Boston Butt

Buy Boston Butt at Beef&Steak

Contrary to what the name suggests, the Boston Butt does not come from the rear part of the pig. This piece of meat is actually the upper part of the pig's shoulder. It is a piece of meat that is rich in fat and often contains a small piece of shoulder blade. This fat and bone contribute to the juiciness and flavor of the meat during cooking.

Boston Butt is a piece of pork known for its rich marbling, which keeps the meat juicy and tender during cooking. It also contains a good amount of fat, which adds to the flavor and prevents the meat from drying out during cooking. This piece of meat is usually sold boneless and typically weighs between 2.5 and 4.5 kilograms.

How to prepare a Boston Butt for the barbecue?

When buying and preparing a Boston Butt, keep the following in mind: before placing the piece of meat on the barbecue, it is important to prepare the meat properly. Start by patting the meat dry with paper towels to remove excess moisture. Then apply a tasty rub to the meat to season it. Let the meat marinate for a few hours before putting it on the barbecue.

If high-quality pork is on your list to buy, you can find it at Beef&Steak. Make sure to choose a fresh and well-marbled piece of meat for the best flavor and texture. Feel free to ask us for advice if you're unsure about the right size or quality of the meat.

The origin

The name "Boston Butt" has its origins in American history. In colonial times, pork was shipped in barrels, with the shoulder portion of the pig often packed in barrels known as "butts". These barrels were then shipped to Boston, Massachusetts, hence the name "Boston Butt". In this case, the term "butt" does not refer to the rear part of the pig but to the barrel in which it was shipped.

Ordering Boston Butt

If you want convenience, you can also order a Boston Butt online. Simply place your order, and the meat will be delivered to your home, ready for your next barbecue party. Another tasty option to serve at your barbecue party is sirloin and pietrain pork.

This piece of pork is beloved by barbecue enthusiasts for its unique combination of juiciness, tenderness, and flavor. Slow cooking the piece of meat on the barbecue ensures that the meat becomes incredibly tender, and the fat marbling provides a rich and juicy flavor. Additionally, this piece of meat is versatile and can be seasoned and served in various ways, making it a favorite for different barbecue styles.

The perfect barbecue experience

To have the perfect barbecue experience with a Boston Butt, it's important to apply the right techniques. Use a barbecue smoker or grill with a lid to slowly cook the meat at low temperatures. Add wood chips to give the meat a delicious smoky flavor. Monitor the internal temperature of the meat with a meat thermometer and make sure the meat is cooked before removing it from the barbecue. Need more tips? Feel free to contact us!

Boston Butt

When the meat is cooked, you can easily pull the piece of bone out. The name Boston Butt does not refer to the pig's rear end; a butt is a wooden barrel used in Boston to store and transport pork.

Money Muscle

The Boston Butt has a muscle known as the tastiest part of the pork shoulder. This muscle is called the ‘money muscle’, a name it got because it can win awards. The money muscle is also used for coppa, a type of charcuterie. The money muscle is round in shape and recognizable by the stripes of fat called piano strings or tiger stripes. Competition barbecuers who have to make pulled pork as part of the competition invariably choose a Boston Butt to have a chance at winning. The money muscle is sometimes cut loose and submitted separately with the pulled pork to the judges.

Pulled Pork

Because the Boston Butt offers the best distribution of flavorful fat and the tastiest meat, this piece is the most suitable for making delicious pulled pork. Of course, you can also prepare other dishes with it, like a roast, which the English love so much. The meat is then tied up like a roast and cooked.

Choosing a Boston Butt

At Beef&Steak, you have the choice of different pig breeds for a Boston Butt. The Wroetvarken is sustainably raised with more living space and better nutrition, resulting in beautiful quality meat. The Heyde Hoeve Duroc is also sustainable and has a richer flavor and a little more of the flavorful fat. The Duroc breed naturally offers sweeter meat. The Livar pig is developed based on original breeds and is very well fed. This meat with a three-star Better Life quality mark is sublime in taste and texture and contains more fat than other pork. For pulled pork, you can also use a shoulder or a picnic. The picnic is the lower part of the pork shoulder.

Preparing a Boston Butt

To make pulled pork, you need to have some patience. The principle you work with is the same as that of braised meat; through slow cooking at low temperature, the collagen present in the meat changes into gelatin, and the meat becomes so tender that you can pull it apart with two forks. The cooking temperature should not exceed 120 degrees Celsius. Then it takes at least 6 hours to make pulled pork. Depending on the weight, it can take longer, up to 16 hours.

Watch the video on how to prepare a Boston Butt:

Recipe for Pulled Pork with Boston Butt

A delicious recipe for pulled pork is for example Pitmasters Pulled Pork.

Contact

Do you have any questions about the Boston Butt or its preparation? Then contact us via info@beefensteak.nl or call us at (0172) 577 147.