BOSTON BUTT SHOULDER

One boneless roast, 4-5lb
Duroc, Berkshire, or Red Wattle

Boston Butt comes from the upper shoulder of the pig.  Supremely marbled heritage breeds like Berkshire, Tamworth, and Red Wattle have more fat and thus more flavor in each muscle, making truly the best Boston butts on the market. Serve this as a majestic Korean Bo Ssam centerpiece or add a simple spice rub and your favorite long-cooking method for outstanding Carolina pulled pork, Mexican Carnitas, or Cubano sandwiches.

We like to cook our shoulders low and slow. Rub the shoulder with salt, pepper and any other seasonings you choose and cook in a 300 F degree oven in a roasting pan for about 40 minutes per pound. No other prep work is needed: the marbling and fat on heritage breed pork keep the shoulder from drying out and add tremendous flavor.

• Humanely raised on pasture 
• 100% antibiotic-free
• Raised by independent family farmers
• Heritage pork has more marbling resulting in more tender and juicy meat