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

This meat cooked up beautifully. Everyone loved it.

Dinner

I love that sams stocks certified angus beef, unlike competitors.

Angus beef

Very good

Smoking

Terrific value!  Wonderful flavor.  Very little bone and fat.

Delicious!  Little bone!

Quite good, slow cooked in a crock pot with a new recipe.

Good Bone-In Pork

Great pork butt for smoking pulled pork. I have purchased and smoked several of these Boston Butts.

Smoked it

This was cooked on a crock pot and it melted in our mouths.

Meat melted in our mouths.

Good

Good clear packaging for making a good choice

Fresh and easy to process. Great for bar-b-que

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.

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