Step 1

In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, minced garlic, dried rosemary, dried thyme, and black pepper. Ensure that the brown sugar is fully dissolved.

Step 2

Place the picnic roast in a large resealable bag or a shallow dish that can accommodate the roast and the marinade.

Step 3

Pour the marinade over the picnic roast, ensuring that it is fully coated. If using a bag, seal it tightly. If using a dish, cover it with plastic wrap or a lid.

Step 4

Place the marinating picnic roast in the refrigerator for at least 4 hours or overnight for optimal flavor. Turn the roast occasionally to ensure even marination.

Step 5

When you are ready to cook the roast, remove it from the marinade and allow any excess marinade to drip off. Discard the remaining marinade.

Step 6

Proceed with the dry rub and slow-roasting method mentioned in the original recipe. Apply the dry rub generously to the roast and slow cook it according to the cooking instructions.

Step 7

Begin by bringing the picnic roast to room temperature. This allows for even cooking throughout the cut.

Step 8

Preheat your oven to a low heat of 325°F (163°C) and prepare a roasting pan or a wire rack set in a rimmed baking sheet.

Step 9

In a small bowl, combine the minced garlic, olive oil, paprika, brown sugar, salt, black pepper, and dried thyme to create a flavorful dry rub.

Step 10

Rub the entire surface of the picnic roast with olive oil, ensuring it is well-coated. This will help seal in the moisture and enhance the flavor.

Step 11

Sprinkle the dry rub mixture generously over the roast, making sure to cover all sides. Massage the spices into the meat for maximum flavor penetration.

Step 12

Place the seasoned picnic roast on the roasting pan or wire rack, fat cap side up, to allow for deliciously crispy skin. If desired, you can also cover the roast with aluminum foil during the initial cooking phase to retain moisture.

Step 13

Slow roast the pork shoulder for approximately 8-10 hours, or until the internal temperature reaches around 195°F (90°C). Use a meat thermometer to ensure accuracy.

Step 14

After removing the roast from the oven, let it rest for about 20 minutes to allow the juices to redistribute within the meat. This resting period ensures a tender and juicy result.

Step 15

Once rested, use a sharp knife to slice or shred the pork shoulder, depending on your preference. The meat should be incredibly tender and easy to work with.

Step 16

Serve the slow-roasted picnic roast as a delectable centerpiece or use it to create delightful pork sandwiches. Drizzle with your favorite bbq sauce for an added burst of flavor.