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

After 8 hours of low and slow, it was the most tender pulled pork.

Perfect pulled pork

It was so tender and full of flavor. Great price for a large roast

Loved it

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

Great for pulled pork

I am very pleased with my selection of meat and how my meal turned out

Slow Cooker favorite

Made Delicious smoked pork butt for group.

Great price

Good product, but one large and one small. Should be approximately sane minutes size.

Very good value.

Seasonal food

Cooked up soft and tender. It was so delicious.

Pork Roast

Great quality meat. We smoke this to make pulled pork and it's amazing everytime.

Great

Really good smoked whole, or pulled for pork sandwiches

lean, fresh

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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