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We've started offering a smaller version of our popular pork shoulder, also called a "collar" or a "Boston Butt" (don't know why they have their butt's on their shoulder's in Boston). This makes a tender and easy roast, it's also perfect for pulled pork.
For "real" pulled pork, slow smoke this for 4 - 6 hours, then shred it with a fork, or if you like to cheat a little, throw it a pressure cooker for 30 minutes and mix some of our powdered hickory smoke or barbecue sauce into the pulled pork.
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪