Pork shoulder butt roast is cut from the top of the front shoulder of the pig. This bone-in cut consists of a number of muscles bound together with lots of connective tissue and intermuscular fat surrounding the shoulder bones. Connective tissue is full of collagen which is necessary for skin and joint health.
These large, heavily-used muscles require a low and slow cook to melt all the connective tissue and fat and become nice and tender. We recommend cooking your pork shoulder to around 200° to make sure the meat has really had time to break down. You can do this by braising, slow roasting, or smoking the shoulder.
Each Red House Ranch pork butt shoulder roast weighs roughly three pounds which is enough to feed four to five people.
** Did you know that the fat from pasture-raised pork contains higher levels of vitamin D than conventional pork? Vitamin D is necessary for bone health and helps to improve mood. **