Pat this ting down with your favorite rub and then in the smoker until you get the color you want then wrap in foil and finish it out until it has internal temp of 205. Leave wrapped and allow to rest for 1 hour. The bone will push right out and it will shred making the best pulled pork ever.

Cut into large chunks and used a dry rub. Then browned it in a bit of avocado oil. De-glazed, added broth, additional seasoning, Liquid Smoke and pressure cooked. Absolutely delicious pulled pork at a very fair price.

Every year we make sausage and Sopressatta and this meat is great! It has a good fat content, no bone fragments, and it is CONSITANT! We usually have to trim about 5% of the fat off, which is always better than having to buy pork fat to add. And for the last 3 years no one can beat the price! These would make great pork steaks too!

This bargain makes it a bit easier on the pocketbook thanks Sam's Club. Beef is tough on the pocketbook!

You can't beat the price of this. I got 8 huge pork butts that came in the case. I had used 3 to make pulled pork sandwiches for work and loved it. Will definitely order it again.

Absolutely the best purchase you can make for the highest quality, (prime reserve), and the lowest per pound price anywhere..... I will definitely be purchasing more items by the case !!!

All the shoulders were 8.2 to 8.5 lbs I used them for an open house and they loved the food. Only issue I have is when I order online they tend to cancel my order and make me go in and aske the butcher for a case.

I bought two cases for a retirement party (I have a large capacity smoker, so I was asked to smoke meat for it). I was pleased to get meat that was well-packed, and fresh, making the process of preparing and smoking the meat extremely easy.

Bought an 8lb package. It it in half and made pulled pork in a CrokPot (on high for 6 hours). It was Amazing. One giant bone fell right out. Froze the other 1/2 for a later date. Bought it on sale as well.

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.