Boston Butt Shoulder Roast, Pasture Raised, Bone-In

The classic pulled-pork cut, rich, forgiving, and deeply flavorful If you’re looking for the cut for pulled pork, carnitas, or long, slow roasts, this is it. Despite the name, Boston Butt comes from the upper front shoulder of the pig, not the rear and not the ham. It’s prized for its generous marbling and connective tissue (you know, that IS the flavor!), which slowly melts during low-and-slow cooking, turning into exceptionally juicy, fall-apart-tender pork roast. Why customers love Boston Butt Ideal for low, slow cookingDesigned for braising, smoking, or roasting all day without drying out. Perfect for pulled pork and carnitasShreds effortlessly once cooked, with deep pork flavor in every bite. Rich, well-marbled cutMore forgiving than leaner roasts, especially for longer cooks. Bone-in for maximum flavorBone-in roasts stay juicier and develop better texture and depth. Raised the right way Our pigs are raised on pasture here at Wormuth Farm, with room to move, forage, and