Carribean roast pork with rum sauce
Roast
This was not originally conceived of as a picnic dish, but I've found that it is very yummy eaten cold right out of the fridge the next day, so I'm sure it would be a great addition to a picnic. I'd recommend making open-faced sandwiches with a crusty white bread. If you want to use other condiments, you can broil the rum sauce onto the pork at the end so it's more of a glaze/crust and then serve the sliced pork with sweet or hot mustard or a fruit chutney. The flavor profile is Carribean-inspired, so tropical fruit salsas will go well with this dish too.
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