The curiously named Boston Butt comes from the upper shoulder of a pig. The cut of choice for competition barbecues it is widely agreed it is the best joint for pulled pork because it is marbled with enough fat to keep the meat moist while cooking, and includes the 'money muscle' which is a small strip of loin meat that professional 'Pitmasters' hope will win them the money when tasted.
Very popular with grillmaster smokers and street foot traders who we supply, this saves a lot of time and money compared to butchering at home yourself.
Cook low-and-slow in oven or barbecue and you'll be left with a supremely tender, fall-apart pork, that is perfect for pulling to give your very own hog-roast style with no fuss and very little effort.
News and recipes from the butchers.