Avg. 3-4 lbs
TEMPORARY LIMIT 2 ROASTS PER CUSTOMER
Boston Butt is perfect for pulled pork, or any favorite slow-cook/smoker recipe.
A Boston Butt has nothing to do with the backside of a pig. That's where the ham comes from. The butt actually comes from up front.
We are excited to be partnering with Serendipity Farm in Bradford, Maine. The Lorette family has been raising livestock for 45 years. Their pork has many fans and a well-earned reputation for being exceptional.
- Avg roast 3-4 lbs
- Serendipity Farm, Bradford, Maine
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
For over 40 years, Serendipity Farm and the Lorette family name have stood for integrity and quality In Maine farming circles.
That legacy continues today with George Lorette at his farm in Bradford. George grew up in Maine, but then left to get a degree in animal science and livestock production from Kansas State University. After Kansas State he worked at Murphy Hog Farms in North Carolina before returning to Maine to raise his own family and launch his own hog farm.
Serendipity today produces the highest quality all natural, pasture-raised pork.
You can cook a Boston Butt in the smoker, the crockpot, or the oven.
In the oven, it should cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow- cooked pork, almost like the texture of pulled pork.
What part of the pig does a Boston Butt come from?
Boston Butt is one part of a whole pork shoulder. The upper part is our Boston butt (sometimes called "blade roast"), and it comes from right behind the pig's neck and typically contains a small piece of the shoulder blade. The lower part is called the picnic (a.k.a. "arm roast") and includes the rest of the leg down to the hock.
How do I cook a Boston Butt?
You can cook it in the smoker, the crockpot, or the oven.
In the oven, it should Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow- cooked pork, almost like the texture of pulled pork.
I love pork. I love bacon.
Well, I should qualify that. I love good pork and good bacon but I hate grocery store pork and bacon.
I've got two problems with grocery store pork.
First, it is bland, flavorless and rubbery.
Second, the pigs come from factory farms where the conditions are inhumane. (Maybe in the US and maybe from another country. Labels are deceiving.)
I've been on a quest for great pork from a farmer I could trust for months now. And this spring I finally found him. I am over-the-moon thrilled to be able to offer our customers pork that tastes great and was raised humanely from Serendipity Farms in Bradford, Maine.