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Pork Butt

Pork Butt

Roast or braise


From the upper shoulder, this value cut has US origins but is now popularity here. Full of deep flavour, this roasts up a treat and works perfectly ‘pulled’ for sandwiches and burgers. The all important blade bone is left in to aid internal cooking.

2kg
£18.50
- +
4kg
£37.00
- +

Cooking tips

Pork Butt

Ingredients:

2.5kg Pork Butt

Method:

The secret to good roast pork is in the scoring and seasoning, your Pork Butt will arrive already scored.

1. Pre-heat oven to 240oC
2. Season joint all over with Turner and George Pig Rub
3. Place joint on a baking tray in the pre-heated oven for ten minutes before turning down to 180oC. Cook for:

1.2kg Pork Butt: 1 hour 20 mins

4. Rest the joint for ten minutes on a warmed plate before removing the skin and returning to the hot oven to crispen seperately 
5. Carve and enjoy! 


PLEASE NOTE: To cook to perfection, professional chefs would use a meat thermometer.
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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