Hi there [[contact.first_name]],

With the weather warming up there’s just something about a smoked pork shoulder that just hits different this time of year.

Low and slow, a good rub, a little patience… and a few hours later you’ve got fall-apart pulled pork that’s hard to beat.

But here’s the truth most recipes won’t tell you:

👉 The quality of the pork makes all the difference.

When you start with a farm-fresh, pasture-raised pork shoulder, you’re already ahead.

The flavor is richer, the fat renders better, and the final result just has more depth than anything you’ll find in a store.

Here on our farm, our pigs are raised the way they’re meant to be—out on pasture, with room to roam wood-lot pastures, rooting and foraging naturally. We feed a non-GMO, soy-free ration and never use antibiotics, vaccines, or added hormones.

👉 That lifestyle translates directly into better tasting pork on your plate.

1. Preheat your smoker to 225°F
2. Fully thaw + pat dry
3. Coat with yellow mustard
4. Apply your dry rub generously
5. Place on the smoker
6. Plan for ~2 hours per pound
7. Cook to 195–200°F internal
8. Rest for 1 hour
9. Shred and serve

🇺🇸 Memorial Day Sale (20% Off)

Wanna try your hand at the smoker with the same pork we use?

We’ve got 20% off:

• Boneless Boston Butts
• Pork Spareribs 
• Pork Loin Roasts

This sale lasts through Memorial Day, or while supplies last. Want your order delivered? Order by the 18th to get it delivered to your doorstep before Memorial Day.