Beautiful, fat capped, unctious pork. Roast this low and slow for pulled pork.
Our pastured, humanely raised pork lends itself to this cooking method, self basting in fat. Tender, flavor rich meat rewards those who wait.
Roasts vary in size. We'll get as close as we can to the poundage you order.
Our favorite carnitas recipe:
Carnitas (with a shout out to Milk Street)
5-6 pounds boneless pork butt, not trimmed, cut into 2-inch cubes
1 large yellow onion, halved and thinly sliced
10 medium garlic cloves, smashed and peeled
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons dried oregano
½ teaspoon dried thyme
1 teaspoon red pepper flakes
Kosher salt and ground black pepper
1 cup lard
Heat the oven to 325°F with a rack in the lower-middle position. In a large (at least 7-quart) Dutch oven, stir together the pork, onion, garlic, cumin, coriander, oregano, thyme, pepper flakes and 2 teaspoons salt. Stir in the oil and 1 cup water. Cover, transfer to the oven and cook for 3 hours.
Remove the pot from the oven. Stir the pork and return the pot, uncovered, to the oven. Cook until a skewer inserted into the meat meets no resistance, another 30 minutes. Using a slotted spoon, transfer the meat to a rimmed baking sheet in an even layer to cool. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat. Bring the defatted cooking liquid to a simmer over medium-high and cook, stirring occasionally, until reduced to about ⅓ cup, about 5 minutes. Set aside.
When the meat is cool enough to handle, break the chunks into ¾- to 1-inch pieces, discarding any large pieces of fat. Add the pork back to the pot and stir until evenly moistened with the reduced cooking liquid.
In a nonstick 12-inch skillet over medium-high, heat 1 teaspoon of the reserved fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom begins to brown and the pork is heated through, 3 to 5 minutes. Taste and season with salt and pepper.