The shoulder butt roast is the center of the shoulder of the pig. This cut consists of a number of small muscles bound together with lots of intermuscular fat and connective tissue. Pasture raised pork is full of flavor and nutrients.
To completely break down the fat and connective tissue in this cut, boneless shoulder roast is best cooked low and slow. You can roast it in the oven to an internal temperature of around 150,° which will be sliceable and tender. You can also braise the boneless shoulder roast until the muscle fibers fully break down and you can pull it apart. Either way, you’ll love the rich flavor of this cut!
We've asked our skilled butchers to remove the bone so when your roast is ready to serve it's easy to pull apart or slice.
And if you are a lover of pulled pork - this cut is perfect for low, slow, smoking on your Weber, Traeger, Big Green Egg.
Are you a fan of schnitzel? Simply slice your pork shoulder roast, pound each slice thin, dip in egg and bread crumbs and fry in a generous amount of oil and/or butter.
Each Red House Ranch boneless pork shoulder roast weighs roughly three pounds which is enough meat to serve six to seven people.