Get your rears in gear for our first sale of the year! From January 4th through the 12th get 30% off our Whey-Fed Berkshire Boston Butts (aka Pork Shoulder). This cut of meat is perfect for roasting and cooking slow in the crock pot! It is great for feeding a big crowd or feeding a few people for the week!
Roasted Berkshire Boston Butt Recipe
Yields 8 servings
1 (5-6 lb) bone-in Cherry Grove Farm Boston Butt
2 lemons, halved and divided
1/4 c chopped fresh oregano
2 ½ tsp salt
2 tsp pepper
1 garlic bulb, unpeeled
1/4 c olive oil
1 c chicken stock
Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves
Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from lemon. Stir together oregano, salt, and pepper and rub on roast.
Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over roast and garlic cloves.
Squeeze juice from remaining 1 ½ lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
Bake at 350° for 3 to 3 ½ hours or until fork tender. Shred pork into large pieces using two forks, if desired. Garnish, if desired.