Pork Shoulder On The Bone (Boston Butt)


Boston Butt is the American name given to this cut of pork that comes from the upper part of the shoulder from the front leg. Boston butt has recently found favour as the most common cut used for pulled pork, a staple of barbecue in the southern parts of the United States. In the UK, Boston butt is also known as pork shoulder on the bone, since our regular pork shoulder joint normally has the bone removed and then we roll it and tie into a joint.


Product Description: The Boston Butt, or Pork Shoulder on the bone is becoming increasingly popular as a slow cook favourite. This prime pork cut offers great flavour and succulence from cooking on the bone. Naturally laced with a good level of fat content, once slowly cooked the meat just falls away from the bone and literally melts in the mouth.

Serves: 8- 10 Portions.

Cooking Instructions: William’s recipe for BBQ pulled pork. – Preheat your oven or closed barbecue to 130ºc temperature. Keeping the joint tightly wrapped in tin foil, place the pork onto the cool side of the barbecue or onto a roasting tray and place in centre of the oven. Cook for 5 hours keeping a constant temperature throughout. Once the pork is tender, pierce the meat with a skewer and twist the meat – it will turn easily if cooked. Remove the pork from the foil and brush liberally with barbecue sauce, giving an even coating of sauce. Return to oven or barbecue and continue to cook for another 1 hour, until the crust is rich & caramelised. If the pork is getting too dark, simply cover with tinfoil. Leave to rest for 30 minutes before serving.

I recommend the following BBQ sauce for this recipe.

We have given you these cooking instructions as a guide only.

Additional information


3.000kg – Rind On, 3.000kg – Rind Off


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