Information about Pork Boston Butt.
The Pork Boston Butt is a great value for money piece of meat with delicious “Marbled Meat” that is perfect to make Pulled Pork from. These are heavy cuts around 6 kilos, the weight can vary as these are a natural hand cut joint. The Boston Butt is popular amongst the Barbecue Pit Masters for competitions & American style “Smoke Houses”. The coarse meat is very tender & moist when cooked slowly at lower temperatures, & has plenty of meat on the bone.
What is a Pork Boston Butt?
A Boston Butt is a large Pork Joint on the bone cut from the shoulder with fibrous marbled meat, that is best Smoked Low & Slow on the Barbecue.
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The Boston Butt consists of different muscles & is comprised of two main cuts of pork, the “Blade Bone” & the “Collar or Chuck” (just like beef). The BBQ teams cook up Pork Boston Butt just to get the “Money Muscle” for presentation, it runs along one edge & is similar looking to the Pork Tenderloin & slices beautifully.
We only make our Pork Boston Butt from finest quality pigs with great meat to fat ratio to deliver great flavour without becoming too fatty.
The Pork Boston Butt cut originates from America as they have been cooking these low n’ slow for many years, this link will give more information about its history; Boston Butt Origins
How do we cut our Pork Boston Butt?
Firstly, we select good sized Pork Sides with an even layer of fat cover (not too thick) to cut the Boston Butts from.
The whole “Hand & Belly” is cut off the side through the rib bones & the “Knuckle Joint” in the shoulder. The Back bones are sawn through at the Third rib down on the Rib Cage, & the whole “Neck End” cut is removed. The Neck End of Pork is then laid fat side down & has all the spine bones removed carefully without cutting into the main muscles.
The Rind or Skin is removed, leaving the fat covering the Blade Bone meat underneath. Our expert butchers then carefully trim down any very thick excess fat from the top of the Money Muscle area. The only bone that remains inside the meat is the “Scapular or Blade Bone”, a large flat bone with a protruding ridge on one side. The meat either side is called the “Featherblade (used to make Flat Iron) & the Chuck Tender (used for braising)”, both common cuts in beef.
The backbones have been removed & the blade bone has been left in because the heat transfer along the blade bone will help to increase the internal temperature, & cook the Pork Boston Butt from the inside.
How do we pack our Pork Boston Butts?
Pork Boston Butts are vacuum Packed in a “Recyclable Clear Plastic Pouches” immediately after cutting.
Each pork Butt is packed 1 piece per bag with minimal handling to reduce any contamination. They are then placed in recycled boxes & onto pallets, the pallets of Butts are then “Blast Frozen” overnight. They will keep their just cut flavour & texture for 2 years when kept frozen at -18°c.
Please see this link about The benefits & Blast Freezing explained.
Our Pork Boston Butt has superb moisture & flavour as you should expect from a shoulder cut of finest pork. We have vacuum sealed these immediately after cutting to ensure that all the delicious natural juices are maintained to give you the “Perfect Pork Boston Butt” when delivered. To produce safe, tasty meat cuts that will arrive safely with a good shelf life is made possible because of our fast production methods.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of pork with a more natural flavour when opening at home.
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The hygiene standards are there to keep the bacteria to a minimum because this will improve the shelf life, & the flavour.
The vacuum process sucks all the natural juices into the meat & holds the shape of it, & combined with the low temperatures it helps to stop the natural juices from seeping into the bag. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
We are constantly looking for new ways by which we can package & deliver our meat that will reduce plastic use further, but we have to put the safety of the meat first. We use plastic as it is the one item that will give 100% safety & keep the products in perfect condition, protecting it all the way to your door. The vacuum packing protects the meat from freezer burn or getting contaminated by other foods in your fridge.
Is the Pork Butt good value for money?
The Boston Butt is not expensive to buy per kilo & ours are bigger than most, making 25-30 portions !!
Our expert butchers have trimmed the Boston Butts to a minimum required to get a great cook & to reduce the amount of trimmings waste when preparing these for cooking. We make our Pork Butts as a wholesale meat cut, supplying restaurants in large volumes, our production facilities are very efficient & have lower running costs. Reducing our costs & increasing our volumes makes it cheaper to produce the Pork Boston Butts, the price per portion is much lower than butchers or caterers.
Buying a Sherwood Pork Boston Butt online weighing approx 5.5-6 kilos is great value. Please note that weights vary because they are a large natural cut & the size of the Pigs vary. We try to create cuts like the Boston Butt from the heavier pigs to make them a generous size to give you more meat for your money #moremeatfym. The only waste that you get from cooking this is the single blade bone & the residual outer fat that has not rendered down.
Provenance of our Pork:
We source all our pork locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook a Pork Boston Butt?
The Boston Butt is usually Smoked “Low & Slow” on a Barbecue or in the oven to make Pulled Pork.
How to prepare a Pork Boston Butt for cooking:
- Place the Pork Butt into the fridge & thaw out over several days.
- Remove from the fridge & bring up to near room temperature (leave in the bag) over several hours.
- Take out of the bag, rinse under cold water & pat dry with paper towel.
- Some people would prefer to inject their Pork Butt with different types of juices (e.g.Apple), brine, fine ground rubs etc to get added flavour inside the meat.
- Cut diagonal lines 2 ways to create Diamond shapes in the fat cap, don’t cut too far into the meat.
- Rub a binder (e.g.Yellow Frenches mustard) over the Butt to ensure that the seasoning sticks to the meat.
- Season the whole of the Pork Butt, working it into the cuts, getting every part well rubbed.
- Leave this for an hour before you start smoking.
The intramuscular fat between the shoulder muscles will render & add extra flavour during the cook adding to the moisture, as they say “fat is flavour”. We also offer online a Boston Butt half for those people who want to make pulled pork from a Boston Butt & don’t need as many portions. This piece still has half of the blade bone inside to enable it to be cooked low & slow like the whole Boston Butt.
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Cooking a Pork Boston Butt on the Barbecue is the preferred method because the Smokey aromas from the wood chips really is absorbed by the meat, making the flavour much more intense. Cooking a Pork Butt can take up to 24 hours low n’ slow, it is not to be rushed… good things take time. The Boston Butt can be cooked in the oven low n’ slow also with favourite seasonings giving the same tender juicy meat that is tasty, you can add smokey sauces to the meat when pulling the pork.
The ideal internal temperature for pulled pork is around 85°c, this will make the meat pull apart very easily. The rind or skin of the pork has been removed & also the immediate hard fat directly underneath, leaving the pure white fat that is there to render down & keep the meat moist whilst adding to the flavour during the cook.
Remove the Pork Butt before it reaches the desired temperature, wrap it in butchers paper & cover with a thick towel, then leave this in an insulated box. A picnic cool box will work well for this or reuse the Sherwood Meat Box your meat was delivered in. This will keep the heat in the meat, enabling it to finish cooking & come up to the desired temperature.
The fibrous nature of the Butt gives you very tender results as the fibres start to break down during the cook, & the resting period allows the meat to relax & absorb the natural juices back into the meat.
Videos showing how to Smoke / Cook a Pork Boston Butt:
- Oven baked Pork Boston Butt 14 hrs
- How to cook a Boston Butt professionally
- Crock Pot Pulled Pork Butt with Dr Pepper
- How to cook a Pork Butt by Aaron Franklin
Pro Tip for Boston Butts:
Remember to rest your Boston Butt for at least an hour before pulling.
Is the Pork Boston Butt nutritious?
Good quality Red meat is a great source of natural vitamins, minerals & protein, making Pork very nutritious, & this is very true of the Pork Boston Butt.
The shoulder has some of the richest concentrations of these as the muscles work hard & are always being used, making the meat fibres very coarse. The best-flavoured meat comes from the shoulder area & usually is the softest when cooked slowly when ground for mince it is very tasty with a good meaty texture.
The Butt has plenty of intramuscular fat & much of this will render during the cook, eating too much delicious Pulled Pork is not good for you. We know it is very tempting to enjoy this every day but, moderation is important.
Sharing your Pork Boston Butt cook on Social Media.
We are experts in bringing American cuts to homes across the UK & Europe, why not see what other cuts we have to make your Barbecue cooks even more special. You could even try your hands at cooking some of our specialist American style Barbecue cuts;
- Beef Packer Briskets
- St Louis Style Pork Ribs
- Beef Jacobs Ladders
- Pork Tomahawk Steaks
- Pig Wings
All you need to add to The Sherwood Pork Boston Butt is time, seasoning, heat & some smoke, follow these simple guidelines (see the video links above or in next tab on how to cook a Boston Butt) & they will bring guaranteed smiles to all your friends & family. Sharing delicious food is what it is all about, & we love to share your great cooks on Social Media.
Trying new ideas or recipes with the Pork Boston Butt is very popular amongst the Barbecue community, so, why not tag us in your Social Media posts making it easier for us to find them. We can like, comment & share these faster & your posts will do better on social Media as a direct result, & it gives a good feeling when you know that someone has tried your recipe or method of cooking.
At Sherwood we are very social & love to see what meals are made with all our products, so why not join us over on social media & let us share your pictures, videos, recipes, reels, ideas & stories. We have accounts on Instagram, Facebook & Twitter, tagging us in your posts makes it much easier for us to comment, like & share for our followers to enjoy your cooks.
Many people are unsure on how to Smoke or Cook a Boston Butt, through your posts on Social Media they are able to learn how to cook & perfect these. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
The use of Hashtags in your posts will allow our followers to see your cooks online & give them a chance to comment & share, see our main ones below;
Sherwood Foods Hashtags:
#swf_brand #swf_pork #ourbrandisapromise#abrandisapromise #bostonbutts #porkbutt
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