Boston Butt 2.5 kg & MEATER Pro
Perfect Pulled Pork with Heritage Breed Pork and Precision Cooking
The Boston Butt, or pork butt, is the classic cut for American-style barbecued pulled pork. Produced by splitting a whole shoulder of pork down the middle and trimming it into what is essentially the equivalent of a fore-rib of beef, it comes from our native breed, outdoor-reared pigs. This part of the shoulder is rich in intramuscular fat and connective tissue, with a little of the shoulder blade too, making it a superb choice for a long, slow cook, as the fat and tissue break down to keep the meat moist, tender and full of flavour.
To help ensure this exceptional cut is cooked perfectly, this set includes the MEATER Pro Wireless Smart Meat Thermometer. With an RRP of £129, it is designed to take the guesswork out of cooking meat and deliver precision and reliability whether you are cooking low and slow or searing steaks over fire.
The original Carolina-style pulled pork is a very good place to start with this Boston butt. Brined overnight in vinegar and then rubbed with salt, sugar and spices, it benefits from a long, slow cook over wood or charcoal, or a combination of both. Aim to maintain a temperature in the smoker of around 95–110°C, and use the MEATER Pro with the target temperature set to 90°C. Rotate the butt a couple of times during the cook and spritz at hourly intervals with a little more apple cider vinegar. If the crust becomes too dark, wrap the whole thing in barbecue or parchment paper. Once the MEATER signals the internal temperature has reached 90°C, remove it from the heat and rest for at least 1½ hours. Brioche buns, barbecue sauce, slaw and pickles are the required accompaniments.
Also available on its own: Boston Butt BBQ-Style 2.5 kg, ideal for weekend barbecues and long, slow cooks.
Perfect Pulled Pork with Heritage Breed Pork and Precision Cooking
The Boston Butt, or pork butt, is the classic cut for American-style barbecued pulled pork. Produced by splitting a whole shoulder of pork down the middle and trimming it into what is essentially the equivalent of a fore-rib of beef, it comes from our native breed, outdoor-reared pigs. This part of the shoulder is rich in intramuscular fat and connective tissue, with a little of the shoulder blade too, making it a superb choice for a long, slow cook, as the fat and tissue break down to keep the meat moist, tender and full of flavour.
To help ensure this exceptional cut is cooked perfectly, this set includes the MEATER Pro Wireless Smart Meat Thermometer. With an RRP of £129, it is designed to take the guesswork out of cooking meat and deliver precision and reliability whether you are cooking low and slow or searing steaks over fire.
The original Carolina-style pulled pork is a very good place to start with this Boston butt. Brined overnight in vinegar and then rubbed with salt, sugar and spices, it benefits from a long, slow cook over wood or charcoal, or a combination of both. Aim to maintain a temperature in the smoker of around 95–110°C, and use the MEATER Pro with the target temperature set to 90°C. Rotate the butt a couple of times during the cook and spritz at hourly intervals with a little more apple cider vinegar. If the crust becomes too dark, wrap the whole thing in barbecue or parchment paper. Once the MEATER signals the internal temperature has reached 90°C, remove it from the heat and rest for at least 1½ hours. Brioche buns, barbecue sauce, slaw and pickles are the required accompaniments.
Also available on its own: Boston Butt BBQ-Style 2.5 kg, ideal for weekend barbecues and long, slow cooks.
Description
Perfect Pulled Pork with Heritage Breed Pork and Precision Cooking
The Boston Butt, or pork butt, is the classic cut for American-style barbecued pulled pork. Produced by splitting a whole shoulder of pork down the middle and trimming it into what is essentially the equivalent of a fore-rib of beef, it comes from our native breed, outdoor-reared pigs. This part of the shoulder is rich in intramuscular fat and connective tissue, with a little of the shoulder blade too, making it a superb choice for a long, slow cook, as the fat and tissue break down to keep the meat moist, tender and full of flavour.
To help ensure this exceptional cut is cooked perfectly, this set includes the MEATER Pro Wireless Smart Meat Thermometer. With an RRP of £129, it is designed to take the guesswork out of cooking meat and deliver precision and reliability whether you are cooking low and slow or searing steaks over fire.
The original Carolina-style pulled pork is a very good place to start with this Boston butt. Brined overnight in vinegar and then rubbed with salt, sugar and spices, it benefits from a long, slow cook over wood or charcoal, or a combination of both. Aim to maintain a temperature in the smoker of around 95–110°C, and use the MEATER Pro with the target temperature set to 90°C. Rotate the butt a couple of times during the cook and spritz at hourly intervals with a little more apple cider vinegar. If the crust becomes too dark, wrap the whole thing in barbecue or parchment paper. Once the MEATER signals the internal temperature has reached 90°C, remove it from the heat and rest for at least 1½ hours. Brioche buns, barbecue sauce, slaw and pickles are the required accompaniments.
Also available on its own: Boston Butt BBQ-Style 2.5 kg, ideal for weekend barbecues and long, slow cooks.
