BOSTON BUTT FROM THE GLORIUS PIG
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| Product | Price | Quantity |
|---|---|---|
| Glorius Pork - Shoulder - 1kg | €22.50 | |
| Glorius Pork - Shoulder - 2kg | €45.00 | |
| Glorius Pork - Shoulder - 1,5kg | €33.75 | |
| Glorius Pork - Shoulder - 1,5kg without pork rind | €38.25 | |
| Glorius Pork - Shoulder - 1kg without pork rind | €25.50 | |
| Glorius Pork - Shoulder - 2kg without pork rind | €51.00 |
Boston Butt from the Glorius Pig – The Ultimate Cut for Pulled Pork
Anyone who has ever enjoyed authentic pulled pork knows that everything starts with choosing the right cut of meat.
That is why pitmasters around the world rely on the Boston Butt.
This classic American BBQ cut comes from the upper part of the pork shoulder and is famous for its ability to transform into tender, juicy meat after a long and slow cooking process.
Our Boston Butt comes from the Glorius Pig, a premium-quality pork breed raised with special attention to nutrition, animal welfare, and meat quality. Herbs such as turmeric and thyme are incorporated into the feed, contributing to the distinctive character of the meat.
The result is a flavorful, juicy Boston Butt that is perfectly suited to your most ambitious barbecue projects.
What Is a Boston Butt?
Despite its name, a Boston Butt does not come from the rear of the pig.
It is cut from the upper shoulder, a muscle group that is naturally well-developed.
This area contains a high amount of connective tissue and collagen, making it ideal for low and slow cooking.
During cooking, the collagen gradually transforms into gelatin, creating:
✅ exceptional tenderness
✅ a juicy texture
✅ deep flavor development
✅ the classic pulled pork texture
Why Choose the Glorius Pig?
At Gustor, we believe exceptional barbecue starts with exceptional ingredients.
The Glorius Pig is raised according to strict quality standards, with particular attention given to nutrition and flavor development.
The inclusion of herbs such as turmeric and thyme in the feed contributes to the unique character of the meat.
You can taste the difference.
The meat offers a beautiful texture, rich flavor, and remains wonderfully enjoyable after many hours on the smoker or in the oven.
Available With or Without Skin
This Boston Butt is always delivered boneless and is available in two versions.
Boston Butt With Skin
Perfect for those who enjoy experimenting with traditional cooking methods or who prefer additional protection during long cooking sessions.
Boston Butt Without Skin
The most popular choice for pulled pork. Rubs, seasonings, and smoke can interact directly with the meat, helping to create a beautiful bark and deeper flavor.
Perfect for Low & Slow BBQ
Boston Butt is one of the most beloved cuts in the barbecue world.
It is perfectly suited for:
- Pulled Pork
- Kamado BBQ
- Pellet Smokers
- Offset Smokers
- Kettle Grills
- Oven Roasting
- Pulled Pork Sandwiches
- Tacos
- Nachos
- BBQ Buffets
Its forgiving nature during long cooks makes it an excellent choice for both beginners and experienced pitmasters.
Why Is Boston Butt So Popular Among BBQ Enthusiasts?
Few cuts combine ease of preparation and outstanding flavor as well as a Boston Butt.
During a long cook, the meat develops complex aromas while becoming increasingly tender.
This makes it one of the most popular cuts for:
- BBQ competitions
- Family gatherings
- Catering events
- American-style barbecue
- Pulled pork sandwiches
It has been a cornerstone of American barbecue culture for decades.
Storage
Refrigerator
Stored below 6°C (43°F), the vacuum packaging guarantees optimal freshness for several days after delivery.
Freezer
This Boston Butt can be frozen without any problem.
Its texture and quality remain excellent when frozen correctly and slowly thawed in the refrigerator.
FAQ
What is the difference between a Boston Butt and a regular pork shoulder?
Boston Butt refers specifically to the upper portion of the shoulder. It is traditionally used for pulled pork and low & slow barbecue cooking.
Can I freeze this Boston Butt?
Absolutely. Thanks to the vacuum packaging and the characteristics of the meat, it freezes exceptionally well.
Should I choose the version with or without skin?
For classic pulled pork, most customers choose the skinless version. The skin-on version is ideal for specific preparations or traditional recipes.
Can I cook this Boston Butt in the oven?
Absolutely. While famous on smokers and barbecues, a slowly roasted Boston Butt in the oven delivers excellent results as well.
What internal temperature should I target for pulled pork?
For perfect pulled pork, we recommend an internal temperature between 92°C and 96°C (198°F–205°F).
How many people does one Boston Butt serve?
As a guideline, calculate approximately 250 to 300 grams of raw meat per person.
preparation
Recipe: Authentic Pulled Pork from Boston Butt
Ingredients
- 1 Glorius Pig Boston Butt
- Mustard or oil as a binder
- BBQ rub of your choice
- Meat thermometer
- Aluminum foil or butcher paper
- Spray bottle filled with apple juice
- BBQ or smoker set up for indirect cooking
Step 1 – Preparation
Remove the Boston Butt from the refrigerator approximately one hour before cooking.
Pat dry with paper towels.
Apply a thin layer of mustard or oil to help the seasoning adhere.
Generously coat the meat with your favorite BBQ rub.
Allow the rub to absorb for at least 30 minutes.
Step 2 – Prepare the Smoker
Set your smoker or barbecue to:
110–120°C (230–250°F)
If desired, add smoking wood such as apple, cherry, or oak.
Place the meat on the indirect side of the grill.
Step 3 – Slow Cooking
Allow the Boston Butt to cook slowly.
During this stage, a beautiful bark develops and the meat acquires its characteristic BBQ flavor.
After several hours, lightly spritz with apple juice when needed.
Step 4 – Wrapping
Once the bark has formed nicely and the internal temperature reaches approximately 70–75°C (158–167°F), wrap the meat in butcher paper or aluminum foil.
This helps the cooking process continue efficiently.
Step 5 – Cook to Tenderness
Continue cooking until the internal temperature reaches:
92–96°C (198–205°F)
Test the meat with a probe or skewer.
If it slides in effortlessly, the Boston Butt is ready.
Step 6 – Resting
Allow the meat to rest for at least one hour.
Ideally, rest it for one and a half to two hours.
Wrap it in a towel and place it in an insulated cooler to retain heat.
This resting period is essential.
Step 7 – Pull the Pork
Shred the meat using forks or meat claws.
Mix some of the cooking juices back into the meat if desired.
Perfect for:
- Brioche buns
- Burgers
- Tacos
- Wraps
- Loaded fries
- BBQ platters
A true American barbecue classic that continues to gain popularity throughout Europe.
Enjoy!
Team Gustor 🥩
