West Country Whole Outdoor Reared Pork Boston Butt (Bone In) 5.5-6kg

£53.94

p/Kg: 8.99

Origin: UK

Maturation: Dry Aged

Supplied: Fresh

The outdoor-reared pork Boston butt comes from the upper part of the shoulder from the front fore and includes the blade bone and plate. Renowned for its rich flavor and tenderness, this cut benefits from slow-cooking methods especially for pulled pork.

The outdoor rearing of pigs contributes to a higher quality of life for the animals, often resulting in superior taste and texture in the meat due to the varied diet and increased exercise the pigs receive.

Don’t forget pulled pork goes a long way, expect a full butt to serve at least 30 portions

suitable for:

barbecue

grill

rotisserie

The Boston butt, or pork butt, is a premium cut of pork that originates from the upper shoulder of the pig. It is often confused with the “picnic shoulder” or “picnic roast,” which comes from the lower part of the shoulder. The Boston butt is a favorite among barbecue enthusiasts and chefs alike, prized for its rich, succulent flavor and tender texture when cooked properly.

This cut typically includes the blade bone and is characterized by its marbling, which contributes to its moistness and flavor during cooking. It’s particularly suited for methods that allow it to cook slowly and at low temperatures, such as smoking, braising, or slow-roasting. These methods break down the connective tissue in the meat, resulting in a dish that is both flavorful and incredibly tender.

Outdoor-reared pork Boston butt comes from pigs that have been raised in open, natural environments rather than confined spaces. This approach to farming emphasizes animal welfare and sustainability, allowing pigs to roam freely, forage, and engage in natural behaviors. This lifestyle not only enhances the pigs’ quality of life but also has a notable impact on the quality of the meat. Outdoor-reared pork is often leaner, healthier, and more flavorful than its conventionally farmed counterparts. The pigs’ diet, which can include a variety of natural forages, contributes to the meat’s depth of flavor and nutritional value.

Choosing an outdoor-reared pork Boston butt not only supports ethical farming practices but also provides a culinary experience that is rich in taste and rooted in a commitment to sustainability and animal welfare. Whether it’s the centerpiece of a barbecue or a slow-cooked Sunday roast, this cut offers a delicious and responsible choice for discerning meat lovers.

Cooking a 4kg pork shoulder on the barbecue i

Cooking a Boston Butt or Pork Shoulder for Pulled Pork

Smoking a 5-6 kg (approximately 11-13 lbs) Boston butt is a classic way to enjoy this cut of pork, yielding tender, flavorful meat that’s perfect for pulled pork. Here’s a detailed recipe and method for smoking a Boston butt:

Ingredients:

5-6 kg (11-13 lbs) Boston butt (pork shoulder)
3 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika (smoked paprika for extra smokiness)
1 tablespoon cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper (optional for heat)
Mustard (as a binder)
Apple cider vinegar (for spritzing)
Apple juice (for spritzing)

Equipment:

Smoker
Wood chips or chunks (hickory, oak, apple, or cherry are great choices)
Meat thermometer
Aluminum foil or butcher paper
Spray bottle (for spritzing)
Basting brush

Preparation:

Mix the Rub: Combine salt, black pepper, garlic powder, onion powder, paprika, cumin, brown sugar, and cayenne pepper in a bowl. Mix well to create your dry rub.
Prepare the Pork: Pat the Boston butt dry with paper towels. Apply a thin layer of mustard all over the pork; this acts as a binder for the rub. Generously apply the dry rub onto every side of the meat, ensuring it’s fully coated.
Preheat the Smoker: Preheat your smoker to 225°F (107°C). While it’s heating, soak your wood chips in water if you’re using a smoker that requires it.
Smoke the Pork: Once the smoker is at the right temperature, place the Boston butt fat side up on the grill grate. Insert the meat thermometer into the thickest part of the meat without touching the bone. Close the smoker lid.
Maintain Temperature: Keep the smoker temperature steady at 225°F (107°C), adding wood chips or chunks as needed to maintain smoke.
Spritz the Pork: After the first 2 hours of cooking, begin spritzing the pork every hour with a 50/50 mixture of apple cider vinegar and apple juice. This helps keep the meat moist during the long smoking process.
Check Internal Temperature: The pork is done when its internal temperature reaches 195°F to 203°F (90°C to 95°C). This usually takes about 1.5 to 2 hours per pound, so for a 5-6 kg butt, expect 14-16 hours of cook time.
Wrap the Pork: Once the internal temperature reaches around 160°F (71°C), you can wrap the pork in aluminum foil or butcher paper to prevent it from drying out and to push through the “stall” (a period when the temperature plateaus).
Rest the Meat: After reaching the desired internal temperature, remove the pork from the smoker and let it rest for at least 1 hour wrapped. This allows the juices to redistribute throughout the meat.
Pull and Serve: Unwrap the Boston butt and pull the meat apart with forks. It should be tender enough to shred easily. Serve as is or with your favorite barbecue sauce.

Enjoy your smoked Boston butt with coleslaw, baked beans, or your favorite side dishes for a classic barbecue meal!

s a fantastic way to enjoy tender, flavorful meat. This recipe focuses on slow cooking the pork shoulder to perfection, using a simple but delicious rub and a mop sauce to keep it moist. Here’s a detailed guide:

Ingredients

For the Rub:

1/4 cup paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (adjust according to taste)
1 tablespoon dried oregano
1 tablespoon brown sugar

For the Mop Sauce (Optional but recommended):

1 cup apple cider vinegar
1/2 cup water
1/2 cup apple juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Additional:

4kg pork shoulder
Wood chips (hickory or apple wood are great choices)
Charcoal

Preparation

Prepare the Rub: Mix all the rub ingredients in a bowl. Coat the pork shoulder evenly with the rub, patting to ensure it adheres well to all sides. Let the pork sit with the rub for at least an hour, or overnight in the refrigerator for deeper flavor penetration.
Preheat the Barbecue: Set up your barbecue for indirect cooking. If using a charcoal grill, place the coals on one side and plan to place the pork on the other, away from direct heat. Aim for a steady temperature of around 225°F (107°C). Soak your wood chips in water for at least 30 minutes before cooking, then place them on the coals to start generating smoke.
Smoke the Pork Shoulder: Place the pork shoulder on the grill away from the direct heat. Cover the grill and maintain a consistent temperature by adjusting vents and adding coals as needed. Aim to keep the smoking temperature steady at 225°F (107°C).
Apply the Mop Sauce: Mix all the mop sauce ingredients in a bowl. After the first 2 hours of cooking, begin to mop (or lightly brush) the pork with the mop sauce every hour. This helps add flavor and keeps the meat moist during the long cooking process.
Check for Doneness: The pork shoulder is done when it reaches an internal temperature of 195°F to 203°F (90°C to 95°C), which typically takes about 1.5 to 2 hours per pound (for a 4kg shoulder, expect about 12 to 16 hours of cooking time). The meat should be tender enough to pull apart easily.
Rest the Meat: Once the pork reaches the desired internal temperature, remove it from the barbecue and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, making it even more tender.
Pull and Serve: Pull the pork apart using two forks or your hands (if it’s cool enough). Serve the pulled pork on its own, or pile it high on buns with your favorite barbecue sauce and coleslaw for a classic barbecue sandwich.

Enjoy your barbecue adventure with this slow-cooked, flavorful pork shoulder, perfect for feeding a crowd at your next gathering!

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Appetite Size	Boneless Meat (g per head)	Bone-in Meat (g per head)
Small Appetite	125–150 g	200–250 g
Medium Appetite	150–200 g	250–300 g
Large Appetite	200–250 g	300–350 g
Extra Large Appetite	250–300 g	350–400 g

West Country Whole Outdoor Reared Pork Boston Butt (Bone In) 5.5-6kg