Thick slabs cut from the upper shoulder with the bone removed for easier prep and more even cooking. Heritage breed hogs carry more intramuscular fat than conventional pork, which means richer flavor and meat that stays moist and tender through a long, slow cook.

Smoke it, braise it, or let the slow cooker do the work — it falls apart into silky, succulent shreds with the perfect balance of meat and fat. Pile it on buns, tuck it into tacos, or just eat it straight off the cutting board. This is the cut that makes people ask what your secret is.

Packs are between 2.5–3 lb on average, exact weights may vary.