Snug Valley Farm Boston Butt Pork Roast
Boston Butt is cut from the upper part of the shoulder on the front legs. The go-to cut for pulled pork, this bone-in roast can be slow cooked with your favorite spices, or long smoked for those real BBQ enthusiasts!
Enjoy within 5 days or freeze for later use.
Keep refrigerated or frozen. On weeks that we receive a delivery of pork, it will be packed fresh, and any remaining will be frozen. If the cuts are packed frozen, they are usually thawed by the time they get to you. Continue to thaw larger cuts by keeping your pork in the refrigerator and use within a week. Pork can be frozen or refrozen without impacting the flavor or texture of the meat. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your pork prior to cooking. Depending on the size and cut thawing times may vary.
This pork is grown and raised by Ben Nottermann and his family on Snug Valley Farm. Ben and his family have been farming on their East Hardwick farm for over 30 years and while originally in dairy, transitioned to beef and pork production as a way to diversify and become sustainable.
September 13, 2020 by Sarah
Made bbq pulled pork worth serious eats recipe, turned out utterly amazing. Great quality meat.
November 30, 2018 by Andree
This was a most tender delicious piece of meat. The only cut of meat i used to make my pulled pork. Cooked over 6-7 hours in the oven. Delicious!