Pork: Shoulder Roast - Bone-In

Pork Shoulder roast is a perfect cut if you are in a rush or don't want to worry about dinner in the evening. Throw the shoulder roast into a crock pot with a chopped onion, spices, and chicken broth for a versatile meal in the evening. Pork nachos, quesadillas, BBQ, tacos, or plain OH MY!

If you have a little extra time, follow the recipe below for delicious pork carnitas. This recipe is a favorite with our family.

Raised and crafted with integrity:
Our pigs are born and raised right here on our farm in Morris, Illinois. They are fed locally grown, non-GMO feed and have access to free-range pasture forage, allowing them to grow naturally and humanely.

🚫We never use vaccines, antibiotics, or the routine additives commonly used in conventional pork production.

All of our pork is processed at a certified organic facility using organic seasonings and spices, giving you clean, wholesome flavor you can feel confident serving your family.

*RECIPE*

3-4 lb pork shoulder, 3 tbsp olive oil, 2 tbsp garlic chopped, 1 garlic clove thinly sliced, 2 tbsp fresh rosemary chopped, 2 tbsp fresh sage chopped, sea salt and freshly ground black pepper to taste.

DIRECTIONS-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!