All in Pastured Pork

Woodland-Raised Pulled Pork Recipe: A Feast for the Senses

Woodland-Raised Pulled Pork Recipe: A Feast for the Senses

Shari Bryant
Pastured Pork

At Foxfire Farm, we believe great food starts with ethically raised animals and sustainable farming practices.

Our woodland-raised pigs, fed on walnuts and wineskins, produce pork that is incredibly rich, flavorful, and tender.

The nutty richness from their diet, combined with the earthy tones from foraging in the woods, results in meat that’s perfect for slow-cooked dishes like pulled pork.

Today, we’re sharing a pulled pork recipe that highlights the unique flavors of our woodland-raised pork. It’s the perfect centerpiece for a gathering with friends or family, served on a soft bun with tangy slaw or alongside roasted vegetables.

Ingredients

For the pulled pork:

  • 4–5 lbs woodland-raised pork shoulder (bone-in or boneless)

  • 1 tbsp sea salt

  • 1 tbsp black pepper

  • 1 tbsp smoked paprika

  • 1 tbsp garlic powder

  • 1 tsp cayenne pepper (optional, for heat)

  • 1 tbsp brown sugar

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 1 cup dry red wine (preferably a local variety)

  • 1 cup chicken or pork stock

  • 2 tbsp apple cider vinegar

  • 2 tbsp olive oil

For the BBQ sauce:

  • 1 cup tomato puree or ketchup

  • 1/4 cup apple cider vinegar

  • 2 tbsp molasses or honey

  • 1 tbsp Worcestershire sauce

  • 1 tsp smoked paprika

  • 1 tsp mustard powder

  • Salt and pepper to taste

Instructions

1. Season the Pork

In a small bowl, mix the sea salt, black pepper, smoked paprika, garlic powder, cayenne pepper (if using), and brown sugar. Rub the spice mixture generously all over the pork shoulder, ensuring it’s evenly coated. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat.

2. Sear the Pork

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown. This step helps lock in flavor and creates a delicious crust. Once seared, remove the pork and set it aside.

3. Sauté the Aromatics

In the same pot, add the sliced onions and minced garlic. Sauté for 3–4 minutes until the onions are soft and translucent, scraping up any browned bits from the bottom of the pot.

4. Add the Liquid

Pour in the red wine, chicken or pork stock, and apple cider vinegar. Bring the mixture to a simmer, then return the seared pork shoulder to the pot. The liquid should cover about two-thirds of the pork.

5. Slow Cook the Pork

Cover the pot with a lid and reduce the heat to low. Let the pork cook slowly for 4–5 hours, turning it occasionally, until it’s fork-tender and easily pulls apart. Alternatively, you can transfer the pot to a preheated 275°F oven and cook for the same duration.

6. Make the BBQ Sauce

While the pork is cooking, prepare the BBQ sauce. In a saucepan, combine the tomato puree, apple cider vinegar, molasses or honey, Worcestershire sauce, smoked paprika, mustard powder, salt, and pepper. Simmer over low heat for 15–20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning to taste.

7. Shred the Pork

Once the pork is tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat or bone. Return the shredded pork to the pot and mix it with the remaining cooking liquid for added flavor.

8. Serve and Enjoy

Serve the pulled pork warm with the homemade BBQ sauce on the side. It’s delicious piled onto toasted buns with coleslaw, or you can pair it with roasted sweet potatoes, cornbread, or a fresh green salad.

Why Woodland-Raised Pork Makes All the Difference

The diet and lifestyle of our pigs play a significant role in the flavor of the meat.

Pigs that forage in the woods and eat a non-GMO diet rich in walnuts and wineskins develop a distinctive, rich taste that enhances slow-cooked dishes like pulled pork.

The nutty undertones from the walnuts and the subtle fruitiness from the wineskins create a depth of flavor that’s unmatched by conventional pork.

By choosing locally-raised pork, you’re not only treating yourself to superior taste but also supporting sustainable, ethical farming practices that are better for the animals, the environment, and your health.

Comment below if you give this recipe a try!

3 Reasons to Eat Lard from Pastured Pigs

3 Reasons to Eat Lard from Pastured Pigs

Shari Bryant
Pastured Pork

When you hear the word “lard,” it might conjure up images of old-fashioned cooking or unhealthy fats—but that couldn’t be further from the truth when it comes to lard from pastured pigs.

High-quality lard, especially from pigs raised on pasture, is not only delicious but also packed with nutritional benefits.

At Foxfire Farm, where our pigs roam freely and forage naturally, we believe in the power of real, ethical food.

Here are three reasons why you should consider adding pastured lard to your diet:

1. Nutrient-Rich and Healthy Fat

Contrary to outdated beliefs, lard from pastured pigs is a great source of healthy fats.

It’s particularly high in monounsaturated fats, which are known to support heart health and reduce inflammation.

In fact, the fat profile of lard is similar to that of olive oil.

Additionally, lard from pastured pigs contains vitamin D—a critical nutrient for bone health, immune function, and mood regulation.

Since pastured pigs spend time in the sun, their lard is one of the best animal-based sources of vitamin D available, far surpassing conventional lard from factory-farmed pigs.

2. Clean, Natural, and Ethical

When you eat lard from pastured pigs, you’re consuming a product that is cleaner and more natural than processed vegetable oils and industrial fats.

At Foxfire Farm, our pigs are raised without antibiotics or hormones, and they live in a stress-free environment where they can forage, root, and play.

This humane approach not only leads to happier animals but also results in higher-quality fat that’s free from harmful additives and residues.

Unlike hydrogenated oils and margarine, pastured lard is a minimally processed, natural fat that has been used for generations.

It’s a return to real food—simple, wholesome, and ethical.

3. Versatile and Delicious for Cooking

Lard from pastured pigs is prized by chefs and home cooks alike for its versatility in the kitchen.

It has a high smoke point, making it perfect for frying, sautéing, and roasting.

Plus, it imparts a rich, savory flavor to dishes without being overpowering.

If you’ve ever tasted a flaky pie crust or perfectly crispy roasted vegetables, there’s a good chance lard was involved.

Beyond savory dishes, lard can also be used in baking to create tender biscuits, cookies, and pastries.

When sourced from pasture-raised pigs, lard enhances the flavor of your dishes while providing healthier fat options.

Final Thoughts

Lard from pastured pigs is a nutrient-dense, ethically produced, and delicious fat that deserves a place in your kitchen.

By choosing pork products from farms like Foxfire Farm, where animals are raised humanely and sustainably, you’re making a choice that’s better for your health, better for the animals, and better for the planet.

What My Pastured Pigs Have Taught Me About Life

What My Pastured Pigs Have Taught Me About Life

Shari Bryant
Pastured Pork

When I started raising pastured pigs at Foxfire Farm, I thought I knew what to expect—hard work, responsibility, and a deeper connection to the food I produce.

What I didn’t anticipate was how these incredible animals would offer lessons far beyond farming.

Watching them roam the woodlands, forage for food, and interact with one another has taught me so much about life, balance, and even myself.

Here are a few of the most meaningful lessons I’ve learned from my pastured pigs:

1. Embrace the Simple Joys

Pigs are masters of finding happiness in the simplest things—rooting around in the dirt, basking in the sun, or taking a leisurely nap in the shade.

They remind me daily that joy doesn’t have to come from grand gestures or extravagant things.

Sometimes, it’s about appreciating what’s right in front of you: a warm day, good food, and the company of those you care about.

In the hustle of modern life, it’s easy to get caught up in big goals and endless to-do lists.

But my pigs remind me to slow down, stay present in the moment, and find joy in the everyday.

2. Stay Curious and Explore

Pigs are naturally curious creatures.

They love to explore their surroundings, sniff out new things, and investigate every corner of their pasture.

Watching them reminds me of the importance of curiosity—of always being willing to learn, explore, and discover.

Whether it’s trying a new farming method, learning from fellow farmers, or simply observing nature more closely, my pigs inspire me to stay open-minded and keep learning.

3. Respect Nature’s Rhythm

Raising pigs on pasture has taught me a lot about respecting natural cycles.

Pigs thrive when they are allowed to live according to their instincts—rooting, grazing, and wallowing in mud when it’s hot.

They aren’t rushed or forced into unnatural patterns, and as a result, they are healthy and content.

This has made me reflect on my own life.

We live in a world that constantly pushes us to go faster, work harder, and do more.

But my pigs have shown me the value of living at a natural pace—taking time to rest, work with intention, and trust the process rather than rushing results.

4. Community Matters

Pigs are highly social animals.

They thrive in groups, forming bonds and working together to forage and play.

Their interactions remind me of the importance of community—how life is richer when we have people (or pigs!) around us to share it with.

Whether it’s through sharing a meal, lending a helping hand, or simply spending time together, community is essential.

Watching my pigs look out for one another reminds me to prioritize relationships and build strong connections in my own life.

5. Waste Nothing, Use Everything

Pigs are nature’s ultimate recyclers.

They consume food scraps and transform them into rich manure that fertilizes the soil.

They remind me that nothing in life needs to go to waste.

Whether it’s food, time, or energy, there’s always a way to repurpose and find value in what might otherwise be discarded.

This lesson has deeply influenced how I approach farming—and life. I strive to minimize waste, live more sustainably, and appreciate the resources I have.

6. Adaptability is Key

Weather changes, seasons shift, and pastures evolve—but my pigs adapt to it all with ease.

Whether it’s the heat of summer or the chill of winter, they adjust to their environment and keep going.

Life, too, is full of change, and my pigs have taught me the value of adaptability.

They remind me that while I may not control everything, I can control how I respond—and that being flexible in the face of change often leads to better outcomes.

Final Thoughts

Raising pastured pigs has been one of the most rewarding parts of my farming journey, not just because of the delicious, high-quality food they provide, but because of the life lessons they’ve taught me along the way.

These animals have a wisdom that goes beyond words, teaching us to live simply, stay curious, respect nature, and build strong connections.

Every day on the farm, I am grateful for these pigs—not just for what they give, but for how they’ve helped me grow.

They remind me that life is about more than just getting things done—it’s about living fully, with purpose, gratitude, and joy.

So, the next time you see a pig happily rooting around in the dirt, take a moment to reflect.

There’s a lot we can learn from them if we’re willing to pay attention.

Why Should You Invest in a Share of Pastured Pork?

Why Should You Invest in a Share of Pastured Pork?

Shari Bryant
Education, Pastured Pork

Are you looking for a way to support your health, the environment, and your local community?

Consider an investment in a share of pastured pork from a local farmer!

Pastured pork is pork that is raised on pasture, with plenty of room to roam and forage for food.

This is in contrast to factory-raised pork, which is often raised in confinement and fed a diet that may not be optimal for the animal's health.

Pasture-Raised Food vs. Factory/Feed Lot

Pasture-Raised Food vs. Factory/Feed Lot

Shari Bryant
Education, Pastured Pork, Pastured Poultry

At this stage in my life, I sit at the intersection of self-transformation and environmental activism, and it occurs to me that the bridge is FOOD.

So many folks I know are on some spectrum of illness: on-going auto-immune issues, skin issues, mental health issues, cancer, IBS, reproductive issues, struggles with weight, resistance to antibiotics, super bugs, etc. When we look at these issues, the first response seems to always be pharmaceuticals. Take this drug to address this issue, and then take this one to combat the side effects of the first.

As we are getting sicker, this country is also losing small, family farms right and left. Between 2017 and 2022, the United States lost 140,000 farms. 140,000 farms lost in five years. Meanwhile, as your neighborhood farmer goes out of business and is forced to sell to yet another developer, just 4 companies in the U.S. produce over 60% of its chicken each year.

How to Combat the Doubling Cost of Groceries Over the Past 4 Years

How to Combat the Doubling Cost of Groceries Over the Past 4 Years

Shari Bryant
Education, How-To, Pastured Pork, Pastured Poultry

If you’re anything like me, you have felt the impact of inflation in recent years.

The cost of EVERYTHING has risen, but perhaps none more dramatically than the price of groceries.

While I knew this to be true, I was incredibly shocked to learn just how much grocery prices have risen upon seeing the following post on Facebook (note: this is not a political post, nor an endorsement of this creator or her platform, but simply a reference to the grocery experiment she discusses):