Our bone-in shoulder roast, also known as Boston butt or pork butt, comes from the upper part of the shoulder on the front leg of the pig. This versatile cut can be roasted, rolled porchetta-style or braised for carnitas, a Rancho favorite. Juicy and well marbled, pork shoulders are best to cook low and slow to render down the juicy fat and infuse the meat with its flavor.
Total weight: Approx. 2.5 - 2.75 lbs, frozen