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Pork butt is an on the bone slow roasting/barbecue joint, which our butchers take from the front shoulders of our local Staffordshire and Shropshire British pigs. It is widely regarded (particularly in the USA, where it is known as a Boston Butt) as the best joint for pulled pork, as the shoulderblade bone is left in (other bones are removed), which helps evenly distribute heat while cooking. This ensures low temperatures can be held for lengthy periods of time, which breaks down the well marbled meat into melt in the mouth, delicious meals. An increasingly popular joint due to it's use by smokehouses and bbq lovers.
How to Cook Whole Pork Butt
Remove all packaging. Oven cook at 220°C/Fan 200°C/Gas 7 in the centre of a preheated oven for 30 minutes. Then reduce the oven to 150°C/Fan 1 30°C/Gas 2 and cook low and slow for around 6 hours. Check meat is piping hot throughout before serving.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|
What to do with Whole Pork Butt
If you've got a smoker, then this is the cut of pork for you. If you're looking to cook pulled pork at home the trick is to cook low and slow for around 6 hours, then use 2 forks to shred the pork into small chunky pieces. Check out our Pulled Pork with Beans, Paprika and Treacle Recipe, available on the blog, for more information.