Boston Butt & MEATER 2 Plus Smart Thermometer Set

Perfect Pulled Pork with Heritage Breed Pork and Precision Cooking
The Boston Butt (or pork butt) is the classic cut for American-style barbecued pulled pork. Produced by splitting a whole shoulder of pork down the middle and trimming to produce what is essentially the equivalent of a forerib of beef, it comes from our native breed, outdoor-reared pigs. This section of the shoulder is rich in intramuscular fat and connective tissue, plus a little of the shoulder blade, making it a superb choice for a long, slow cook - the fat and tissue break down to keep the meat moist and tender.

To ensure this exceptional cut is cooked to perfection, this set includes the MEATER 2 Plus Smart Thermometer. Recently renamed MEATER Pro, this is the same product - identical spec, different packaging. We're labelling it MEATER 2 Plus to match current boxed stock. With up to a 50m wireless range, it delivers precision and reliability for everything from slow cooking to searing steaks.

The original Carolina-style pulled pork is the best place to start with this Boston Butt. Brined in vinegar overnight and then rubbed with salt, sugar and spices, it benefits from a long, slow cook over wood or charcoal (or a combination of both). Aim to maintain a temperature in the smoker of around 95–110°C. Use the MEATER, with the temperature set to 90°C. Rotate the butt a couple of times during the cook and spritz at hourly intervals with a little more apple cider vinegar. If the crust becomes too dark, wrap the whole thing in barbecue or parchment paper. Once the MEATER signals the internal temperature has reached 90°C, remove from the heat and rest for at least 1½ hours. Brioche buns, barbecue sauce, slaw and pickles are the required accoutrements.

Also available as a standalone cut: Boston Butt BBQ-Style 2.5 kg.