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Free Range Pork Boston Butt

Best Cut for exquisite Pulled Pork
Our Price: £24.98
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The best Cut of Pork for making the ever increasingly popular Pulled Pork

Boston Butt is the most common Cut used for Pulled Pork, a staple of barbecues in the southern United States.

Boston Butt, or Pork Butt, is the American name for a Cut of Pork that comes from the upper part of the Shoulder from the front Leg

Used in restaurants and smokehouses across the USA - Boston Butt now has a growing following in the UK - and accelerating - with the rise in popularity of chargrilling Restaurants

Can be cooked in the Oven, Slow Cooker - on the Barbecue - or in the Smoker

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Pork, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised Pigs - with impeccable husbandry - and then expertly prepared to perfection 

Cut from the upper Shoulder of Pork (Pork Collar), with the Chine bone left in, squared off, and the Rind removed.

Sumptuous, well marbled Cut

This yields a sumptuous, well marbled Cut of Pork, with little or no waste, making it a well-deserved member of our Thrifty Cuts Range.

The Chine bone evenly distributes heat during cooking, ensuring slow optimum temperatures can be held for a lengthy period, helping to slowly break the Collagen down and melt it to the rich liquid Gelatine.

This in turn gives the Pork Meat its bundles of flavour - and a wonderful silky texture - which differentiates the Pork Boston Butt and makes it so special when preparing Pulled Pork

An eating experience not to be missed

Hard to find in the UK - the Free-Range Boston Butt - expertly cut by Master Butchers - is an eating experience not to be missed

Anecdotal evidence

Anecdotal evidence suggests that the Boston Butt is so named from the time it became popular in Boston, USA in the 19th Century - when it was a cheap Cut, used in one-pot Stews by the Irish population, with Irish butchers cutting off the Rind for better use when cooking Stews.

The 'money muscle'

Boston Butt includes what is called in the States - the 'money muscle' - which is a small strip of Loin Meat - that Professional Cooks hope will win them the money when tasted.

Easy to cook the Boston Butt, simply needs rubbing with some spices or a BBQ Meat Rub, then cooking on a slow-and-low heat either in the oven, smoker or on the BBQ.

Easy to cook

Easy to cook the Boston Butt, simply needs rubbing with some spices or a BBQ Meat Rub, then cooking on a slow-and-low heat either in the oven, smoker or on the BBQ.

Product Code:
z3252

Free Range Pork Boston Butt

The best Cut of Pork for making the ever increasingly popular Pulled Pork

Boston Butt is the most common Cut used for Pulled Pork, a staple of barbecues in the southern United States.

Boston Butt, or Pork Butt, is the American name for a Cut of Pork that comes from the upper part of the Shoulder from the front Leg

Used in restaurants and smokehouses across the USA - Boston Butt now has a growing following in the UK - and accelerating - with the rise in popularity of chargrilling Restaurants

Can be cooked in the Oven, Slow Cooker - on the Barbecue - or in the Smoker

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Pork, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised Pigs - with impeccable husbandry - and then expertly prepared to perfection 

Cut from the upper Shoulder of Pork (Pork Collar), with the Chine bone left in, squared off, and the Rind removed.

Sumptuous, well marbled Cut

This yields a sumptuous, well marbled Cut of Pork, with little or no waste, making it a well-deserved member of our Thrifty Cuts Range.

The Chine bone evenly distributes heat during cooking, ensuring slow optimum temperatures can be held for a lengthy period, helping to slowly break the Collagen down and melt it to the rich liquid Gelatine.

This in turn gives the Pork Meat its bundles of flavour - and a wonderful silky texture - which differentiates the Pork Boston Butt and makes it so special when preparing Pulled Pork

An eating experience not to be missed

Hard to find in the UK - the Free-Range Boston Butt - expertly cut by Master Butchers - is an eating experience not to be missed

Anecdotal evidence

Anecdotal evidence suggests that the Boston Butt is so named from the time it became popular in Boston, USA in the 19th Century - when it was a cheap Cut, used in one-pot Stews by the Irish population, with Irish butchers cutting off the Rind for better use when cooking Stews.

The 'money muscle'

Boston Butt includes what is called in the States - the 'money muscle' - which is a small strip of Loin Meat - that Professional Cooks hope will win them the money when tasted.

Easy to cook the Boston Butt, simply needs rubbing with some spices or a BBQ Meat Rub, then cooking on a slow-and-low heat either in the oven, smoker or on the BBQ.

Easy to cook

Easy to cook the Boston Butt, simply needs rubbing with some spices or a BBQ Meat Rub, then cooking on a slow-and-low heat either in the oven, smoker or on the BBQ.

Free Range Pork Boston Butt

INGREDIENTS: Free Range Pork

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Pork Boston Butt

Remember to pat dry and let the meat reach room temperature before cooking

Roasting

Pat dry and let the meat reach room temperature before cooking
Preheat your oven to 220°C (fan 200°C), Gas Mark 7.
Line a Roasting tin with a sheet of foil large enough to cover the Pork later.
Loosely fold the foil back for now and put the Boston Butt in the oven for 20 minutes leaving the top uncovered so it browns up.
Turn the oven down to a slow-and-low temperature of 150°C (fan 130°C), Gas Mark 2 then take the Butt from the oven and fold the foil over making sure the Boston Butt is now covered.
Pop it back in the oven and let it cook for about 5 hours or until tender.
Take it out of the oven and keep it in the foil and let it rest for 30 minutes.
Pull the pork apart into chunky pieces using two forks, and/or your hands.
Stir in some more seasoning or BBQ Rub if you want to spice things up, then enjoy some exquisite Pulled Pork.

Free Range Pork Boston Butt

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Free Range Pork Boston Butt