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.

Bone-In Shoulder Roast (Boston Butt)

Forest Ridge Farms LLC

The all time favorite for traditional pulled pork! These finish great on your favorite smoker cooked low and slow.

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Boneless Shoulder Roasts (Picnic)

Forest Ridge Farms LLC

This roast is cut from the Picnic shoulder, deboned and then netted. This creates a very tender and flavorful roast....

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