We choose Yorkshire hog because it makes the best slow roasted or smoked pork shoulder. During the slow cooking process the marbles of fat in this cut melt into the meat. Slow cooking on low heat brings out the juices and makes for a tender, more succulent roast.

Oven roast, braise, or those who have a smoker or a Big Green Egg - you know what to do!

Average whole shoulder is 8lbs.

Keep refrigerated or frozen. Thaw in refrigerator overnight. Keep raw meat and poultry separate from other foods. Wash work surfaces including cutting boards, utensils and hands after touching raw meat or poultry. Cook thoroughly.