Our smoked pork butts are a blank palette, seasoned only with dry rub, so you can finish them anyway you like. Just reheat and then pull it or slice it. Our barbecued pork butts are well-marbled for absolute tenderness and flavored with the smoke of hickory wood.
Our pork butts are untrimmed and contain bone and fat that is natural in proportion to the meat and are irreplaceable components of flavor. With the bone and fat in just where nature put it, the meat is basted from the inside by the fat and lightly sweetened by the bone.
Heating Instructions Pre-heat oven to 325°F. Remove pork butt from outer wrapping. Lay the pork butt on a piece of aluminum foil large enough to enclose it completely. Pull up all sides of the foil to make a pouch. Add 4 tablespoons of water to the bottom of the pouch. Wrap foil loosely around the pork butt to form the pouch and seal edges tightly. Place pork butt in pouch on a cookie sheet and place in the oven. Heat until the pork butt’s internal temperature reaches 165°F or desired temperature for pulling, approximately 60 minutes. If pork butt is not up to temperature, continue heating, checking the internal temperature every 15 minutes. Use caution when opening the foil pouch; steam will be released.
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