Bone-in Pork Shoulder Roast

The bone-in shoulder roast is cut from the pig’s shoulder, below the pork butt. It is best slow roasted, braised or barbecued. Bone-in cuts generally retain more moisture and have a longer cooking time than boneless cuts. The roast can be served whole, or the meat can be shredded for pulled pork sandwiches, tacos, or ragu.

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.