Boston Butt comes from the upper shoulder of the pig. The more fat it has, the more flavor, so supremely marbled heritage breeds like Berkshire, Tamworth, and Red Wattle make the best Boston butts on the market today!
Butts are perfect to serve as a majestic Korean Bo Ssam centerpiece or for rubbing with spices and heaping on sandwiches. Boston Butt is the primary ingredient for so many dishes ranging from Carolina pulled pork, to Mexican Carnitas, and Cubano sandwiches.
We like to cook our shoulders low and slow! Boneless or bone-in, rub the shoulder with salt, pepper and other seasonings of your choice and place into a 300 F degree oven for about 40 minutes per pound. We recommend a roasting pan with sides!
No other prep work is needed: the marbling and fat on heritage breed pork will keep the shoulder from drying out and adds wonderful flavor.
Here are a few of our favorite recipes for our bone-in and boneless Boston Butts: