Boston Butt BBQ-Style 2.5 kg

Butchered from the upper shoulder, this is a BBQ classic. Perfect for low and slow roasting or smoking, and prepared rindless to allow a rub or marinade to really penetrate. Swaledale removes all bones apart from the internal blade bone, which is essential for even cooking and moisture retention. The shoulder produces exceptional pulled pork.

Inspiration by Chef George Ryle
“What this wonderful joint is crying out for, as the name suggests, is the barbecue treatment. If you have a smoker and enough time to spare, then go the whole hog. A bath in cider overnight, followed by a classic rub of sugar and spices, and then a very long time in your smoker.  A great little tip is to put some apple juice (or more cider) in a spray bottle and give the Boston Butt BBQ-style a spritz every hour or so. A remarkable dark crust will have formed but underneath, the meat is so tender it can be pulled with a spoon. Brioche buns, a crunchy, bright homemade slaw, a whole load of pickles and barbecue sauce complete the package.

For those without a smoker, fear not, you still have options. Marinate overnight with smoked paprika, garlic, black pepper and brown sugar. Then braise with a can of Coca-Cola, a little apple cider vinegar and classic aromatics. Reduce the braising liquor until it transforms into a thick and unctuous sauce.

Southern is not the only style of BBQ out there, how about having fun with char siu, which translates as Cantonese-style barbecued pork. Knock up a delicious marinade, think soy sauce, Chinese 5-Spice, garlic, sugar and Shaoxing wine, apply generously and let the meat soak overnight. Then a slightly faster cook, ideally over coals."