Boston Butt Roast Pork

What it's good for:

Smoke it at 225–250°F for 10–14 hours to an internal temperature of 195–205°F for pulled pork. Slow cooker on low for 10–12 hours. Braise it in the oven at 300°F for 4–5 hours.

Pulled pork from a good butt is one of the simplest, most satisfying things you can make. Let it rest 30 minutes before pulling. Season it, pull it, add a little of the cooking liquid back in.

Here's what you're getting:

Boston butt is the upper shoulder of the pig, well-marbled with fat and connective tissue. That fat and collagen are exactly what you want for long cooks. From pigs raised on pasture, rooting and foraging with GMO-free feed supplemented.

No hormones, no antibiotics. Pork raised the right way has better flavor.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed Boston butt roast in the fridge for 1-2 days, or refreeze immediately if not using