BBQ, AmericanDifficulty: Easy

This Pork Picnic Roast recipe in the slow cooker results in a super tender, flavorful, and versatile pulled pork that can be used in tacos, sandwiches, casseroles, or whatever else you can think of.


  • Pork Picnic Roast

  • 2 Tbsp Bad Byron’s Butt Rub (or similar)

  • 1 small Yellow Onion

  • 2 Tbsp Worcestershire Sauce


  • Apply Butt Rub over entire roast. Place roast in a gallon size resealable bag and place in fridge overnight.
  • Pull Roast out of fridge in the morning and lay on counter to come to room temperature.
  • While roast is resting on counter, cut onion into 1/4″ slices and place in single-layer on bottom of slow cooker. Set aside whatever doesn’t fit.
  • Place Roast on top of onions and lay remaining onions around roast.
  • Sprinkle Worcestershire Sauce on top of Roast and set slow cooker on low for 8 hours.
  • After 8 hours, remove bone from roast and discard. At this point, you should be able to easily shred the roast with a fork. Do this and mix with the onions and juices. Set slow cooker to warm until ready to eat.

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