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

AMAZING

Got it cooking in the oven right now for 16 hours hopefully it comes out as good as the Publix one

Great size great price

Boston butt

Not worth it out of 3 we only had one good one the last two have had so much fat it doesn’t leave much to eat.. disappointed

very fatty

Meah

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

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!

A Butt that impresses the cook and consumers.

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

Member photos

AMAZING

Great size great price

Boston butt

very fatty

Meah