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

Great to see these good prices back again

Pork butts price like three years ago and good qua

Excellent cut for pulled Pork; after cooking bone was less than half a pound.

Great for pulled pork!

Great price and good quality meat. Ground the roast to make pork burgers.

Perfect for smoking or grinding for pork burgers

My wife and I love cooking Boston butts for any occasions. We love they're packaged singly too.

Pulled Pork

Cooked right-great BBQ

This pork shoulder made delicious Chinese barbecue pork. My family raved over this preparation. It was so tender and moist. I always thought that pork shoulder was used just for pulled pork, but I was surprised to find out that it’s used also for Chinese barbecue pork and is ready in 50 minutes.  I found a wonderful recipe on woksoflife.com. I put it in stir fry and in soft tortillas.  Or just slice, heat and eat. Delicious.

Beautiful pork shoulder

Sam's Boston Butt is one of the better values in the Meat Dept.  When Sam's increased prices of the Baby-back Ribs and other pork products, I was looking for a better value?  Pork Shoulders are what I came up with!  Pulled Pork, Pork Sandwiches and spicy Pork Tacos are all great with Sam's Club Boston Butt Pork Shoulder!  Hint: Instant-Pot recipies will cut the cooking time way down as Boston Butt can take a long time in a conventional oven or smoker.

Best Value

Made mississippi roast out of it, very tender

Tender

Good cut, not too much fat. The pork was quality.

Good cut and quality

Great price

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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