Pork Shoulder

Great tasting pulled pork starts with a bone-in pork shoulder (AKA Boston Butt) that is slowly cooked over a smoky source of heat. Both the bone's presence and the fact that our shoulders all come from heritage pastured-raised pigs, never fed corn or soy, ensure a great eating experience. When cooking for the family, we dry-rub our shoulders and hang them in our smoker until they have fully absorbed as much smoke as they can take up (usually a couple of hours) and then roll individually, along with a splash of apple juice or beer, in heavy duty aluminum foil to cook for the last couple of hours. Pull them off the heat an hour before you eat, and let them sit in the foil wrapping, soaking up the juice. Pull the meat off the bone with fingers and/or forks, chop it to the size you like, and serve a dish your friends will remember for years to come.