Our classic range of high quality Western Australian pork cuts deliver simple and tasty midweek meals without the hassle.
Boston Butt
A larger piece of meat, bone in and cut from the shoulder, the Boston Butt is ideal for perfect slow-smoked pulled pork.
- Cooking instructions
Season: Generously coat with your favorite pork BBQ rub or seasoning.
Set up BBQ: Set your Kettle BBQ with an indirect charcoal snake, at 125-150°C/250-300°F.
Smoke: Add smoking wood and let it cook slowly, for approximately 6 hours until bark has set
Be low, and slow: Bark should set around 80-82°C/175-180°F internal.
Wrap: Wrap boston butt in alfoil and return to bbq (could also be oven at this point)
Finish: Continue to cook until 96°C/205°F internal temperature.
Rest & Serve: Allow pork to rest 2-3 hours until internal temperature reaches 60-70c / 140-150f
Enjoy as: American pulled pork with cornbread and coleslaw sides; Next level tacos with a grilled corn salad; or layered onto noodles and Bok Choy.
Roasts
A Sunday night wouldn’t be the same without the classic roast dinner! Whether you’re presenting your family with a falling-apart-tender slow roasted shoulder or a pork loin roast topped with crispy crackling, you’ll taste the difference with our quality pork roasts.
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