Boston Butt or the Picnic are ideal for making Pulled Pork. The Boston Butt is a cut of the neck/shoulder part of a pig and, despite the name suggesting otherwise, has nothing to do with the pig’s butt. The cut is difficult to obtain 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, let the Boston Butt cook 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. Will be delivered without rind.
Boston Butt – shoulder/neck pig, about 3 kg