Kurobuta Pork Shoulder on cutting board
Kurobuta Pork Shoulder on cutting board
smoked pork shoulder on cutting board
raw pork shoulder on cutting board
raw pork shoulder on cutting board

Pork Shoulder

Kurobuta Pork

$129.00

The SRF Kurobuta pork shoulder yields a mountain of luscious, juicy pulled pork. Pitmasters love the abundant marbling and rich pork flavor of this substantial cut. Average weight is 17 lbs.

Place your order today to receive in as soon as 1-3 business days.

Family Farm Raised

Family Farm Raised

Heritage Breed

Heritage Breed

Flash Frozen

Flash Frozen

Details

Cooking Tips

Our Snake River Farms Kurobuta bone-in shoulder is rich with fine marbling and full of delicious pork flavor. Snake River Farms cuts the shoulder using the Japanese break which is larger than the traditional US break. This includes the Boston butt, picnic shoulder, fore shank and pork collar. This generous cut bone-in shoulder is a fantastic starting point for incredible smoked pulled pork or baked in the oven for a memorable pork roast.

Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor. Our animals are treated humanely and are raised on small family farms without hormones using a natural slow feed process.

Average weight: 17 lbs. This is a natural product, and actual weights may vary.

 

To smoke a pork shoulder, here are the basic steps: 

Heat smoker to 250°F to 275°F. 

Trim the shoulder of excess fat and generously apply your favorite pork rub.  

Place shoulder in smoker, fat cap up, for 4 to 5 hours or until the internal temp reaches 165°F. 

Remove shoulder and wrap using overlapping layers of heavy duty foil. Seal 3 sides, then add 2 to 3 cups of apple juice. Seal completely. 

Place back into smoker and continue cooking until the internal temp is 200°F. This can take 5 to 7 hours. Check the shoulder with a probe for feel. It should feel like it’s pushed into a cube of room temperature butter.  

When the shoulder hits the internal temperature and meets the texture test, remove it from the smoker and allow to rest for an hour. After the shoulder has rested, remove the foil and pull. 
pork

What is Kurobuta Pork?

Kurobuta is a heritage breed with flavor superior to commodity pork. This premium pork is known as Berkshire in England and Kurobuta in Japan, where it is considered the culinary equivalent of Wagyu beef. Kurobuta contains abundant marbling for a heightened flavor profile and higher pH which creates a deep pink color and an increased moisture content. The result is pork with robust juicy flavor, tender texture and a hint of natural sweetness.

Frequently Asked Questions

What temp is pork shoulder done smoking?

You want the meat to easily pull away from the bone. This should occur around an internal temperature of 200°F.

Is pork shoulder the same as pork butt?

Pork butt is a meat cut sourced from the pig's shoulder primal, characterized by its high fat content and marbling. In contrast, pork shoulder, also derived from the shoulder primal, contains more muscle and is leaner than pork butt.

What is Kurobuta pork?

Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed kept pure for hundreds of years. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor. Our animals are treated humanely and are raised on small family farms in the American Midwest without hormones using a natural, slow feed process.

Pork Shoulder vs Pork Collar

A pork shoulder is exactly as described - the shoulder of the hog. 

The collar is part of the larger shoulder and is cut from the  portion that runs from the neck to the tip of the loin. Technically, it is called a “center cut boneless pork butt.”

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