This is a boneless shoulder roast that can be slow cooked with your favorite spices, or long smoked for those real BBQ experts!
Enjoy within 5 days or freeze for later use.
On weeks that we receive a delivery of pork, it will be packed fresh, and any remaining will be frozen. If the cuts are packed frozen, they are usually thawed by the time they get to you. Continue to thaw larger cuts by keeping your pork in the refrigerator and use within a week. Pork can be frozen or refrozen without impacting the flavor or texture of the meat.
To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your pork prior to cooking. Depending on the size and cut thawing times may vary.
Healthy animals result in healthy food. The heritage pigs of Snug Valley spend most of their lives outside on lush pasture. They have lots of room to roam, eat and play, as well as wallow and root, as only pigs can do. They get about 30% of their nutrition from fresh grasses, and the rest from high quality grain feed, a balance which is optimal for an active pig.
The result of all their activity, exercise and fresh air is some of the best tasting and healthiest pork anywhere. I was never a big pork eater growing up because it was so dry and bland. This pork is tender, moist, and a dream to cook, unlike industrially raised pork. And it also goes without saying that this pork is free of additives and so nutrient dense that the flavor is… an epiphany!
-Greg
This roast is absolutely perfect for any type of pulled pork recipe. I've used it for BBQ pulled pork as well as carnitas (both made in our instant pot). The meat is tender, flavorful and delicious. It has very little fat on it so there's no waste!
An amazing cut and quality! For our 4th of July party, I rubbed the Butt Roast generously with a BBQ dry rub. After a days rest in the fridge we cooked the roast low and slow. The tender and juicy meat shredded easily with forks for sandwiches. We are still raving about the flavor and quality of the meat.
