Pork Shoulder Bone-In

A bone-in Duroc pork shoulder is best cooked for hours — the bone conducts heat inward and adds tremendous depth to the juices.

Roast low at 275°F for 7-9 hours, bone side down, until the internal temperature hits 195°F and the meat surrenders completely. The bone will slide clean and the result will be the best pulled pork you have ever made.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.