Rare Breed Pork Half Boston Butt – 3kg

What is a Boston Butt?

Despite the name, Boston Butt comes from the upper pork shoulder, around the neck and shoulder rather than the rear of the pig. It contains plenty of connective tissue and useful intramuscular fat, which makes it particularly well suited to long, slow cooking.

Our 3kg joint is approximately half of a whole Boston Butt. It is a more manageable size for family meals and smaller gatherings while still giving you the bone, fat and structure that make this cut so good for pulled pork.

British native-breed pork

We use slowly matured British native-breed pork selected for flavour and natural fat cover. The specific breed can vary with supply, so the character of each joint will vary slightly too.

The 3kg Boston Butt normally arrives skin-on with part of the rib or neck bone intact. The bone helps the joint cook evenly and adds flavour. If you would prefer the skin or bone removed, add a note at checkout and our butchers can prepare it for you.

Best uses

• Pulled pork
• Low-and-slow smoking
• Indirect barbecue cooking
• Slow oven roasting
• Pork for buns, tacos and sharing plates

How to cook a 3kg Boston Butt

For smoking or indirect barbecue cooking, aim for a steady cooking temperature of around 110–120°C. Cook until a good bark has formed, then wrap if you prefer. Continue until the internal temperature is typically around 90–95°C.

Temperature is only a guide. The joint is ready when a probe passes in with very little resistance and the meat pulls apart easily. Depending on the cooker and the individual joint, a 3kg Boston Butt will usually need several hours of slow cooking, so allow plenty of time rather than cooking to a fixed clock.

For an oven cook, use a low temperature of roughly 120–150°C and cook until the same tenderness is reached.

Resting and pulling

Rest the cooked joint for at least 30 minutes; 45–60 minutes is better if time allows. Shred only when the meat is soft enough to pull apart easily, mixing the richer outside pieces and cooking juices back through the pork.

Half Boston Butt FAQs

Why is it called Boston Butt?

The cut comes from the upper shoulder, not the rear of the pig. “Butt” is the traditional American name for this shoulder cut.

Is 3kg a whole Boston Butt?

No. This is approximately half of a whole Boston Butt, making it easier to handle in a domestic smoker, barbecue or oven.

Does it come with the bone and skin?

Yes, normally both are left on. If you would like either removed, add a note at checkout.

What temperature should pulled pork reach?

It is commonly ready around 90–95°C internally, but tenderness matters more than a precise number. The meat should probe easily and pull apart without resistance.

Can I cook it in the oven?

Yes. A low oven works very well if you do not have a smoker or barbecue.

Need a larger joint?

For bigger gatherings or a large-format smoker cook, choose our 6kg whole Boston Butt.

For more detail, see our guide to cooking a Boston Butt and our smoked Boston Butt guide.