Farm-Fresh Tips for a Bone-In Pork Butt
Bone-in pork butt is full of marbling and flavor, with the bone adding extra richness as it cooks. It’s a classic choice for pulled pork, roasts, or slow-braised comfort dishes. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the roast sit out for 45–60 minutes so it cooks evenly.
Season Generously – Rub with kosher salt, cracked pepper, garlic, paprika, and herbs—or a BBQ spice rub if smoking.
Sear for Flavor – Brown all sides in a hot skillet or roasting pan to create a rich crust before roasting or braising.
Cook Low & Slow – Roast or braise at 275–300°F for 4–5 hours, or smoke at 225°F for 8–10 hours, depending on size.
Check Temperature – For pulled pork, aim for 195–205°F when the meat is fork-tender and pulls easily from the bone.
Rest Before Serving – Cover loosely with foil and let it rest at least 20 minutes before shredding or carving.
Serve Boldly – Use for BBQ sandwiches, tacos, rustic roasts, or hearty stews—the bone-in cut brings an extra layer of flavor.
From Farm to Feast—happy cooking!