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Roasts
A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, fresh ham roast, pork tenderloin, sirloin roast, and crown roast. Loin roasts should be cooked to internal temperature of 145 to 150 F degrees. The shoulder roasts (Boston Butt) contain internal fat and connective tissue that should be slow roasted or smoked to an internal temperature of 200 +F degrees for delicious tender, fall apart Pulled Pork.
Pork Standing Rib Roast
The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. This cut makes...
Bone-In Shoulder Roast (Boston Butt)
The all time favorite for traditional pulled pork! These finish great on your favorite smoker cooked low and slow.
Boneless Shoulder Roasts (Picnic)
This roast is cut from the Picnic shoulder, deboned and then netted. This creates a very tender and flavorful roast....