48hr Pulled Pork - avg 1.15lb

This is pork at its most patient. Slow-smoked for 48 hours with nothing but salt, the result is pulled pork with real depth of flavor — smoky, tender, and a little rich. It's fully cooked, so all you need to do is warm it up. Jack's favorite method: fry it in a hot pan with a little butter until the edges get crispy. It's outstanding over mushroom risotto, folded into tacos or carnitas, or honestly just eaten straight from the pan.

Our pigs are raised outside on real green pasture — not a concrete slab or a barn with a window. Farmer Keith feeds them a transition and certified organic, soy-free blend of small grains like wheat, barley, and split peas, which slows their growth and produces pork that's richer, more flavorful, and noticeably different in color and quality. You won't find pork raised like this at any grocery store. No growth drugs. No soy. No shortcuts.

Ingredients: Pasture-raised pork, salt