|Weight||8 bs avg|
Competition Bar-B-Que lovers favorite cut for pulled pork is the Berkshire Boston Butt. The top chefs serve Berkshire pork on their menus and if you are a lover of pulled pork you owe it to yourself to try a Berkshire Boston Butt this summer.
These are boneless and weigh in around 8-8 1/2 lbs- which is larger than usual- so ENJOY with your favorite friends. This Pedigree Pig-Berkshire- is naturally flavorful and well marbled. Use your ‘secret’ recipe or do nothing more than a little salt and pepper and cook it “Low and Slow””. You will not be disappointed! Perfect for your summer cook out. Limited availability.
9 lb avg
|Weight||8 bs avg|
Berkshire pork is also known as kurobuta pork. "Kurobuta” means “black pig” in Japanese. This heritage breed “pedigree pig” is much slower growing than your supermarket pork which is commercially farmed for quick time to market- NOT flavor and marbeling. This is certified 100% pure Berkshire. The Kurobuta (or Berkshire) pig is a unique pig which has ancestry from the British Isles and Asia and is being carefully preserved by caring farmers here domestically. The farmers take extraordinary care in assuring these pedigree pigs a healthy and happy environment-of course free of hormones or antibiotics.
This Berkshire Pork boneless shoulder or Boston Butt is wrapped and sealed and shipped fresh. Keep refrigerated for 2 weeks or you may freeze if desired. (but take advantage of this FRESH Berkshire pork) Weighs approximately 8-8 1/2 lb average (which is larger than most) Prepare smoker and and cook for approximately 45 min to 1 hr per pound at 250 degrees for melt in your mouth tender pulled pork. ( according to the "pros" meet should register 190 for perfect 'pulling' but you see what works best for you. LOW and SLOW is the key.
There is no shortage of recipes for the BEST pulled pork. I also assume that you are adept at using your own grill if you are ordering a Berkshire Boston Butt. I don't intend to interfere with anyone's award winning ( or at least family winning) recipe.I like to let this amazing pork flavor speak for itself. I keep it simple... rub it down with fresh cracked pepper and sea salt ( Maldon). I also put just a light coat of a local mustard /vinegar sauce just for habit.(not necessary) Prepare your grill (gas or charcoal) and set temp at 250 degrees. "Low and slow" is the only real key here. Place pork fat side up, for the first hour or two then flip. There is no need to baste. (Just open another cold beer and look "busy" for the rest of the afternoon.) Smoke for approximately an hour per pound until temperature registers 190 degrees or meat begins to easily pull apart. Let sit for 15 minutes and then pull with two forks. Serve your favorite collection of sauces on the side. Let the meat shine!