All you need to know about the Pork Boston Butt:
We only make our Pork Boston Butt from finest quality pigs with great meat to fat ratio to deliver great flavour without becoming too fatty.
Our expert butchers carefully cut the Pork Boston Butt from the shoulder area making sure not to slice into the main muscles leaving it as one piece. The Boston Butt is comprised of two main cuts of pork, the blade bone & the collar or chuck (just like beef). The BBQ teams cook up Pork Boston Butt just to get the money muscle for presentation, it runs along one edge & is similar looking to the Pork Tenderloin & slices beautifully.
The backbones have been removed & the blade bone has been left in because the heat transfer along the blade bone will help to increase the internal temperature, & cook the Pork Boston Butt from the inside. The ideal internal temperature for pulled pork is around the 200°F mark, this will make the meat pull apart very easily. The rind or skin of the pork has been removed & also the immediate hard fat directly underneath, leaving the pure white fat that is there to render down & keep the meat moist whilst adding to the flavour during the cook.
The colour of our pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of pork that guarantees great flavour.
Buying a Sherwood Pork Boston Butt at 5-6.5 kilos will feed 15-20 people a delicious portion of succulent pulled pork, making this great value for money. The only waste that you get from cooking this is the single blade bone & the residual outer fat that has not rendered down. The intramuscular fat between the shoulder muscles will render & add extra flavour during the cook adding to the moisture.
As they say “fat is flavour”.
We do also sell these as Boston Butt half for those that want pulled pork but fewer servings at home. It has a portion of the blade bone inside to give the same results as the Whole Boston Butt.
Cooking a Pork Boston Butt on the BBQ is the preferred method because the smokey aromas from the wood chips really is absorbed by the meat, making the flavour much more intense. Cooking a Pork Butt can take up to 14 hours low n’ slow, it is not to be rushed… good things take time. The Boston Butt can be cooked in the oven low n’ slow also with favourite seasonings giving the same tender juicy meat that is tasty, you can add smokey sauces to the meat when pulling the pork.
The Pork Boston Butt cut originates from America as they have been cooking these low n’ slow for many years, this link will give more information about its history; Boston Butt Origins
Good quality meat is a great source of natural vitamins, minerals & protein, & this is very true of the Pork Boston Butt. The shoulder has some of the richest concentrations of these as the muscles work hard & are always being used, making the meat fibres very coarse. The best-flavoured meat comes from the shoulder area & usually is the softest when cooked slowly when ground for mince it is very tasty with a good meaty texture.
All our pork is produced in clean, temperature-controlled cutting rooms that have filtered air to keep the hygiene levels to an optimum level. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of pork with a more natural flavour when opening at home.
The hygiene standards are there to keep the bacteria to a minimum because this will improve the shelf life, & the flavour.
Our Pork Boston Butt has superb moisture & flavour as you should expect from a shoulder cut of finest pork. We have vacuum sealed these immediately after cutting to ensure that all the delicious natural juices are maintained to give you the “Perfect Pork Boston Butt” when delivered. To produce safe, tasty meat cuts that will arrive safely with a good shelf life is made possible because of our fast production methods.
The vacuum process sucks all the natural juices into the meat & holds the shape of it, & combined with the low temperatures it helps to stop the natural juices from seeping into the bag. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
We are constantly looking for new ways by which we can package & deliver our meat that will reduce plastic use further, but we have to put the safety of the meat first. We use plastic as it is the one item that will give 100% safety & keep the products in perfect condition, protecting it all the way to your door. The vacuum packing protects the meat from freezer burn or getting contaminated by other foods in your fridge.
At Sherwood Foods we are very conscious of producing the best product possible under the best conditions with only BRC approved premises & all our products are sealed within minutes of production to give a fresher product before freezing.
There are many breeds of pigs in the world, each with different characteristics, some large fatty ones, to small very lean types. The Pietrain Pig is a low cholesterol breed that has fantastic meat to fat ratio. Having access to a large volume of a good grade, perfect sized pork sides to choose from on a daily basis enables us to create the consistent “Restaurant Quality” pork cuts that people have come to expect from the Sherwood brand.
Our daily supply of pigs is from local countryside farms in Belgium & Northern France. The name of the pigs originates from the village of “Pietrain” in the Wallonia region of Belgium.
We are experts in bringing American cuts to homes across the UK & Europe, why not see what other cuts we have to make your BBQ cooks even more special. You could even try your hands at one of our specialist meat boxes? Expert BBQ Meat Box
All you need to add to The Sherwood Pork Boston Butt is time, seasoning, heat & some smoke, follow these simple guidelines & they will bring guaranteed smiles to all your friends & family. Sharing delicious food is what it is all about, & we love to share your great cooks on Social Media. Sharing your posts on Facebook, Instagram or Twitter is a brilliant way of giving inspiration to our followers.
Trying new ideas or recipes with the Pork Boston Butt is very popular amongst the Barbecue community, so, why not tag us in your Social Media posts to make it easier for us to find them, & feel free to use our hashtags for quicker account growth; #ourbrandisapromise#abrandisapromise
Low & Slow Cooking A Pulled Pork Boston Butt
Pork Boston Butt meat quality PH Levels
- MORE INFORMATION
All you need to know about the Pork Boston Butt:
We only make our Pork Boston Butt from finest quality pigs with great meat to fat ratio to deliver great flavour without becoming too fatty.
Our expert butchers carefully cut the Pork Boston Butt from the shoulder area making sure not to slice into the main muscles leaving it as one piece. The Boston Butt is comprised of two main cuts of pork, the blade bone & the collar or chuck (just like beef). The BBQ teams cook up Pork Boston Butt just to get the money muscle for presentation, it runs along one edge & is similar looking to the Pork Tenderloin & slices beautifully.
The backbones have been removed & the blade bone has been left in because the heat transfer along the blade bone will help to increase the internal temperature, & cook the Pork Boston Butt from the inside. The ideal internal temperature for pulled pork is around the 200°F mark, this will make the meat pull apart very easily. The rind or skin of the pork has been removed & also the immediate hard fat directly underneath, leaving the pure white fat that is there to render down & keep the meat moist whilst adding to the flavour during the cook.
The colour of our pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of pork that guarantees great flavour.
Buying a Sherwood Pork Boston Butt at 5-6.5 kilos will feed 15-20 people a delicious portion of succulent pulled pork, making this great value for money. The only waste that you get from cooking this is the single blade bone & the residual outer fat that has not rendered down. The intramuscular fat between the shoulder muscles will render & add extra flavour during the cook adding to the moisture.
As they say “fat is flavour”.
We do also sell these as Boston Butt half for those that want pulled pork but fewer servings at home. It has a portion of the blade bone inside to give the same results as the Whole Boston Butt.
Cooking a Pork Boston Butt on the BBQ is the preferred method because the smokey aromas from the wood chips really is absorbed by the meat, making the flavour much more intense. Cooking a Pork Butt can take up to 14 hours low n’ slow, it is not to be rushed… good things take time. The Boston Butt can be cooked in the oven low n’ slow also with favourite seasonings giving the same tender juicy meat that is tasty, you can add smokey sauces to the meat when pulling the pork.
The Pork Boston Butt cut originates from America as they have been cooking these low n’ slow for many years, this link will give more information about its history; Boston Butt Origins
Good quality meat is a great source of natural vitamins, minerals & protein, & this is very true of the Pork Boston Butt. The shoulder has some of the richest concentrations of these as the muscles work hard & are always being used, making the meat fibres very coarse. The best-flavoured meat comes from the shoulder area & usually is the softest when cooked slowly when ground for mince it is very tasty with a good meaty texture.
All our pork is produced in clean, temperature-controlled cutting rooms that have filtered air to keep the hygiene levels to an optimum level. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of pork with a more natural flavour when opening at home.
The hygiene standards are there to keep the bacteria to a minimum because this will improve the shelf life, & the flavour.
Our Pork Boston Butt has superb moisture & flavour as you should expect from a shoulder cut of finest pork. We have vacuum sealed these immediately after cutting to ensure that all the delicious natural juices are maintained to give you the “Perfect Pork Boston Butt” when delivered. To produce safe, tasty meat cuts that will arrive safely with a good shelf life is made possible because of our fast production methods.
The vacuum process sucks all the natural juices into the meat & holds the shape of it, & combined with the low temperatures it helps to stop the natural juices from seeping into the bag. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
We are constantly looking for new ways by which we can package & deliver our meat that will reduce plastic use further, but we have to put the safety of the meat first. We use plastic as it is the one item that will give 100% safety & keep the products in perfect condition, protecting it all the way to your door. The vacuum packing protects the meat from freezer burn or getting contaminated by other foods in your fridge.
At Sherwood Foods we are very conscious of producing the best product possible under the best conditions with only BRC approved premises & all our products are sealed within minutes of production to give a fresher product before freezing.
There are many breeds of pigs in the world, each with different characteristics, some large fatty ones, to small very lean types. The Pietrain Pig is a low cholesterol breed that has fantastic meat to fat ratio. Having access to a large volume of a good grade, perfect sized pork sides to choose from on a daily basis enables us to create the consistent “Restaurant Quality” pork cuts that people have come to expect from the Sherwood brand.
Our daily supply of pigs is from local countryside farms in Belgium & Northern France. The name of the pigs originates from the village of “Pietrain” in the Wallonia region of Belgium.
We are experts in bringing American cuts to homes across the UK & Europe, why not see what other cuts we have to make your BBQ cooks even more special. You could even try your hands at one of our specialist meat boxes? Expert BBQ Meat Box
All you need to add to The Sherwood Pork Boston Butt is time, seasoning, heat & some smoke, follow these simple guidelines & they will bring guaranteed smiles to all your friends & family. Sharing delicious food is what it is all about, & we love to share your great cooks on Social Media. Sharing your posts on Facebook, Instagram or Twitter is a brilliant way of giving inspiration to our followers.
Trying new ideas or recipes with the Pork Boston Butt is very popular amongst the Barbecue community, so, why not tag us in your Social Media posts to make it easier for us to find them, & feel free to use our hashtags for quicker account growth; #ourbrandisapromise#abrandisapromise
Low & Slow Cooking A Pulled Pork Boston Butt
Pork Boston Butt meat quality PH Levels
- HOW TO COOK AND RECIPES FOR THE PORK BOSTON BUTT
- FAQ FOR PORK BOSTON BUTT
What is the Pork Boston Butt and where does it come from?
A Pork Boston Butt is an American style cut of pork that is the main part of the shoulder. It consists mainly of two parts; 1st is the Pork Collar 2nd is the blade muscles with the fat still on. The only remaining bone is the Blade Bone. This is because it transfers the heat to the inside of the piece for a more even cook.
What meat do you get from Pork Boston Butt?
The meat you get from the Pork Boston Butt is Pulled Pork or shredded pork. This is a fibrous textured meat that has amazing flavour & is very moist. It has extra sauce added at the finish to mix into the meat before serving.
How do you cook a Pork Boston Butt?
Low & slow is the short answer because the coarse nature of the shoulder meat achieves far better results using this method. Most people will cook this on the Barbeque after the outside has been scored & rubbed up with a special seasoning. This piece would average around 10 hours on the BBQ, & deliver superb smokey flavoured meat.