Dry Oven Roasting

1. Preheat the oven to 375 degrees Fahrenheit.

2. Place a metal rack in the roasting pan. Set the picnic roast on the rack with the fat side down and the skin side up.

3. Cut small slits in the skin with the tip of the knife, spacing them at 1- to 2-inch intervals. Sprinkle salt, pepper, brown sugar or any other seasonings of choice on the roast. Rub the seasonings into the skin, working them into the slits.

4. Place the roast in the preheated oven. Cook for 25 to 30 minutes per pound, or about 45 minutes for a 1 ½-pound roast.

5. Check the internal temperature of the meat with a meat thermometer. The roast is done when it reaches a temperature of 145 F. Remove the roast from the oven, cover it loosely with foil and allow the meat to rest for 3 minutes before slicing and serving.

Pot Braised Roast

1. Coat the bottom of a large roasting pot with oil. Heat the pot over high heat.

2. Place the roast in the pot and brown it in the oil on all sides. Cook each side for 1 to 3 minutes, or just until it browns. Lift the roast out of the pot after browning and set it on a tray.

3. Add 1 ½ cups of water, wine, stock or beer to the pot. Add brown sugar, salt, pepper, diced onions, crushed garlic or any other desired seasonings to the braising liquid.

4. Place the pork roast back in the pot. Cover the pot and bring the liquid to a boil over medium-high heat. Lower the the heat to low or medium-low to maintain the liquid at a simmer.

5. Simmer the roast for 30 to 35 minutes per pound, or about 55 minutes for a 1 ½-pound picnic roast. Check the internal meat temperature to ensure it has reached 145 F before serving.