If you buy a pork share, you will end up with shoulder. Boston butt, picnic, or both. It is the least expensive part of the hog and, cooked correctly, the best eating.
Why shoulder works
The shoulder is full of collagen and intramuscular fat. Cooked fast it is tough. Held above about 160 degrees for hours, that collagen converts to gelatin and the meat goes from chewy to falling apart while staying moist. There is no other cut this forgiving.
The basic method
1. **Season early.** Salt the roast a day ahead if you can, or at least a few hours. Salt, pepper, and a little smoked paprika is plenty.
2. **Sear if you want.** Optional, but browning in lard in a hot dutch oven builds flavor.
3. **Add a little liquid.** A cup of stock, cider, or even water in the bottom of the pot. You are not boiling it, just keeping the environment humid.
4. **Cover and go low.** 275 degrees Fahrenheit in the oven, or low in a slow cooker.
5. **Cook to feel, not to time.** Roughly 1.5 hours per pound, but it is done when a fork twists with no resistance, generally around 200 to 205 degrees internal.
6. **Rest 30 minutes,** then pull or slice.
Heritage pork notes
Berkshire and Blue Butt shoulder carries more marbling than commodity pork, so it stays juicier through a long cook and yields a richer pan liquid. Skim the fat off that liquid and save it. It is excellent for cooking.
Three directions from one roast
**Carolina style:** pull it, hit it with vinegar, red pepper flake, and a little sugar. Serve on rolls with slaw.
**Carnitas:** pull it, spread on a sheet pan with some of its own fat, broil until the edges crisp. Tortillas, lime, onion, cilantro.
**Sunday roast:** slice it thick, serve with potatoes roasted in the drippings and a spoonful of the pan liquid.
Leftovers
Pulled pork freezes very well in its own juices. Portion it flat in freezer bags and it thaws in minutes for weeknight tacos, hash, or soup.
Where to get shoulder
Shoulder roasts come with every pork share, and individual cuts appear on the shop page as available. Everything is local pickup at our farm in Conway, PA.
