How do you cook a ___ (fill in the blank)
One of the questions we hear most often when people start buying pasture-raised meat is:
“What do I do with this cut?”
A pork shoulder roast is a perfect example. It’s a larger, tougher cut of meat that doesn’t fit neatly into the quick-cook, weeknight-dinner box many of us are used to. But when cooked the right way, it becomes one of the most comforting, flavorful, and versatile meals you can make.
Today we’re sharing our go-to method for cooking a pork shoulder roast using a simple braising technique — and the best part is that this same approach works beautifully for any large cut of meat.
Why braising works so well
Braising is one of those old-school kitchen techniques that never goes out of style. It involves cooking meat slowly with a bit of liquid, allowing tougher cuts to break down over time.
Cuts like pork shoulder are full of connective tissue and fat — which might sound like a downside, but it’s actually what makes them so good when cooked properly. Low, slow heat transforms that structure into tender, pull-apart meat with incredible depth of flavor.
If you’ve ever been intimidated by larger roasts, this method is a great place to start.
Our simple pork shoulder braising method
We filmed a step-by-step video walking through exactly how we cook a pork shoulder roast here on the farm — from seasoning to serving.
In the video, we demonstrate:
How to season a pork shoulder simply and confidently
How to sear (optional, but recommended) for extra flavor
How much liquid to use — and what kinds work best
Oven temperature and timing
How to tell when the roast is done
No fancy equipment. No complicated ingredients. Just a reliable method you can return to again and again.
Make It Once, Eat All Week
One of the things we love most about braised pork shoulder is how versatile it is once it’s cooked.
A single roast can turn into:
Pulled pork bowls or sandwiches
Tacos or burritos
Added protein for soups and stews
Breakfast hash with potatoes and eggs
A quick protein to pair with roasted veggies or salad
This is exactly the kind of cut that supports real, from-scratch cooking — especially during the colder months.
Why We Love Teaching These Skills
Whether you raise your own animals or buy meat from a local farmer, knowing how to cook a variety of cuts makes all the difference.
So many people are familiar only with boneless, skinless cuts wrapped in plastic. But whole-animal eating — using roasts, bones, and less familiar cuts — is not only more economical, it’s deeply satisfying once you gain a little confidence.
That’s a big part of why we share cooking demos like this one.
Want More Like This?
If you’re interested in filling your freezer with high-quality, pasture-raised meat and learning how to cook it well, our Winter Meat CSA is designed with exactly that in mind.
Throughout the winter, members receive a variety of cuts along with:
Cooking tips
Recipe ideas
Inspiration for using the whole animal confidently
You can learn more about our local winter meat CSA (sorry, no shipping available at this point in time) at
👉 https://theforbesfamilyfarm.com/wintermeat
We hope this video (and this method!) helps you feel more comfortable cooking larger cuts of meat — and enjoying every bite along the way.
