Whole Pork Shoulder - avg 8lb

The whole pork shoulder is made for the smoker. The large fat cap renders slowly over hours, basting the meat from the inside out. This is not a crockpot cut — it's a weekend project that pays off with something truly exceptional. Plan for 1.5–2 hours per pound at 225–250°F, and pull it when it hits 203°F for competition-level results.

Our pigs are raised outside on real green pasture — not a concrete slab or a barn with a window. Farmer Keith feeds them a transition and certified organic, soy-free blend of small grains like wheat, barley, and split peas, which slows their growth and produces pork that's richer, more flavorful, and noticeably different in color and quality. You won't find pork raised like this at any grocery store. No growth drugs. No soy. No shortcuts.