FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
This is from the top of the shoulder of North Yorkshire, outdoor reared, native breed pork. Most of our pork comes from Mount Grace Farm where the pigs are grown slowly on a natural diet. The breeds we choose, such as Gloucester Old Spot, Welsh and Berkshire amongst others, put on weight slowly adding bags of flavour and natural fat content.
The Boston butt is a firm favourite amongst our BBQ and grill customers who smoke it slowly until the meat fall away from the bone. Perfect for pulled pork.
If you would like the rib bones removing and/or the skin taking off, please let us know.
If you prefer something smaller, we also have a half Boston butt.
£79.50
The pork Boston butt is taken from the top part of the shoulder often known as the collar. The bone is often left in, sometimes with part of the rib. This adds to the flavour when cooking and also helps to distribute heat and retain moisture in the joint. This part of the pig, particularly with native breeds, has a good fat content and marbling in the meat to further add to the flavour and succulence of the end result. The Boston butt is particularly popular amongst our BBQ customers who see it as the choice cut for low ‘n’ slow smoking and grilling. You can get equally good results in your oven at home.
Our tip would be to give it a rub with your choice of BBQ rub or just with some good salt and freshly ground pepper. Then put it in a large roasting bag and put it into an oven at around 150c or less. Cook it until the internal temperature is above 80c and then take it out of the oven and let it rest for at least 20 minutes. Open the bag into a roasting tin, pull out the bones and then shred it. You might want to add some BBQ sauce, but give it a try first as it’s delicious as it is!
| Weight | 6 kg |
|---|
David Baxter (verified owner) –
It arrived well packaged and cold.
22 hour covered cook at 120C, by far the best tasting pulled pork we’ve ever had.