Heritage Pork Boston Butt Shoulder, Cooked and Pulled Apart

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BOSTON BUTT SHOULDER

Price: $67

Quantity

One boneless roast, 4-5lb
Duroc, Berkshire, or Red Wattle

Boston Butt comes from the upper shoulder of the pig. Supremely marbled heritage breeds like Berkshire, Tamworth, and Red Wattle have more fat and thus more flavor in each muscle, making truly the best Boston butts on the market. Serve this as a majestic Korean Bo Ssam centerpiece or add a simple spice rub and your favorite long-cooking method for outstanding Carolina pulled pork, Mexican Carnitas, or Cubano sandwiches.

We like to cook our shoulders low and slow. Rub the shoulder with salt, pepper and any other seasonings you choose and cook in a 300 F degree oven in a roasting pan for about 40 minutes per pound. No other prep work is needed: the marbling and fat on heritage breed pork keep the shoulder from drying out and add tremendous flavor.

Humanely raised on pasture
100% antibiotic-free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat

Pork Shoulder

The shoulder is a primal cut at the front of the pig consisting of two sub-primal cuts, the picnic shoulder and Boston butt. The picnic is the most well worked muscle on the shoulder because it carries the heaviest load just above the shank. The butt is fattier, more marbled, and one of our most popular cuts as evidenced by the number of ways we offer it: boneless or bone-in, as thin steaks, smoked, and even cut up to make ground pork, sausage, and salami.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.