Pastured Pork Boston Butt

A well-marbled shoulder roast, the go-to cut for pulled pork.

The Boston butt is a flavorful cut of pork taken from the upper shoulder, from the front shoulder area just above the forelegs. Despite the name, it is not from the rear of the pig. Cut from heritage breed pigs raised on pasture and woodland, each one runs about 3 to 4 lb, bone-in. This well-marbled cut is known for its tenderness and richness, which makes it perfect for slow cooking, roasting, or braising.

Why You'll Love It:

• Well-Marbled Shoulder: Rich marbling breaks down into tender, juicy, pull-apart pork.
• The Pulled Pork Cut: The classic choice for smoked and slow-cooked pulled pork.
• Bone-In Flavor: The bone adds flavor and keeps the meat moist through a long cook.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: No antibiotics or hormones, raised the right way with care.

How to Use:

• Pulled Pork: Rub and smoke or roast low and slow until it shreds easily.
• Braise: Cook down in liquid for carnitas, stews, and rich, saucy dishes.
• Roast: Roast low and slow with the bone in for a tender, flavorful Sunday dinner.
• Thaw: Plan ahead and thaw in the refrigerator, giving a roast this size a day or two.

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