PORK BOSTON BONE-IN (GREAT FOR PULLED PORK)
- Thickness: ½ inch
- Weight: 1kg per pack
- All natural
- No artificial ingredient
- Product ships frozen and will arrive frozen or partially thawed
The classic cut for pulled pork is a pork shoulder, which you may also see named at the store as pork butt or Boston butt. This is center-cut from the shoulder and the favorite among pitmasters for authentic slow-cooked, smoked, pulled pork. As the pork cooks, the fat will prevent the meat from drying out and the bone will flavor the meat nicely.
ABOUT SWIFT PREMIUM MEATS
Swift Premium Natural Pork is simply pork, the way nature intended. With an all-encompassing program that begins with our producers, the success of our Swift Premium Natural Pork in your store is certain. Producers must meet specific production, facility, nutrition, and genetic requirements. Our hogs are selected for quality traits such as tenderness, juiciness, and flavor and only the best make it into the program and on to you.
Pork is known for “shrinkage.” Baking pork roast causes it to give up its juices quickly which causes shrinkage. As pork begins to shrink and lose its juices, it becomes quite dry. The goal is to keep as much of the juices in the pork roast as possible. When juices begin to seep into the baking pan, add water, white wine, brandy, rum, or vegetable broth to these juices. This forms the basis of the liquid used to baste your pork roast and keep it from drying. Later, use this liquid to create delicious, flavorful pork gravy.
Slow Roast / Grill / Braised / Stew / Smoked / Sear / Sous Vide
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Roast Pork Butt by Leites Culinaria
- 1 tablespoon kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- 1/2 to 1 tablespoon red pepper flakes
- 1 tablespoon ground cumin
- 1 tablespoon coarsely ground black pepper
- A (6 1/2- to 8-pound) bone-in pork boston butt (aka pork shoulder) or two 3 1/2- to 4-pound pork butts
- Your favorite barbecue sauce (optional)
- In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
- Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle.
- Heat your oven to 250°F (121°C). Place a wire rack in a roasting pan.
- Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered until the exterior of the pork butt is crisp and dry. This will most likely take 4 to 8 hours, depending on your oven and the size of your pork butt.
- Carefully wrap the pork butt in a couple of layers heavy-duty aluminum foil and return the pork butt to the wire rack in the roasting pan. Continue to roast until the pork reaches an internal temperature of at least 190°F (88°C) and preferably 200°F (93°C).
- Shred the pork with a couple of forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. You’re probably going to want to douse the pulled pork with some barbecue sauce to impart some flavor and sauciness.