Pork Shoulder Roast

Eating adventure ideas with a pork shoulder roast:

One roast feeds your family for days, and there are so many ways to prepare it! Here are some ideas:

• Smoke it low and slow at 225°F for 8-10 hours with your favorite rub, then shred it into pulled pork and pile it on buns with coleslaw. 
• Roast it in the oven at 300°F with garlic, rosemary, and salt until the meat falls off the bone. Serve with roasted vegetables. 
• Braise it covered with sliced apples, onions, and a splash of cider for that sweet/savory perfection. 
• Make authentic carnitas by slow-cooking with citrus and spices, then crisping the shredded meat in a hot pan for tacos. 
• Throw it in a slow cooker with BBQ sauce and let it cook all day while you're at work. 
• Use the bone and any leftovers to make a rich pork broth, then add the shredded meat back in for soup. Chop leftover meat for fried rice or breakfast hash. 
  

Why forest raised matters?

For most of history, pigs lived in woods and forests, rooting for acorns, wallowing in mud, moving freely. That's what pigs do naturally. 

Now? Most pigs are raised in concrete confinement barns. They never go outside. The meat is pale, watery, and bland.

Forest-raised pork is pork the old fashioned way. Pigs living in the woods, eating a natural diet. The meat is darker, richer, more marbled, and actually tastes like pork used to taste. It's just raising pigs the way they're supposed to be raised.

Storage & Shelf Life

Can be frozen for up to a year. Once thawed, should last 2-3 days in the fridge.