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 |
|---|
Kristian McDermott (verified owner) –
Daniel Voth (verified owner) –
Andrew Bishton (verified owner) –
James Jeffery (verified owner) –
Horea Covaci (verified owner) –
Ollie Querales (verified owner) –
Arrived well packed and on time. We BBQ it and can honestly say one of the best pieces of pork I ever had!
Simon Norris (verified owner) –
Applied a carolina style rub and smoked this at ~300f for about 7 hours (wrapped in foil for the last 2.5) and then rested for 1 hour. Makes great pulled pork and lots of it. Still have some in the freezer! Skin was removed and bones left in as requested
Guy Ellis (verified owner) –
Wow, this is a big piece of meat! I smoked at 225f for ~21 hours, wrapping around 8 hours in and produced the best pulled pork I’ve ever tasted. I will absolutely be ordering this again, fantastic!
Chris Wearing (verified owner) –
Jamie Draper (verified owner) –
This meat has so much good fat that it’s impossible to dry out. Smoked it for 18+ hours and made the best pulled pork I’ve ever had. Even when freezing it and then reheating it was still moist. Also makes the best sausages.
Bill Horne (verified owner) –
Yet another quality product, good value, cooked low n slow on my smoker equals superb pulled pork. Love it.
Matt Davies (verified owner) –
smoked for 11 hours on the bbq this was gorgeous. Ill definitely be buying again when my stock runs out
Greg Basire (verified owner) –
superb quality BBQ low and slow came out superbly. Always have the best cuts highly recommend
Arthur Hamilton (verified owner) –
Owain Worman (verified owner) –