Boston Pork Butt | The Competition BBQ Cut for Pulled Pork The Boston Butt is the cut of choice for serious BBQ enthusiasts and competition pitmasters alike — and it's easy to see why. Despite the name, it comes from the upper part of the pork shoulder, not the rear. Rich in intramuscular fat and collagen, it's the ideal cut for low and slow cooking, transforming over hours of heat into meltingly tender, pull-apart pork with incredible depth of flavour. Why Boston Butt Makes the Best Pulled Pork The generous fat layer running through the meat bastes it from within during cooking, keeping it moist and adding layer upon layer of flavour. It's widely agreed in the BBQ community that the Boston Butt produces the finest pulled pork — juicy, rich, and with a beautiful bark when smoked low and slow. What Can You Cook With It? Pulled pork — the classic. Perfect in sandwiches, brioche buns, tacos or loaded fries Slow braised pork — braise with cider, onions and herbs for a buttery, melt-in-the-mouth result Smoked BBQ pork — smoke over oak or hickory for competition-level results Cooking Tips Cook low and slow — oven at 150°C or smoker at 110–120°C for 8–12 hours Internal temperature should reach 90°C+ for the meat to pull apart easily Apply a dry rub the night before for maximum flavour penetration Rest for at least 30 minutes before pulling Size: 4kg, 5kg Our joints come fully prepped — rindless, boned and tied, ready for your BBQ, smoker or slow cooker. Arrives fresh and ready to cook. Browse our full Low & Slow Meats collection for more smoking and slow-cook cuts — including whole brisket, Jacob's Ladder beef ribs, ox cheeks and pork shoulder, all expertly prepared and delivered nationwide.
