Name: Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound
Brand: Member's Mark
SKU: 13743867920
Availability: InStock
Rating: 4.7 (2632 reviews)

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Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound

<summary><ul><li>Versatile Cut: This popular bone-in pork Boston butt offers rich flavor and versatility, making it ideal for various recipes, notably mouthwatering pulled pork, a southern U.S. barbecue staple.</li><li>Shoulder Origin: Sourced from the thicker, fattier section of the pig's shoulder, this cut provides ample marbling, ensuring a juicy and flavorful culinary experience.</li><li>Flexible Cooking: Perfect for diverse cooking methods such as grilling, smoking, slow-cooking in a crock pot, or roasting in the oven, accommodating various meal preparations.</li><li>Guided Roasting: Comprehensive instructions detail oven roasting at 275F (135C) for 4-5 hours until 190F (88C) internal temperature, followed by a 30-minute rest for optimal moisture.</li><li>Natural Packaging: This all-natural, whole bone-in pork shoulder is conveniently packaged in a vacuum pack, preserving its freshness and quality.</li><li>Protein Rich: Each serving of this pork butt delivers 21 grams of protein, supporting nutritional needs.</li></ul></summary>

<h3>Delicious and Versatile Pork Boston Butt</h3> Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound is a popular cut known for its versatility and rich flavor. It's the go-to choice for creating mouthwatering pulled pork, a beloved staple of southern U.S. barbecue. This cut can be used in a myriad of recipes, making it a valuable addition to any kitchen. Pork butt, despite its name, does not come from anywhere near the rear end of the pig, but quite the opposite. Pork butt comes from the thicker section of the shoulder where there is more fat, called marbling, running through the meat, giving it more juicy flavor. <h3>Cooking Ideas for Pork Butt</h3> Pork butt is a fantastic choice for a variety of cooking methods. It's perfect for grilling, smoking, slow-cooking in a crock pot, or roasting in the oven. For a burst of flavor, rub the pork with your favorite ground spices before cooking. Try slow-cooking it in a crock pot with lime juice and onions for tasty pulled pork carnitas, or smoke it overnight for hot, smoky sandwiches. Roasting the pork butt in the oven with fresh herbs and vegetables also yields a flavorful standalone dish. <h3>Cooking Instructions</h3> 1. Preheat your oven to 275°F (135°C). 2. Rinse the pork butt under cold water and pat it dry with paper towels. 3. Rub the pork butt all over with a thin layer of olive oil. This will help the seasoning to stick to the meat. 4. In a small bowl, mix together equal parts salt, pepper, garlic powder, and onion powder. 5. Rub this seasoning mixture all over the pork butt, making sure to cover all sides. 6. Place the pork butt, fat side up, in a roasting pan or Dutch oven. 7. Cover the pan with a lid or with aluminum foil. 8. Roast the pork butt in the preheated oven for about 4-5 hours, or until the internal temperature reaches 190°F (88°C). You can check the temperature by inserting a meat thermometer into the thickest part of the meat, without touching the bone. 9. Once the pork is cooked, remove it from the oven and let it rest for about 30 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more moist and flavorful. 10. After resting, you can carve the pork into slices or shred it with two forks for pulled pork. Enjoy! Note: Cooking time may vary depending on the size of the pork butt.

Brand

<ul> <li>Whole bone-in pork shoulder&nbsp;</li> <li>Packaged in a vacuum pack</li> <li>All natural</li> <li>Perfect for grilling, smoking, slow-cooking in a crock pot, or roasting in the oven</li> <li>21g protein per serving</li> </ul>

Specifications

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<ul>
<li>Whole bone-in pork shoulder&nbsp;</li>
<li>Packaged in a vacuum pack</li>
<li>All natural</li>
<li>Perfect for grilling, smoking, slow-cooking in a crock pot, or roasting in the oven</li>
<li>21g protein per serving</li>
</ul>

This is always a great buy as it is very versatile as a cut of meat. We can smoke it for sliced cuts, make pulled pork, cure it for buck bacon and even thick sliced for steaks. Super tasty no matter what we make with it. This is a terrific value and it make the most delicious meals. 5 stars from me.

Super Value

Very fresh and good price (especially when on sale).  I rubbed one with a 1:1:1 salt: pepper: garlic powder mix as a dry marinade and left in the refrigerator for two days.  Smoked it with pecan and hickory for three hours then finished by sous vide at 196°F for 8 hours.  Pulled the pork then vacuum packed it.  Refrigerated the juices overnight then peeled the fat off the surface.  Mixed the nicely gelatinized juices back into the shredded pork when reheating.  It was a hit at our fishing club overnight tournament.

Great for smoked pulled pork

I double ground this Pork Butt and made breakfast sausage.  This cut had the perfect amount of fat for breakfast sausage.

Great for sausage

Sam’s consistently offers great fresh meat. The Pork Butt Roast, bone in, is a good example. Lots of good pork, appropriate amount of fat. Fresh!  This meat was sliced, marinated, and cooked on a rotisserie. Very delicious.

Rotisserie Pork Butt Roast

Slow cooked this 12 pound pork shoulder for 4th of July.  Slow cooked at 225 degrees for 18 hours in the oven.  Shredded and everyone put their own favorite sauce on it.  Melt in your mouth good.  Was a big hit.

Good quality pork

Great for having the whole family over for a  crockpot roast. Add mini potatoes, onions  and carrots.   Seasonings and beef broth. Sooo good. Always have left overs for a great BBQ sandwich . Yum!

Wonderful meal for the whole family and friends.

I cut this in half if not already packaged that way - cook one and freeze other.  If you’re interested I found the best recipe for pulled/shredded pork - the secret is to SEAR!!!  Season generously (I use salt, pepper, onion and garlic powder,  cumin, Sazon, etc.) SEAR slowly in large Dutch oven in olive oil on all sides - this will take time and so worth it.  Add 2 cups good chicken broth, 2 Tablespoons white vinegar, 1/2 teaspoon sugar, and a bay leaf.  Cover, bring to boil, then lower heat and simmer 1 hour per pound.  The smell will drive you (and your neighbors) crazy it is so good!  Meat needs to be at an internal temp of 205 degrees to easily shred.  I easily shred the meat and put back in that awesome broth!   I serve first meal of this delicious pulled/shredded pork with black black beans and yellow rice; then what’s left is mixed with sauce for BBQ sandwiches.   Buy this - you won’t be disappointed!

Great Buy! —Lots of good meals for the money!

10 lbs of this meat gave me 5 lbs of pulled pork so tender and succulent that the raves were almost embarrassing. The other 5lbs were transformed into a Cuban pork roast marinated with a traditional mojo. Sliced that puppy thinly and served authentic Cuban sandwiches on homemade Cuban bread. Ham, pork, salami, swiss, and a bread made for a panini. Yum!

A Butt that impresses the cook and consumers.

When I picked this up I was trying to quickly get some pork for my family, there were people sitting on the refrigerated coolers and talking about how big and expensive one of these was... Mine was about 20 bucks, not that bad, and very generously sized oh my goodness.. it fit perfectly in my crock pot with no room for veggies cuz who needs those anyway?! Just rub it with salt, garlic and onion powder and pour in a cup or 2 of water and let it do it's thing. I cooked it overnight and by morning I was in meat heaven. I made tacos and put eggs over easy with some fried up cabbage. My life was like, "thank you, meat!" So but now we still have leftovers to this day and they are still bomb. (I wanna say I bought it like a week ago..). So tender, so juicy, even the fat and the bone marrow is delicious. Just let it cook "low and slow" as they say. Don't be afraid of the size! It's like a newborn baby of tender juicy deliciousness, and this one won't eventually throw tantrums, take you for granted and make you question the meaning of your entire existence. Low and slow 💣 🍖

Ahhh so much meat!!!

I use the Boston Butts for sausage making and, at the beginning of the cold season, making capicola using the coppa muscle from the butt.  During the first two times at Sam's I purchased seven pork butts. They were great. Made sausage and processed seven capicola. Last week I purchased five more Boston Butts. Of the five only one had the coppa muscle intact.  Four had the coppa muscle layer removed and the fat layer on the reverse side almost completely trimmed. The coppa layer is the prime portion of the butt having little connective tissue and mostly meat and fat content. This is the best part of the butt for sausage making. Please discuss this with your supplier/distributer. A pork butt must have the coppa layer to be called a Boston Butt.

Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound

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