Two-Step Grilled Picnic Roast

  • 1 large picnic pork roast (I used a giant 10 lb. roast that barely fit in my slow cooker, but make sure you use one that's at least 3 lbs.)
  • 1-4 T. dry rub seasoning (choose your favorite variety or make your own)
  • 1/3 c. apple cider vinegar
  • 3-6 whole bell peppers (I used a variety of colors)

The night before you plan to serve your pork, generously rub the roast on all sides with your dry rub seasoning of choice. Let the roast sit with the seasoning while you prepare your slow cooker.

Spray the bottom and sides of your slow cooker with cooking spray and pour the apple cider vinegar into the insert of your slow cooker. Carefully slide the seasoned roast, fatty side down, into the slow cooker. Cover the slow cooker and cook the roast on LOW for 4-6 hours, depending on the size of your roast. If you have a slow cooker that automatically turns to the WARM setting after cooking, it is simplest to just allow the meat to cook and rest overnight. Otherwise, you can complete this step up to 24 hours in advance and refrigerate the roast until ready to grill OR set an alarm and switch your slow cooker to WARM when it goes off.

When you've prepared your grill to cook at a medium-high heat, carefully lift the roast onto a heat-proof meat rack covered with one layer of aluminum foil (I used the one from my turkey roaster). Be careful, as the roast might be quite tender and prone to falling apart at this point. Pour the pan drippings into a bowl and grab a brush to apply them to your roast during grilling.

Carefully place the roast and meat rack directly onto the grill. Brush some of the pan drippings generously over the top of the roast. Repeat the brushing step every 15 or so minutes and check the meat. Add several whole peppers to the grill at the same time and turn them whenever brushing the roast. They might be done before the meat. Simply attempt to pierce them with a fork and when that is easy to do, remove them from the grill and slice them for serving. When your desired level of crust has formed on the meat, carefully remove it from the grill. To serve, use forks to pull the meat off the roast in tender shreds. Serve over rice, on tortillas, or alongside roasted potatoes.

  • Yields: Depends on the size of your roast
  • Preparation Time: 1 day - mostly unattended time required
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