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We work with some of the finest producers across the globe to source our high-quality meat cuts. The Boston butt comes from some of our hand-selected farming partners, who work with our team to create a delicious end product for you to enjoy.
Boston Butt is a fantastic choice for many different dishes and has the versatility to be cooked in various ways. Whether you are dishing up some pulled pork, a slow-cooked pot roast, or adding to your BBQ offering, this superb cut brings with its unique flavours and exquisite textures with every bite.
At Tom Hixson, we also offer other superb cuts of pork available for delivery straight to your door. Try our Iberico Pork French Chop for your next dinner party. The magnificent appearance and nutty-sweet flavour of Iberico is bound to impress guests. For your next BBQ, try the Pork Baby Back Ribs slathered in the Sauce Shop BBQ Sauce for tasty sticky ribs.
The Boston butt, also known as the pork butt, comes from the upper portion of a pig’s front shoulder. The Boston butt has the chine bone left in and is squared off, with the rind removed. The Boston butt has a white fat cap and a great amount of fat marbling running through the meat.
Start by patting your meat dry and seasoning with salt, pepper, and paprika for extra delicious flavour. Preheat your closed barbeque or oven to 130ºC. Place your Boston butt in a tray and cover with foil. Roast gently for 4-5 hours, with the tinfoil removed for the last hour to ensure the crust gets good colour. The internal temperature should reach 62°C before you remove it from the barbeque or oven.
Big pork cuts like the boston butt are great for slathering in marinade. You could try a dry rub with your favourite herbs and spices, or you could cover your Boston butt in a sticky sauce or glaze before going on the grill. To get flavour and extra moisture into the meat, you could also inject your marinade throughout the cooking process.
Although the pork shoulder and Boston butt both come from the shoulder of a pig, the Boston butt is cut from the upper portion of the pig's front shoulder, whereas pork shoulder is taken below this towards the hoofs. Boston butt has more marbling and fat to it than pork shoulder, giving it a succulent texture.
There is no definitive story for why the name, but the larger community believe that the name originates from the packing process. When this particular cut of pork was packaged it was seen as a less desirable cut of meat, this was then shipped to other locations in barrels called ‘butts’.
Our succulent Boston butt is so versatile and goes well with a multitude of dishes. When prepared as pulled pork, it is best served with creamy mac and cheese with buttery corn on the cob or served as a traditional pot roast. Why not try serving with delicious crisp potatoes and roasted greens for an easy midweek meal?
To make sure your boston butt is soft and succulent enough to pull apart, it should reach an internal temperature of at least 93°C. To ensure you are getting accurate results every time, why not try one of our meat thermometers?
Boston butt is best done when used for pulled pork, this can be for scrumptious sandwiches or even spicy tacos. If you want to try something different, you could stew or braise your boston butt - this tenderises the meat and melts the fat, giving you an buttery, melt-in-your-mouth texture.
