Our pasture raised pork is full of healthy fat and rich flavor that shines through in this boneless shoulder roast!
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. These whole pork butts are full of flavor and nutrition.
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!
And if you are a lover of pulled pork - this cut is perfect for low, slow, smoking on your Weber, Traeger, or in your Big Green Egg. If you're not a fan of smoking meat outside - pop one of these roasts in your oven, Crock Pot or Insta Pot - this method results in fabulous pulled pork as well.
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 whole boneless pork shoulder roast weighs about 10 pounds which is enough to feed a crowd of carnivores hungry for pulled pork or old fashioned roast pork.
