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This post is a cross post with We Cook We Craft, a sister blog of My Clean Kitchen
A few months ago a friend suggested that I try Butcher Box. She raved about it. I was skeptical because, well, I am usually not a fan of “grass fed” beef. It has a gamey flavor that just doesn’t taste good to me. However, I am all for humanely raised and cleaner ingredients, so I decided to order their basic box. O.M.G. She was RIGHT! The family, who really doesn’t care as much as I do where our meat comes from, absolutely raves about quality of the protein at dinner.
I opted for the box that has beef, chicken and pork, but if you don’t eat one or more of those you can customize what you get. When I ordered, there was a deal to get free ground beef for life, but now its Free Bacon for Life. Which in my opinion, is better. The bacon they send is Whole30 approved (in fact the only bacon I’ve found that is 100% Whole30 approved) and is super good.
Each month, I get something different. But in every box so far, its been 3 months, I’ve gotten chicken and ground beef. I also add on bacon (which is why the free bacon deal is so great.) I have also gotten, a bone-in pork shoulder, chicken breasts, ground beef, baby back ribs, beef rips, beef sirloin tips, sirloin steaks, ribeye steaks, pork breakfast sausage, and bacon.
Right now, I have a 5 lb bone in pork shoulder in the oven. This pork is good on a roll or served by itself. Depending on preference. Its also one of the easiest recipes I’ve ever cooked. Literally, you season the meat, then pop it in the oven, and walk away! Its also Whole30 approved. However, its definitely not just for Whole30ers. Its a great Sunday dinner. It does slow roast for a long time, so you’ll need to make sure you make it on a day when you’ll be home. I roasted my for 6 hours. I made some homemade baked potato chips and warm brussel sprout slaw (a variation of this My Clean Kitchen Recipe) without the cranberries and balsamic. Dinner was excellent. My dad joined us for dinner, and he is kind of picky. He cleaned his plate.
5-6 lb Bone In Pork Shoulder
Salt and Pepper, to taste
- Preheat the oven to 250 degrees F. Be sure rack is in middle position.
- Line a rimmed baking sheet with heavy duty aluminum foil
- Season the Pork Shoulder with salt and pepper on all sides.
- Please fat side up on the lined baking sheet.
- Score the fat cap diagonally with a sharp knife.
- Slow roast in preheated oven for 6-7 hours, or until the pork is very firm when poked with a fork. Be sure its on the the middle rack.
- Remove from oven, and tent with aluminium foil, for 15 minutes, or until almost ready to serve.
- Raise oven temperature to 500 degrees F.
- Remove foil tent and place Pork Shoulder back in 500 degree oven. This will crisp the outside and fat.
- Rotate every 5-6 minutes, until fat is blistered.
- Remove from oven and allow to rest another 15 minutes.
- Slice and serve.
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