Bone-in, Skin-off Boston Butt - Bursting with flavor and versatility, our Boston Butt is a must-have for any BBQ enthusiast, taco lover, or slow-cooking aficionado. Whether you prefer using the oven, crockpot, smoker, or grill, our Boston Butt is perfect for a variety of cooking methods, allowing you to explore different flavors and textures.
- Oven Roasting: Preheat your oven to around 325°F. Rub the Boston Butt generously with your favorite dry rub or marinade. Place it in a roasting pan or on a baking sheet and cook for several hours until the meat is tender and easily flakes apart. Baste occasionally to keep it moist and flavorful.
- Crockpot: Place the seasoned Boston Butt in your crockpot along with aromatic vegetables, herbs, and a flavorful liquid such as broth, BBQ sauce, or citrus juice. Cook on low heat for 8-10 hours or on high heat for 4-6 hours until the meat is succulent and easily shreds apart. Perfect for hassle-free, tender pulled pork.
- Smoker: Prepare your smoker by preheating it to around 225°F. Season the Boston Butt with a dry rub or marinade of your choice. Place it on the smoker rack and slow smoke for several hours, adding wood chips or chunks for a smoky flavor. Maintain a steady temperature until the meat reaches an internal temperature of 195°F for amazing melt-in-your-mouth pulled pork.
- Grill: Indulge in the smoky flavors of grilled Boston Butt by using the indirect grilling method. Preheat your grill to medium-high heat and create a two-zone fire by placing the coals on one side of the grill. Season the Boston Butt and sear it over direct heat for a few minutes on each side. Move it to the cooler side of the grill and cook with the lid closed for a couple of hours until the meat is tender and juicy.
Eastern Style NC BBQ using your oven and a slow cooker:
- 1 Bone-in, Skin-off Boston Butt
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup apple cider vinegar
- 1 cup apple juice
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce (optional)
- Hamburger buns or sandwich rolls for serving
- Preheat your oven to 325°F
- In a small bowl, combine the salt, brown sugar, paprika, black pepper, white pepper, cayenne pepper, garlic powder, and onion powder to create a dry rub.
- Generously rub the dry rub all over the Boston Butt, making sure to coat it evenly. Let the meat sit and marinate in the refrigerator for at least 2 hours or overnight for maximum flavor penetration.
- Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil and sear the Boston Butt on all sides until browned. This step helps to develop a rich crust and lock in flavors.
- Transfer the seared Boston Butt to a slow cooker.
- In a separate bowl, whisk together the apple cider vinegar, apple juice, ketchup, Worcestershire sauce, and hot sauce (optional). Pour this mixture over the Boston Butt in the slow cooker.
- Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily pulls apart.
- Once the Boston Butt is cooked, remove it from the slow cooker and let it rest for about 20 minutes. Then, using two forks or your hands, shred the meat into bite-sized pieces.
- If desired, you can strain the liquid from the slow cooker and reduce it on the stovetop to create a thicker sauce. Simply simmer the liquid until it thickens to your desired consistency.
- Pour the sauce over the shredded pork and mix well to ensure every piece is coated.
- Serve the Eastern Style North Carolina BBQ on hamburger buns or sandwich rolls. Add coleslaw, pickles, and extra hot sauce if desired. Enjoy the flavorful and tender pulled pork!
- Season the Boston Butt with a blend of cumin, oregano, chili powder, garlic, lime juice, and orange juice. Slow cook it until the meat is tender and can be shredded. Heat corn tortillas and fill them with the juicy pork, along with diced onions, cilantro, and a squeeze of lime juice.
Boston Butt Steaks - These bone-in steaks are cut from the marbled and well-rounded shoulder region of the pig, ensuring tender and juicy meat with rich pork flavors. Whether grilled, roasted, or pan-fried, our Pork Boston Butt Steaks are perfect for satisfying your cravings and creating delicious meals that will leave you wanting more.
Cooking Tips and Time Guidelines:
- Grilling: Preheat your grill to medium-high heat (around 375-400°F). Season the Boston Butt steaks with your choice of dry rub or marinade to enhance their flavors. Place the steaks on the grill and cook for approximately 4-5 minutes per side, or until the internal temperature reaches 145°F. Let the steaks rest for a few minutes before serving to allow the juices to redistribute and the flavors to settle.
- Roasting: Preheat your oven to 375°F. Season the Boston Butt steaks with your preferred seasonings or marinade. Place the steaks on a roasting pan or baking sheet lined with foil. Roast for about 20-25 minutes, or until the internal temperature reaches 145°F. Let them rest for a few minutes before serving.
- Pan-Frying: Heat a skillet or frying pan over medium-high heat. Season the steaks with salt, pepper, and any desired herbs or spices. Add a small amount of oil or butter to the pan and sear the steaks for about 3-4 minutes per side, or until they reach an internal temperature of 145°F. Allow the steaks to rest for a few minutes before serving.
- Classic Grilled Steaks: Keep it simple and delicious by seasoning the Boston Butt steaks with salt, pepper, and your favorite steak seasoning. Grill to perfection and serve with a side of roasted vegetables and mashed potatoes for a satisfying meal.
- Tangy BBQ Glazed Steaks: Marinate the steaks in a tangy BBQ sauce for a couple of hours before grilling. Baste with additional sauce while cooking to create a caramelized glaze. Serve with coleslaw and cornbread for a delightful BBQ-inspired feast.
- Pan-Seared Steaks with Mushroom Sauce: Pan-fry the steaks until cooked to your desired doneness. Remove the steaks from the pan and set aside. In the same pan, sauté sliced mushrooms and minced garlic until tender. Add beef broth, a splash of Worcestershire sauce, and a touch of cream. Simmer until the sauce thickens slightly. Pour the mushroom sauce over the steaks and serve with mashed potatoes and steamed vegetables.
Recipe Suggestion: Oven-Roasted Boston Butt Steaks
- 2 Pork Boston Butt Steaks (~3/4" thick)
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Preheat your oven to 375°F and line a baking sheet with foil.
- In a small bowl, combine the olive oil, minced garlic, dried thyme, paprika, salt, and pepper.
- Brush the mixture onto both sides of the Boston Butt steaks, ensuring they are evenly coated.
- Place the steaks on the prepared baking sheet and roast for approximately 20-25 minutes, or until cooked thoroughly