• Boston Butt BBQ-style
  • Boston Butt BBQ-style
  • Boston Butt BBQ-style

Boston Butt BBQ-style 2.5 kg


In stock
  • Each joint weighs approx. 2.5 kg and typically serves 8-10

Select quantity

We currently have 5 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ
  • Great for home smoking

Product description

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*.

Chef George Ryle inspires:
“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."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Boston Butt BBQ-style is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Outdoor-reared, heritage breed pork.

Customer reviews

You may also like