Pat this ting down with your favorite rub and then in the smoker until you get the color you want then wrap in foil and finish it out until it has internal temp of 205. Leave wrapped and allow to rest for 1 hour. The bone will push right out and it will shred making the best pulled pork ever.

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

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.

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 💣 🍖

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!

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!

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.

I bought the pork butt to make bar-b-que sandwiches. They were tender and finger licking good. There were no leftovers!

Started @ 9.1# ended @ 4.5# didn't expect that much loss. It taste great and cheaper than eating out.

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.