Pork Shoulder

KUROBUTA PORK

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.

Family Farm Raised

Heritage Breed

Flash Frozen

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.

Details

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.

Cooking Tips

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.

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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.”

Customer Reviews

Overall rating: 4.8268657 / 5 from 335 reviews.

AI Generated Review Summary

Snake River Farms Kurobuta bone-in pork shoulder is highly praised for its excellent quality, rich flavor, and impressive results. Customers appreciate the well-cut, high-quality meat, perfect for slow-cooking or roasting. The trimming is also noted for being of high quality.

Summary topics

Customer Satisfaction (12%): It was reported by customers that the pork shoulder is of great quality and they would buy it again.
Shoulder Quality (12%): Customers keep praising the shoulder, describing it as top quality, amazing, and the best they have ever made.
Cooking Results (4%): Customers expressed satisfaction with the outstanding and impressive results achieved by the product, with some describing it as the best they have ever tried.
Popularity (4%): Customers keep praising the product for being a big hit, with many describing it as an absolute hit.
Flavor Quality (17%): A significant amount of customers expressed satisfaction with the flavor, describing it as great, excellent, and unmatched.

Review topics: [flavor, shipping, price, problem, quality, results, texture, order, size, customer service, sauce, pork, husband, waste, gift, meat, shoulder, cut, hit, cooked, trimming, smoke, marbling, rub, piece, cap, srf, fat, bbq, brine].

Review highlights

"Top Quality Full Shoulder" — Michael
"great cut of meat—-it yields various cuts and exceptional flavor" — Joe M.
"Crazy marble, very high quality trimmings and extremely juicy!!!" — Sean O.

Reviews

Excellent quality. Made my first

"Excellent quality. Made my first pork shoulder and was given rave reviews by family and friends. It was all the pork."

— Brian A. (5/5)

The best! Smoked with apple

"The best! Smoked with apple and hickory wood and came out perfect. Always consistent pork and moist and full of flavor. Bark was amazing as well"

— Michael V. (5/5)

A little bigger than expected,

"A little bigger than expected, but oh so delicious. Cooked at 295 for 8 hours and served it as the centerpiece for my annual holiday soirée."

— Veronica S. (5/5)

Had dinner party for 20

"Had dinner party for 20 people. . . cut up into 10-12 oz portions from the "Upper" Butt portion and milk braised it. AMAZING! One of the best meals I've ever had (many others said the same). After that I still had a whole Picnic Butt/Shank that I brined and pellet smoked for the family. Again, AMAZING. I had to change my delivery date a day after ordering and the phone call to customer service was also great. My only issue is i hope they don't raise the price so I can keep buying them :-)"

— dean b. (5/5)

Good deal! Perfect amount of

"Good deal! Perfect amount of fat! Really delicious!"

— Tao Y. (5/5)