Pork Boston Butt (Bone-In) (Frozen)

Comes from:

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.

Tips:

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.

Similar cuts:

Picnic, country-style ribs.

Ordering Instructions:

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.