Rich, flavorful cut—perfect for pulled pork and slow cooking.

The picnic roast comes from the lower shoulder of the pig. It’s a well-worked cut with more connective tissue and fat, which means big flavor and a tender, shreddable texture when cooked low and slow.

If you’re making pulled pork, this is one of the best cuts you can use.

Our pork comes from pigs raised on pasture and in wooded environments—moving, rooting, and living the way pigs were designed to. That lifestyle does something the industrial system can’t replicate: it builds real muscle, real fat, and real flavor.

The result?
A deeply flavorful roast that breaks down beautifully—rich, juicy, and exactly what you want from slow-cooked pork.