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$7.99 / Pound
Experience the exceptional quality of Vande Rose Farms' Boneless Heritage Pork Butt, sourced from their award-winning Duroc pigs—a 175-year-old American heritage breed renowned for its rich red color and celebrated for its juicy, tender, and flavorful meat. This well-marbled cut is perfect for slow cooking methods like roasting or braising, resulting in succulent, melt-in-your-mouth dishes that showcase the superior taste and texture of heritage pork.
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
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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