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Grid Iron Meat

How to Cook a Boston Butt

Boston Butt — cut from the upper part of the shoulder — is richly marbled, deeply flavoured, and ideal for low, slow cooking. Our 3kg bone-in Boston Butt is perfect for weekend roasts, pulled pork feasts, or smoker sessions. This guide covers several techniques to suit your kit, your time, and the final texture you’re after.

INGREDIENTS

Pork Boston Butt - 3kg

METHOD

Core Preparation

  • Remove from the fridge at least 1 hour before cooking.
  • Pat the skin dry (if present) and score if you're roasting with the skin on.
  • Season generously with salt, pepper, and your chosen rub or marinade — or leave plain and season later.

Technique 1: Oven Roasted (Pulled Pork Style)

Best for: classic pulled pork with a dark crust and tender, shreddable interior.

  1. Preheat oven to 150°C fan.
  2. Rub the pork all over with spice mix (e.g. brown sugar, paprika, garlic powder, chilli, mustard powder).
  3. Place in a deep roasting tin with 200ml apple juice or cider. Cover tightly with foil.
  4. Roast for 5–6 hours, until the meat is pull-apart tender (internal temp 90°C+).
  5. Uncover for the final 30 minutes to crisp the outside.
  6. Rest for 30 minutes before pulling.

Technique 2: Low & Slow Smoker (American BBQ Style)

Best for: bark, smoke ring, and full-on BBQ character.

  1. Set smoker to 110–125°C, using oak, hickory or apple wood.
  2. Rub the pork generously and place directly on the rack.
  3. Smoke uncovered for 4–5 hours until the bark sets.
  4. Wrap in butcher's paper or foil and continue for another 3–4 hours until internal temp reaches 93°C.
  5. Rest, still wrapped, for at least 1 hour in a warm spot.

Technique 3: Slow Cooker / Crockpot

Best for: hands-off tenderness, minimal fuss.

  1. Rub the meat and brown in a hot pan if desired.
  2. Place in the slow cooker with 200ml liquid (stock, cider or a BBQ sauce base).
  3. Cook on Low for 8–10 hours or High for 5–6 hours.
  4. Shred and mix with juices before serving.

Shop for Ingredients

Buy Pork Boston Butt

Rare Breed Pork – Boston Butt – 6kg

Whole Native Breed Pork Boston Butt

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.

Original price was: £79.50.Current price is: £71.50.

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Rare Breed Pork – Half Boston Butt – 3kg

The upper part of the shoulder, bone in, from North Yorkshire native breed pork.

This is the perfect cut for making pulled pork, or just for cooking low ‘n’ slow. Great fat content in the meat and leaving the bone in helps to distribute heat evenly during cooking.

 

What will arrive?

The 3kg Boston butt is around half of a whole butt (photo). It will arrive with the skin on and the section of rib or neck bone intact. Many of our customers prefer this option as the bone helps retain moisture and flavour. If you would like us to remove the skin or the bone, please let us know in the notes at the checkout and we’ll do that for you

 

We also have available a whole Boston butt

 

Due the vac’ packaging process that we use, for hygiene reasons, you may notice some odour when you open the bag. This is normal and should disappear when the meat has been exposed to the air for a while

Original price was: £39.75.Current price is: £35.75.

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What sides and matches work well with this?

Sides:

  • Tangy slaw – classic balance to the fat
  • BBQ beans – sweet, smoky depth
  • Roast sweet potatoes – earthy and tender
  • Cornbread or soft buns – for pulled pork rolls
  • Green chilli mac and cheese – indulgent and punchy

Matches:

  • Rubs: smoked paprika, cumin, brown sugar, mustard seed
  • Sauces: Carolina vinegar, mustard BBQ, chipotle ketchup
  • Toppings: pickled onions, jalapeños, dill pickles
  • Add-ons: crackling, burnt ends, pan juices

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Hot Tips

  • Always rest the meat well — 30 mins minimum, longer if wrapped.
  • Internal temperature for pulled pork: 90–95°C.
  • Save the bones and fat for stock or beans.
  • Crisp leftovers under the grill or in a hot pan for next-day sandwiches.
  • Freezes beautifully once shredded.

Pairings

Red Wine:

  • Zinfandel – rich and fruity
  • Shiraz – smoky depth and punch

White Wine:

  • Chenin Blanc – ripe acidity, soft fruit
  • Roussanne – rounded, food-friendly

Beer & Cider:

  • Pale ale or IPA – cuts the richness
  • Dry cider – perfect with pork

Non-Alcoholic:

  • Iced tea with lemon
  • Apple and sage soda
  • Smoked paprika and tomato shrub

Recipe Collections

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