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

Sadly, the meats at Sam’s club, once reliably good cuts and prices, are no longer reliable in either category. Even this pork butt roast, normally a good cut for barbecue, was blah

No Longer a Go-to for Meat

Has way too much fat on it that has to be cut off before cooking .. wish they would trim off more fat … but it’s still good! I put it in an Instant Pot for 1 hour & it came out so tender

A bit too much fat on it but still good

Upon opening this vacuum sealed pork Boston butt the next day after purchase, the meat had a terrible putrid odor.  The odor permeated my house before I could remove it.

Received rotten meat

used to make pulled pork, cooked up great in a slow cooker!

great piece of meat

Usually these are really good but this batch was very tough

So So

This is an incredible cut for smoking and making pulled pork.

Great for pulled pork

Made delicious juicy pulled pork

Good meat

Good pulled pork for the party

Boston Butt

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.

Not all Boston Butts created equal

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

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

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