Pastured Raised Heritage Duroc Pork

Slow-Roasted Heritage Pork with Texas BBQ Glaze

Serves 6–8 | Cook time: 3–4 hours (hands-off)

Succulent, fall-apart pork infused with smoky-sweet Texas flavor—this slow-roasted pork butt is perfect for sandwiches, tacos, or feeding a hungry crowd.

Ingredients:
3–4 lbs Vande Rose Farms Boneless Heritage Pork Butt

2 tbsp Olive Oil

2 tsp kosher salt

1 tbsp smoked paprika

1 tsp black pepper

1 tsp garlic powder

1 tsp cumin

½ cup your favorite Texas-style sauce, or homemade

Optional: 1 tbsp Keepers Harvest Raw Cotton Honey for added sweetness

½ cup apple cider or broth (for roasting)

Instructions:
Preheat Oven:
Set to 300°F. Pat pork dry and let it come to room temperature for 20–30 minutes.

Season:
In a small bowl, mix salt, smoked paprika, pepper, garlic powder, and cumin. Rub all over the pork. Heat olive oil in a Dutch oven or roasting pan and sear pork on all sides until browned.

Roast Low & Slow:
Add apple cider or broth to the bottom of the pan. Cover tightly with a lid or foil and roast for 3½–4 hours, or until pork pulls apart easily with a fork.

Glaze & Finish:
Remove lid, brush with BBQ sauce, and return to the oven uncovered for 15–20 minutes to caramelize.

Shred & Serve:
Let rest, then shred pork and toss with pan juices and extra sauce if desired.

How to Serve:
Pile onto buns with slaw and pickled onions

Wrap in Tortillas for smoky pulled pork tacos

Serve over creamy mashed Sweet Potatoes or grits

Add to a grain bowl with Lone Star Greens, roasted carrots & spicy aioli

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