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

Ingredients:

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

Kitchen string

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.

Enjoy!