£0.00 0

Cart

No products in the cart.

Continue shopping

SOUSBBQ Boston Pork Butt for pulled pork

£14.99£29.98

  • p/Kg: 14.99
  • Origin: UK
  • Supplied: Fresh
  • Gluten Free: 1
  • Hand Made1

Our SOUSBBQ Pulled Pork is taken from the pork collar, the most succulent of all the pork cuts and the best for pulling.

We smoke the collar for 4 hours before placing it in the water bath for 20 hours.

Finish on the smoker, barbecue or oven for 2 hours for literally falling apart pulled pork, still lovely and moist and just mix in the included sweet & spicey apple BBQ sauce.

suitable for:

barbecue
roast
air fry
more information

Delight in the succulent, rich flavors of our outdoor reared pork collars, meticulously prepared for the ultimate pulled pork experience. Each collar is sourced from premium pork, raised in the freedom of the outdoors, where the animals enjoy a natural, forage-based diet. This not only enhances their well-being but also contributes to the depth and complexity of the meat’s flavor, offering a taste that is both robust and refined.

Unlike our other offerings, these pork collars bypass the curing process, allowing the pure, unadulterated flavor of the pork to shine through. Instead, we focus on a gentle and slow cooking method that perfectly suits the tender, flavorful nature of the collar cut. The meat is first seasoned with a carefully crafted blend of spices and herbs that complement the pork’s natural flavors without overwhelming them. This spice rub penetrates the meat, ensuring every fiber is infused with flavor.

The key to the exquisite texture and taste of our pork collars lies in the sous vide cooking process. By cooking the pork slowly and at a precisely controlled temperature, we ensure that the meat remains moist and tender, making it effortlessly fall apart when pulled. This method not only preserves the juiciness of the pork but also allows for a consistency in quality and taste that is unparalleled.

Prepared with your convenience in mind, our outdoor reared pork collars are designed to be easily finished at home. Whether you choose to pull the pork for sumptuous sandwiches, tacos, or as a standalone dish, the preparation requires minimal effort for maximum flavor. In just a short time, you can achieve a gourmet-level meal that is sure to impress guests and satisfy your barbecue cravings.

Our pork collars are ideal for any occasion, offering a versatile and delicious option that can be dressed up or down to suit your meal. From casual family dinners to more formal gatherings, the rich flavors and tender texture of our pork will be the highlight of any meal.

By selecting our outdoor reared pork collars, you are not only choosing a meal of exceptional quality but also supporting ethical and sustainable farming practices. Enjoy the unmatched taste of our pork, elevated by our commitment to animal welfare and culinary excellence. Experience the convenience, flavor, and quality of our outdoor reared pork collars for pulled pork, and elevate your dining to a whole new level.

Rub: SUGAR, TOMATO POWDER, SPICES, SALT, DEHYDRATED CHILLI FLAKES, ACIDITY REGULATOR E262, ONION POWDER, HERB, GARLIC POWDER, SPICE EXTRACT, GARLIC EXTRACT

BBQ Sauce: Tomato Concentrate, Corn Syrup, Vinegar, Onion Powder, Smoke Flavouring, Colour E150D, Spices, Mustard

Allergens in Bold

Typical per 100g
Energy: 885 kJ/213 kcal
Fat: 15.2g, of which Saturates: 5.1g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 19g
Salt: 0.15g
  1. Remove from packaging and dab dry with kitchen tissue or a dry cloth.
  2. Coat outside with a thin layer of mustard for rub to adhere too.
  3. Coat surface liberally with supplied rub. Allow to rest for 30 minutes to get to room temperature.
  4. Smoker: set up smoker with a hot and cool zone, place bowl of water over hot zone, place pork butt over cool zone cook at 135°c for between 2 hours or until brisket reaches a core temperature of 80°c
  5. Gas Barbecue: set up BBQ with a hot and cool zone, place bowl of water over hot zone along with smoke bomb, place pork butt over cool zone cook at 135°c for between 2 hours.
  6. Kitchen Oven: half fill baking dish with water, place pork butt on a wire rack. Cook at 140°c for 1 hour 30 minutes or until core temperature of 80°c
  7. Wrap in tin foil for 30 minutes to rest, remove then slice and serve.

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

  1. Beef, Lamb & Pork 365 days 
  2. Poultry 180 days
  3. Sausages & Bacon 365 days
  4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days

You may also like:

CLICK & COLLECT

Local & National delivery available

masters of meat

2 St. Brides Court

Mid Devon Business Park

Willand, Cullompton

Devon. EX15 2FN

01884 824070

Shop Hours

Monday
CLOSED
Tuesday
7.30 AM - 4.00 PM
Wednesday
7.30 AM - 4.00 PM
Thursday
7.30 AM - 4.00 PM
Friday
7.30 AM - 4.00 PM
Saturday
7.30 AM - 2.00 PM
Sunday
CLOSED

Subscribe & Save

Sign up to our newsletter to receive vouchers, discounts, news and recipes etc
Get a 10% Discount on your first order as a thank you from us when you sign up
Newsletter Form (#3)

Save 10% when you subscribe to our newsletter

Receive news, recipes and special offers in your inbox
Newsletter Form (#3)

Suggested Roasting Joint Sizes

Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:

Appetite SizeBoneless Meat (g per head)Bone-in Meat (g per head)
Small Appetite125–150 g200–250 g
Medium Appetite150–200 g250–300 g
Large Appetite200–250 g300–350 g
Extra Large Appetite250–300 g350–400 g

Notes:

  • Boneless Meat: Includes lean cuts like beef topside, pork loin, or chicken breast.
  • Bone-in Meat: Includes cuts like leg of lamb, rib roast, or chicken thighs.

These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.

login to your butchr. account

Login
Register an Account