I LOVE a good pork roast. It's easy to cook, versatile in flavoring, & can stretch to 2-3 meals for my family. Larger roasts can seem a bit intimidating if you aren't familiar with cooking one but I'm going to break it down and show you some options that will inspire your next family dinner!
Here's just a little more info about what part of the pig roasts come from. We have two offerings, the boston butt and the picnic roast.
As you can see from our colorful little piggy above, the buston butt & picnic "ham" (same thing as picnic roast) are stacked on top of each other on the pigs shoulder going down to the front leg. They are similar in many ways with some slight differences. The boston butt has more connective tissues so I find it to be a little more tender than the picnic roast. We keep the bone in for added flavor.
So how do I cook a pork roast? I haven't made the jump to an instapot *yet* so I use a crockpot, but you could just as easily do this in the oven or instapot. I rub the roast down with salt/pepper/garlic, slice an onion and add it to the crockpot with a little bit of water and cook low and slow. Then I take two forks and shred the meat. I usually serve for dinner that night with some vegetables and save the extra stock to make beans or a soup with at a later date. Then the leftovers can be used to make pork tacos, bbq, soups & sandwiches! Depending on your family size you really can make it stretch for 3-4 meals including the stock.
Easy, versatile, nutritious, & economic. You can make it as simple or as inventive as you want by cooking with herbs & vegetables.
We're offering all Cool Breeze Farm boston butt & picnic roasts at 15% off retail price in our Market right now! Come and visit us this week:
273 Salem Church Rd
Mt. Sidney, VA 24467
**cards & checks preferred**
We hope you enjoy reading more of our day to day adventures on the farm.