BOSTON BUTT SHOULDER ROAST
pork shoulder

BOSTON BUTT SHOULDER ROAST

$15.50
$15.50
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Size: 1.8 to 2.15 lbs

If you’re looking for a cut that’s rich, flavorful, and fall-apart tender, a Boston butt (pork shoulder roast) is the way to go. This is one of those low-and-slow cuts that rewards you with juicy, melt-in-your-mouth pork. Whether you’re smoking it for pulled pork, roasting it in the oven, or cooking it in the crockpot, this cut is packed with flavor thanks to its perfect balance of meat and marbling.

Best Ways to Cook Boston Butt (Pork Shoulder Roast):

🔥 Slow-Roasted in the Oven – Rub with your favorite seasonings, then roast at 275°F for 6-8 hours until fork-tender. Shred it up for pulled pork sandwiches, tacos, or meal prep.

🔥 Smoked for Classic Pulled Pork – Set your smoker to 225°F and smoke with hickory, applewood, or cherry wood for 8-12 hours, depending on the size. The low-and-slow method creates that perfect bark on the outside while keeping the inside juicy.

🔥 Crockpot (Easiest Method) – If you want set-it-and-forget-it pulled pork, pop it in the slow cooker with broth, BBQ sauce, or spices and cook on low for 8-10 hours (or high for 5-6 hours). Shred and serve!

🔥 Braised for Ultra-Tender Meat – Sear the roast in a Dutch oven, then braise in broth, wine, or beer at 300°F for 4-5 hours for a fork-tender, flavor-packed meal.

🔥 Carnitas (Crispy Pork for Tacos) – Cook it low and slow, then shred the meat and crisp it up in a hot skillet for the most amazing carnitas.

✨ Pro Tip: The secret to the best pulled pork? Cook it until it easily shreds with a fork—usually around 195-205°F internal temp.

Why Our Boston Butt Tastes Better

✔ Pasture-raised, no shortcuts – Our pigs roam and forage, which means deep, rich flavor.
✔ No antibiotics or hormones—ever.
✔ Perfect for smoking, roasting, braising, or slow cooking.

This pasture-raised Boston butt is the go-to cut for pulled pork, BBQ, and comforting slow-cooked meals. If you want that juicy, tender, fall-apart goodness, this is the roast for you!

  • Pasture Raised Berkshire Pork
  • No Antibiotics or Hormones Ever
  • USDA Inspected
  • Vacuum Sealed Packaging
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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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