The bone-in pork butt roast is a deeply flavorful cut that comes from the pig’s upper shoulder. It is a tougher cut with a lot of connective tissue, but proper cooking results in a tender and delicious meal. Leaving the bone in helps retain moisture, but can also lengthen the cooking time. Bone-in butt roasts are best cooked with a low and slow method such as braising, barbecuing, or slow roasting. It is the cut most often used for pulled pork and carnitas, as the rich flavor of the meat can stand up to spicy and smoky seasoning.
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.