Cornish Outdoor-Reared Pork Boston Butt

Primrose Herd Outdoor-Reared Pork Boston Butt 

Discover exceptional quality with our Primrose Herd Outdoor-Reared Boston Butt, cut by hand from ethically reared Primrose Herd pork in Cornwall.

Boston butt is an American-style cut of pork taken from the upper shoulder of the pig (above the front leg), despite what the name suggests. It is packed with rich intramuscular fat, tough connective tissue, and deep marbling.. All bones apart from the internal blade bone, are removed which ensures even cooking and moisture retention. The cut produces exceptional pulled pork.

Available 2.5kg or 5kg

What Boston Butt is Good For

Because of its heavy connective tissue and fat content, Boston butt needs low and slow cooking to break down and become melt-in-your-mouth tender.

Pulled Pork: The absolute gold standard cut for low-and-slow barbecue smoking.

Slow-Cooked Stews & Braises: Perfect for Mexican carnitas, pork ragù, or rich winter stews.

Roasting: Excellent for slow-roasting in the oven until shreddable.

Why Choose Primrose Herd Pork?

• Award-Winning (Great Taste Award) Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor and Ethically Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 2.5kg/5kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)Storage: Keep refrigerated below 4°C.

Delivery; Mainland UK only. 

👨🍳 Chef’s Tip: How to Master a Boston Butt on the Grill

1. Score the Fat Cap in a Diamond Pattern: Don't trim off all the fat cap! Instead, use a sharp chef's knife to score a 1 cm diamond cross-hatch grid across the fat layer without cutting into the meat itself. This allows your dry rub to penetrate deep into the fat, while letting rendering fat continuously self-baste the pork during a long cook.

2. Apply a Slather & Heavy Dry Rub: Coat the entire shoulder in a thin layer of yellow mustard or apple cider vinegar as a binder (you won't taste it later). Heavy-handed seasoning is required for a large cut—apply a generous layer of dry rub containing brown sugar, paprika, garlic powder, onion powder, and coarse kosher salt.

3. Set Up Indirect Heat (105°C–120°C):

   • Charcoal: Set up a two-zone fire with coals on one side and a water pan under the indirect side to maintain humidity.

   • Gas: Turn outer burners to low/medium and leave center burners off.

   • Add wood chunks (applewood, hickory, or pecan) to the hot zone during the first 3 to 4 hours to build a deep mahogany smoke ring.

4. Fat Cap UP on the Cool Side: Place the pork butt on the indirect side of the grill with the fat cap facing upward. As the fat renders under low heat, gravity naturally carries it down through the meat.

5. Beat "The Stall" with the Texas Crutch: Around 65°C–74°C internal temperature, the meat will plateau and stop rising in temp for hours as moisture evaporates from the surface (known as "the stall").

   • Once a dark, crunchy bark has formed on the outside, wrap the pork tightly in peach butcher paper or heavy-duty aluminium foil (add a splash of apple cider or butter inside). This traps steam, accelerates cooking time, and preserves moisture.

6. Target 96°C Internal (Probe-Tender): Don't pull the meat off based strictly on time. Use an instant-read probe thermometer. The pork is ready when the probe slides into the center with zero resistance—like warm butter—usually around 93°C–96°C.

7. Rest for at Least 1 Hour: Keep the wrapped pork insulated inside an empty cool box (cooler) wrapped in towels for 1 to 2 hours before pulling. This allows the rendered gelatin to reabsorb throughout the meat so every bite is drippingly juicy.