Pasture-Raised Boston Butt – Perfect for Pulled Pork

The Boston butt comes from the upper shoulder and is one of the most flavorful cuts on the hog. With a higher fat content and plenty of connective tissue, this roast is built for low-and-slow cooking that breaks down into tender, juicy pork.

Our Boston butts are cut from pasture-raised pigs and processed locally. They’re left bone-in to retain moisture and deepen flavor during long cooks. This is the cut you want for pulled pork, carnitas, or any recipe that benefits from time and patience.

If you enjoy smoking meat, this roast consistently delivers reliable results and rich pork flavor.

Details

Pasture-raised pork
Boston butt / pork shoulder roast
Bone-in
Well-marbled, slow-cook cut
No added solutions or injections
Processed locally
Sold frozen, priced per pound

Cooking Suggestions

Cook low and slow until fork-tender. For pulled pork, season generously and cook in a smoker, oven, or slow cooker. Our Trail Dust Seasoning works especially well as a dry rub, adding depth and balance without overpowering the pork. Shred and rest before serving for best texture and flavor.

Farm Note

Boston butts are forgiving and hard to overcook, making them a favorite for gatherings and meal prep. One roast can feed a crowd or stock your freezer with ready-to-use pulled pork.