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 |
|---|
Virginia McElvenney (verified owner) –
Pork was amazing fed so many with left overs
Delicious
Matthew Cockerill (verified owner) –
Cooked this for a Hawaiian themed party with luau spice mix and crushed pineapple. It was raining (!) so ended up giving it 3 hours in oven folllowed by 4 hours on the slow smoking on the barbecue. The end result was fantastic tender juicy pulled pork with great flavour.
Josh Finch (verified owner) –
pippa bussell (verified owner) –
Jason Wheeler (verified owner) –
Cooked low and slow for about 18 hours – amazing pulled pork – hardly had to trim at all before cooking and very little waste. The ribs were excellent too!
Brian Moore (verified owner) –
John Wilson (verified owner) –
So tasty, the way all meat should be!!
Rhys Cannon (verified owner) –
Nicky Inglis (verified owner) –
Outstanding pork smoked for 12hr
A+++++
Anthony Guthrie (verified owner) –
Good product, delivered on time, butchered as requested. Could have been colder when it arrived but properly vac packed and other than that couldn’t fault it. Everyone enjoyed it and I will be using Gridiron again
Edward Morgan (verified owner) –
Brined for 8 hours then smoked for 12 hours. Wow! What a lot of tender and flavoursome meat.
Mark Jones (verified owner) –
Ordered the Boston Butt for Christmas lunch to feed 15. Slow roasted for 8 hours it tasted amazing with really intense piggy flavour and the crackling was incredible.
Dene Vanstone (verified owner) –
Matthew Armitage (verified owner) –
Smoked this for a party, went down a treat!
Graham Hall (verified owner) –
I was very impressed with all aspects of the service (price, quality & great recyclable packaging) I look forward to purchasing again.