Farm-Fresh Tips for a Boneless Pork Butt
Boneless pork butt is one of the most versatile cuts—marbled, flavorful, and perfect for slow cooking until tender. Whether roasted, braised, or smoked, it’s the go-to cut for pulled pork and hearty dishes. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the pork rest on the counter for 30–45 minutes before cooking for even heat.
Season Generously – Rub all over with kosher salt,
cracked pepper, garlic, paprika, or your favorite spice blend. For BBQ, a
dry rub with a touch of sugar caramelizes beautifully.
Sear for Crust – Brown the outside in a skillet or roasting pan for deep flavor before roasting or braising.
Cook Low & Slow – Roast or braise at 275–300°F for 3–4 hours, or smoke at 225°F for 6–8 hours, until fork-tender.
Check Temperature – For shredding, aim for 195–205°F; for slicing, pull it earlier around 165–170°F.
Rest Before Serving – Tent with foil and let it rest 20 minutes before shredding or carving.
Serve Any Way – Perfect for BBQ sandwiches, tacos, hearty roasts, or rustic stews.
From Farm to Feast—happy cooking!