A butt is not a butt. It’s a shoulder. Want to know why? Read this post on our blog.
Best cooking method:
This large and versatile cut feeds a crowd. Boston butt is classic for barbecue. It’s also a fine pot roast — wet cooked low and slow in liquid and sliced into soft and tender pork medallions. Or cook it for longer till you can shred it for pulled pork.
It has the perfect muscle to fat ratio so you can grind it to make sausages, if you’d like to DIY. Bone-in or bone-out is a personal choice.
Picnic, country-style ribs.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.