Rare Breed Pork Whole Boston Butt – 6kg

What is a whole 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. A whole Boston Butt is the full large-format joint, with plenty of connective tissue and useful internal fat for slow cooking.

At around 6kg, this is a substantial joint designed for generous pulled-pork cooks, large smokers, gatherings and batch cooking. If you want the same cut in a more manageable size, our 3kg half Boston Butt is the better option.

British native-breed pork

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

The whole Boston Butt is normally supplied skin-on and bone-in, with part of the rib or neck bone intact. If you would prefer the skin or bone removed, add a note at checkout and our butchers can prepare it for you.

Best uses for a 6kg Boston Butt

• Large-format pulled pork
• Low-and-slow smoking
• Indirect barbecue cooking
• Slow oven roasting
• Parties, gatherings and sharing feasts
• Batch cooking for buns, tacos, rice bowls and leftovers

How to cook a whole 6kg Boston Butt

For smoking or indirect barbecue cooking, hold the cooker at around 110–120°C. Cook steadily until a good bark has formed, wrapping later in the cook if you prefer. Continue until the thickest part of the meat is typically around 90–95°C.

Internal temperature is a guide, not the final test. A Boston Butt is ready when a probe slides into the meat with very little resistance and the joint pulls apart easily. A 6kg whole joint will need substantially longer than the 3kg half joint, so build in plenty of time rather than relying on a fixed number of hours.

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; around an hour is better for a large joint if time allows. Pull the pork only when it is soft enough to separate easily, mixing the bark, richer outside pieces and cooking juices back through the meat.

Whole Boston Butt FAQs

Is the 6kg joint a whole Boston Butt?

Yes. This is the full large-format Boston Butt rather than the approximately 3kg half joint.

Does it come with the skin and bone?

Yes, it is normally supplied skin-on and bone-in. 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 probe tenderness matters more than a precise number. The meat should pull apart without resistance.

Can I cook a 6kg Boston Butt in the oven?

Yes, provided your roasting tray and oven are large enough. Cook it gently at a low temperature and allow significantly more time than for the half joint.

How many people will it feed?

This is a large joint intended for a crowd, but the final edible yield varies because the listed weight includes skin, fat and bone. The number of portions also depends on whether the pork is served as the main element of the meal or alongside substantial sides.

Prefer a smaller joint?

Choose our 3kg half Boston Butt for a more manageable home-smoker or oven cook.

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