Our pigs were born and raised on our farm in Morris, Illinois. They are fed a diet of locally grown non-GMO feed and free-range pasture forage.\
Our smoked products contain no chemical nitrates or nitrites. Seasoned products are seasoned with certified organic seasonings.
3-4 lb pork shoulder
3 tbsp olive oil
2 tbsp garlic chopped, plus 1 garlic clove, thinly sliced
2 tbsp fresh rosemary chopped
2 tbsp fresh sage chopped
sea salt and freshly ground black pepper to taste
-Pre-heat the oven to 350 F.
-Liberally sprinkle salt and pepper all over the roast.
-In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
-Using a small brush, or your hands, spread the mixture all over the pork butt.
-Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits.
-Set the meat on a rack in a roasting pan.
-Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound.
-Remove the roast from the oven and let stand for 15 minutes.
Slice and enjoy!