FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A 3kg half Boston Butt from British native-breed pork: a bone-in upper shoulder joint with the fat and connective tissue needed for juicy pulled pork and low-and-slow cooking.
This manageable half joint is well suited to home smokers, barbecues and ovens. It normally arrives skin-on with part of the rib or neck bone intact; if you would like the skin or bone removed, add a note at checkout.
Approx. weight: 3kg
£42.00
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.
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.
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.
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.
The cut comes from the upper shoulder, not the rear of the pig. “Butt” is the traditional American name for this shoulder cut.
No. This is approximately half of a whole Boston Butt, making it easier to handle in a domestic smoker, barbecue or oven.
Yes, normally both are left on. If you would like either removed, add a note at checkout.
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.
Yes. A low oven works very well if you do not have a smoker or barbecue.
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.
Michael Brigham (verified owner) –
William Shepherd (verified owner) –
Scott Smith (verified owner) –
This was perfect, another 8hr + low and slow cook resulted in perfect pulled pork.
Roger Aiken (verified owner) –
Fabulous piece of meat as always
peter clark (verified owner) –
Robin Hall (verified owner) –
Robert Ruck (verified owner) –
James Smith (verified owner) –
This was a huge piece of pork, bone in, including the rib bones, when it had finished cooking the bone just fell out and the joint crumbled in my hands. It was perfection!!!!
Allison Burton (verified owner) –
The most delicious pulled pork from this not too enormous cut. Brilliant service and welfare of animals are a big part of why we love Gridiron.
Stephen Northern (verified owner) –
excellent service and perfect joint of meat
Bill Horne (verified owner) –
Pulled pork has to be one of my favourites, cooked on the smoker low n slow for about 10hrs! Grid Iron never lets me down. Superb meat every time, highly recommend.
Gavin Pearce (verified owner) –
Cooked low and slow on kamodo, pulled pork was amazing, smoked with a few apple wood chunks, to a little shy of 95 degrees. Gorgeous, would recommend, the cut was very generous, only had half as it’s more than enough for 3 people for sandwiches and loaded jackets for the week. Will order again when I get more pennies.
Carina Glanville (verified owner) –
Slow cooked to make Rillettes. The flavour is amazing, will be buying more.
Robert Davidson (verified owner) –
The meat is great, but I just can’t master smoking pork but. 14 hours and I’m still not hitting 200F. I’ve also previously used the skin to make pork scratchings which are great.
Alex Waller (verified owner) –
Great value for the size and quality of meat. The cut was as advertised and fairly straight forward to trim before smoking and pulling. The fat content was perfect to provide fantastic pulled pork.