Boston Butt or the Picnic are ideal for making Pulled Pork.

This cuts from the neck/shoulder part of a pig and, although the name suggests otherwise, has nothing to do with the pig’s butt.

The cut is hard to come by in the Netherlands, but I have it as standard in our range! This is the meat that real bbq’ers make their pulled pork from.

For delicious Pulled Pork, cook the Butt low & slow at a constant temperature of 110°c until a core temperature of 85°c is reached.

When the meat is ready, you can pull it apart with two forks, that’s where the term Pulled Pork comes from. Due to the long preparation time, you get deliciously tender and juicy pork.

Comes without rind.

Weight – shoulder/neck pig, about 3 to 4.5 kg

Recipe for pulled pork:

• Pulled pork from a boston butt recipe
• Pulled pork recipe