Bone-in shoulder roast (sometimes called Boston butt). The hardest-working muscle on the hog, packed with marbling, built for low-and-slow cooking. Feeds 6-8 people with leftovers.
This is the cut for Sunday dinners and weekend cooking projects. Pork shoulder is loaded with connective tissue that melts into gelatin during long, slow cooking — that is what gives pulled pork, carnitas, and roast pork their depth and richness. The bone adds flavor and helps the roast hold its shape.
The price is per pound. Most roasts come in at 3-5 lbs, depending on the hog. We will weigh and invoice on actual hanging weight.
Salt heavily 24 hours ahead if you can. Roast at 275°F, fat-side up, until a fork slides in and out with no resistance and the meat pulls apart easily (6-8 hours). Rest 30 minutes, then pull or slice.
Freezer up to 6 months. Thaw 24-48 hours in the fridge depending on size. Cooked pork freezes well too.