Boston Butt Pork Shoulder Free Range


Rustic ~ slow grown ~ Crackle

Cut from our fabulous traditional breed free range East Suffolk pigs. A wonderful old fashioned cut, that has been re invented here in the UK due to those brilliant US BBQ techniques we are seeing on line.

The 'Boston Butt' is essentially shoulder on the bone, cut laterally to include the blade bone and all the meat and crackling surrounding it, leaving the shoulder ribeye chops behind.

The best way to cook is long, long and slow. I often cook mine slowly in the oven then finish on an open fire to give a a lovely smokey flavour, crispy skin and soft tender meat.

If you have a hot smoker then perfect. 

This is a pretty large joint and should feed 6-8 comfortably