Boston Butt - with a seasoning of your choice
Choose a dry rub of your choice:
Chimichurri, Smoked Paprika & Garlic, Blackened Cajun, Thai Sweet Chilli or Jerk.
Boston Butt, as it is known in the US, is the name for a cut of pork that comes from the upper part of the shoulder. In Boston, New England the butt is the most common cut used for pulled pork and is often covered in various spices 24 hours before cooking.
Enjoy the Tremendous flavour from this economical cut that also makes an ideal slow roast. Carefully prepared by our butchers the bones and excess fat are removed before being seasoned with the rub. (See below for Cooking Guidelines)
All our dry rub seasonings are GLUTEN FREE
Cooking guidelines for whole or half Boston Pork Butt
- Heat the oven to 220C/200C fan/gas 7.
- Remove from packaging and place on a roasting tray.
- Roast for 30 mins or until the joint begins to blister and brown.
- Reduce heat to 180C/160C fan/gas 4 and roast for about 2 hrs or until the meat is tender
- Remove from the oven to rest before carving
Our pork is sourced from a farm in Lanarkshire who operates to the highest of welfare standards. We select British Landrace crossed with other native breeds to provide pork with great flavour but without excessive fat.
Half Butt - 1kg (2.2lb) serves 3+, Whole Butt 2kg (4.4lb) serves 6+
|Dry Seasoned Rub of your choice|
Chimichurri, Blackened Cajun, Jerk, Smoked Paprika & Garlic, Thai Sweet Chilli
Click & Collect or Home Delivery Options Available!