Pork Boston Butt (Pulled Pork)

A well-marbled pork shoulder cut made for low-and-slow cooking. Smoke, roast or braise until tender enough to pull for proper pulled pork.

Cooking: Rub well and cook low and slow at 120-140°C for 8-10 hours until 92-95°C, then pull.

Priced per kg. We weigh your order when we pick it, and any difference comes off your balance at pickup.