Pasture-raised Pork Shoulder Roast from Veteran’s Liberty Ranch. Also known as a Boston butt, this richly marbled roast comes from the ranch’s mix of Mangalitsa and Kune Kune pigs—breeds prized for flavorful pork, natural tenderness, and the kind of fat that makes low-and-slow cooking especially rewarding. Sourcing & Practices Veteran’s Liberty Ranch’s pigs roam on pasture and are supplemented with soy-free organic feed to support balanced nutrition and healthy growth. Their Mangalitsa and Kune Kune breeding brings added richness and marbling to a cut already known for becoming exceptionally tender when slowly cooked. What to Expect Pork shoulder contains plenty of marbling and connective tissue, allowing it to stay juicy through hours of smoking, roasting, braising, or slow cooking. Once tender, it can be pulled, shredded, sliced, or chopped. Use it for pulled-pork sandwiches, tacos, carnitas, barbecue plates, rice bowls, nachos, soups, stews, or a crowd-friendly Sunday dinner. How to Use Thaw completely in the refrigerator. Season with a dry rub or marinade, then smoke, slow roast, braise, or cook in a slow cooker until deeply tender. Pork roasts are safe at 145°F followed by a three-minute rest, but shoulder intended for pulling must cook much longer. Continue until a thermometer or probe slides in with very little resistance—often around 195–205°F—then rest before shredding. About the Ranch Veteran’s Liberty Ranch raises a wide variety of local proteins through its Rhome and Liberty Hill operations. Michelle and Julie’s families focus on healthy animals, practical land stewardship, direct customer relationships, and creating food they are proud to serve in their own homes. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Raised by: Veteran’s Liberty RanchCut: Pork shoulder roast, also called Boston buttBreeds: Mangalitsa and Kune Kune mixRaising practices: Pasture-raised and supplemented with soy-free organic feedBest for: Smoking, pulled pork, carnitas, slow roasting, braising, tacos, and feeding a crowdStorage: Keep frozen. Thaw completely in the refrigerator before cooking.Cooking note: Cook low and slow until probe-tender for slicing or shredding.
