October Recipe: Pulled Pork

There’s nothing quite like the smell of slow-cooked pulled pork filling the kitchen as the days get shorter and temperatures fall. It’s rich, comforting, and deeply satisfying — not just because of the flavor, but because of what it represents: time, care, and connection to the land and animals that sustain us. Our regeneratively raised shoulder roast is the ideal cut for this dish.

At Wild Type Ranch, every cut of pork begins in the woods. Our pigs grew up in our woodland; foraging, rooting, and wallowing the way pigs are meant to. This natural lifestyle builds muscle, enhances marbling, and develops a depth of flavor you just can’t find in conventionally raised pork. The result? A shoulder roast that’s tender, juicy, and full of character.

Why Pastured Pork Makes Better Pulled Pork

Pulled pork is all about slow transformation. When you cook one of our shoulder roasts low and slow, the fat renders gently, the collagen breaks down, and the meat becomes succulent and easy to shred. Because our pigs are raised on a diverse forage diet that includes grasses, roots and the ever-changing array of windfall nuts and fruit — their meat carries subtle layers of flavor that stand up beautifully to smoke, spice, and sauce.

The Recipe: Slow-Cooked Pasture Pulled Pork

Ingredients

• 1 Wild Type Ranch pork shoulder roast

• 2 tbsp sea salt

• 1 tbsp brown sugar

• 1 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp black pepper

• 1 tsp cumin (optional, for a bit more BBW-like flavor)

• 1 tsp cayenne (optional, for a little heat)

• 1 cup apple cider or broth

• 1 tbsp apple cider vinegar

Instructions

1. Rub it down. Pat the roast dry and coat it generously with the spice mix. Let it rest for at least 30 minutes, or overnight in the fridge for deeper flavor.

2. Low and slow. Place the roast in a slow cooker, Dutch oven, or smoker. Add the apple cider or broth and vinegar.

   • Slow cooker: 8–10 hours on low.

   • Oven: 275°F for about 6 hours, covered.

   • Smoker: 225°F for 8–10 hours, until the meat reaches 195°F and shreds easily.

3. Shred and savor. Let the roast rest for 15–20 minutes, then shred it with two forks. Mix it with a bit of the cooking liquid for moisture. Optional: Toss with your favorite barbecue sauce

Serve on a brioche bun with coleslaw, or pile it over grits or mashed potatoes — whatever brings you comfort!

A Meal with Meaning

When you cook with pasture-raised pork, you’re part of a story that begins in healthy soil. Healthy soils translate to more nutritious and tastier food. Our pigs help regenerate the land by aerating the soil and fertilizing naturally as they clear the woods of brushy undergrowth. Every roast supports a farming system that respects animals, restores ecosystems, and nourishes people.

So next time you make pulled pork, know that it’s more than a meal — it’s a celebration of good food grown the right way.

Nourish your body, heal the soil!

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