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Smoked Whole Boston Butt, Pasture-Raised
Smoked Whole Boston Butt, Pasture-Raised
Smoked Whole Boston Butt, Pasture-Raised

Smoked Whole Boston Butt, Pasture-Raised

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$40.00
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$40.00
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We get rave reviews on our smoked, hand-cut pork shoulder butt roasts. The Boston butt is seasoned then smoked to perfection on our rotisserie smoker and tastes amazing.  It's perfect for making chopped pork for sandwiches like in my photo, or my favorite use - pulled pork you can make sandwiches the first day, Brunswick stew the next, and a big batch of carnitas tacos after putting the pulled pork in a pan and browning it to get that delicious crispness. The trick to pulling it quickly is to remove the bones and either use your stand mixer or electric hand mixer and it's ready in minutes! I get distracted by the kids too much when using the two forks method of shredding meat. 

Here is a Facebook comment by Dwayne: "We got a smoked butt and it is one of the best I have ever tasted."

This will start as about a 3-4-pound roast, but when it cooks down it will only be a couple of pounds or so. This comes in a clear plastic bag tied with twine. If you're meeting us in person (farm store, farmer's market, on-farm pickup), please be in touch so we can have it hot for you, and be aware that it may release some moisture into the bag as it cools. If you're having this shipped, we can vacuum-seal and freeze it for you to make the trip safely. For home delivery it will be cooled and packed with the frozen items in your order. Probably the best option before serving will be popping the butt in the oven for a little while to get it hot again.

The non-GMO-fed hogs at Marble Creek live the good life, roaming free and happy outdoors on pasture and woods. They get moved to fresh grass or woods frequently, and getting to use their muscles results in a deeper pork flavor. They have a low-stress life and are processed under USDA inspection right on the farm. Marble Creek Farmstead is a sustainable family farm specializing in pasture-raised meats and eggs. 

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