Boston Butt (Pork Shoulder) - Free Range, Dry-Aged
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Boston Butt | Free Range Bone-In Pork Shoulder, 7 Day Dry-Aged In-House
Our Free Range Boston Butt is taken from the upper part of the pork shoulder and left on the bone for maximum flavour. This joint is ideal for low and slow cooking — richly marbled, naturally tender, and packed with depth thanks to our in-house dry-ageing. Whether roasted slowly with root vegetables or smoked and pulled, it's a go-to cut for proper comfort food.
Why You'll Love It
🔥 Perfect for Low & Slow – Cook low and slow for tender, pull-apart pork that melts in the mouth.
🥩 Dry-Aged for 7 Days – Enhances the pork's natural richness and texture for a superior result.
🌿 Free Range & Pasture-Raised – Sourced from small UK farms that focus on high-welfare, regenerative farming.
A Cut Above the Rest
The Boston Butt is a shoulder cut renowned for its combination of marbling, flavour and structure. Left on the bone to lock in moisture, it's a favourite for roasting, braising or smoking on the BBQ. Whether shredded and served with roasted roots or glazed and pulled into soft rolls, this joint never disappoints. Also explore our Boneless Pork Shoulder for an easier-carving alternative, or our Free Range Porchetta for a showstopping centrepiece.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is a Boston Butt?
Despite the name, Boston Butt has nothing to do with the rear of the pig — it's actually the upper part of the pork shoulder. The name comes from the wooden barrels (butts) that colonial New England butchers used to pack this cut for transport. It's a heavily marbled, well-structured joint ideal for low-and-slow cooking, and the gold standard for pulled pork.
How do I cook a Boston Butt?
For pulled pork: smoke or oven-cook at 120-140°C for 8-12 hours until the internal temperature reaches 95°C and the bone pulls clean. Rub generously with salt, pepper and spices beforehand. Rest for at least 30 minutes before pulling. For a slow roast: 150°C for 5-6 hours covered, then 220°C uncovered for 20-30 minutes to develop the crust.
Why cook it bone-in?
The bone acts as a natural heat conductor and adds depth of flavour during the long cook. The marrow slowly releases into the surrounding meat, adding richness. The bone also helps the joint hold its structure during the cook, making it easier to handle. Remove the bone before pulling — it should come out cleanly when the pork is fully cooked.
Where does the pork come from?
From small, independent UK farms committed to free range rearing, regenerative land management and high animal welfare. Every pig is raised outdoors with space to roam and a natural diet.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
