Pork Shoulder Roast (Bone-In)

Our pork roast comes frozen and vacuum-sealed to maintain freshness. For best use, store in the freezer for up to 1 year, or in the refrigerator for 3-5 days.

You can slow thaw in the refrigerator overnight. Or quick thaw in a bowl of cold water, changing the water every 20-30 minutes until thawed.

This roast is perfect for braising, slow roasting, or smoking.

Pork shoulder is packed with fat and connective tissue, so cook it low and slow to break it all down. This is the only way to make it tender enough to shred with a fork.

Pairs well with flavors like; rosemary, peach, barbeque, apples, mushrooms and thyme.

Our pigs are raised in the woods. In addition to the nuts and roots and other foraged foods they find solo, the pigs are fed lots of skim milk and a corn & soy free feed. The feed contains a blend of peas, fish meal, seashell flour, alfalfa meal, wheat middlings, kelp, probiotics, vitamins, and minerals.

How long do you have to cook a bone-in roast?
Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160° F.

How long should you let a roast rest before shredding?
You should rest it for at least 15 minutes. By doing this, it helps keep meat more moist and improves the texture and tenderness of meat.

What is the benefit to keeping the bone in my roast?
It all comes down to what you like. But, meat cooked with the bone in is usually juicier and more tender than boneless cuts. This is because the bone heats up slower than the meat around it. So, the meat next to the bone cooks slower, stays moist, and you end up with a perfectly cooked, tender meal.

Our pork roast is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.