Spiced pork roast (fresh deboned picnic ham) is flavored with Worcestershire, brown sugar, herbs, and spices for an easy main dish in the slow cooker. Be aware that this particular recipe is designed for the crockpot, but you can easily convert to the oven (see my Notes at the end of the recipe).
Fresh picnic hams (also known as shoulder roast) are an inexpensive cut that need a long cooking time to tenderize, but the results are well worth it. Your budget will thank you.
Spiced Pork Roast Recipe
1 (8 pounds bone in) fresh picnic ham pork roast
1 Tablespoon Worcestershire sauce (about)
1/4 cup brown sugar, packed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon vegetable oil
Remove the skin and fat from the ham, then debone (check here for How to Debone Pork or some butchers will do this for you). Save the pork bone to use in stock, soup, or beans. The bone may be easily frozen for later use. You should have about a 6-pound boneless pork roast after deboning.) Use kitchen string to tie roast back into shape, if desired.
Rub Worcestershire sauce all over exterior of the deboned pork.
Whisk together brown sugar, onion powder, garlic powder, thyme, sage, cinnamon, cayenne, salt, and pepper until well combined with no lumps.
Pat the spice mixture evenly over the exterior.
Place a large, heavy, hard-anodized skillet or cast iron skillet over medium heat. Wait until it gets very hot, then add the oil and swirl to coat the pan. Sear the meat until browned.
Place the roast into the crockpot. Cover with the lid and set to Low. Let cook about 5 to 6 hours before testing for doneness to your personal liking. The longer it cooks, the less likely you will be able to slice it, as it will be fall-apart tender.
Serve spiced pork roast with the natural pot gravy.
Yield: 6 to 8 servings
• For oven finishing, place the browned pork in a foil-lined roasting pan. Cover with foil and seal the edges tightly. Roast at 375F. for 3 to 4 hours, depending on your doneness preference. Remove foil during the last 30 minutes of cooking. Again, the longer you cook it, the more it will tend to fall apart. Using an instant-read thermometer, the center of the roast should read at least 145F. Let the roast rest for 15 minutes before carving.
• If you are blessed with a covered Dutch oven large enough to hold the pork roast, it’s even better than a roasting pan with foil.
Spiced Pork Roast Recipe Photo ©2018 Peggy Filippone