Pork Butt

Pork Butt

The traditional choice for pulled pork, this large cut displays rich marbling and plenty of connective tissue. When combined with plenty of time and low temperatures, this roast will become tender and flavorful, and is best braised or roasted. “Butt” is something of a misnomer, as the butt actually refers to the pork shoulder. In colonial America, New England butchers used to pack this cut into barrels called “butts”.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.