Big enough to feed the whole family and full of nutrients, this pasture raised pork shoulder is a winner.
Pork shoulder consists of marbled meat, connective tissue, and fat hugging a section of bone. The pasture raised meat is full of flavor.
Because the muscles in the shoulder are heavily used, they need to be cooked low and slow to become tender.
We recommend braising, slow roasting, or smoking this cut then shredding it to make pulled pork or a taco filling.
This cut is similar to our boneless pork shoulder roast, the only difference of course is this one has the bone left in.
But what is the benefit to keeping the bone in my roast?
Some of it is simply a personal preference.
However, meats cooked with the bone tend to turn out juicier and more tender than boneless cuts of meat.
This is because the bone takes longer to heat up than the surrounding meat.
The meat immediately surrounding the bone then cooks at a slower rate, retains moisture, and result sin a beautifully tender perfectly cooked meal.