Bone-In Pork Butt

Market House pork comes from hogs that are of the Duroc breed and are humanely raised crate-free on Creekstone Farms. Creekstone farmers feed their hogs a 100% vegetarian diet with no antibiotics, no added hormones, or artificial ingredients, ever, and Duroc-bred hogs produce premium pork renowned for deep-red coloring and marbling.

Pulled Pork is the most common recipe to make with a Pork Butt. Once thawed, we recommend slow-smoking your pork butt at or below 250° F for 8-10 hours. Apply a binder such as hot sauce or yellow mustard and then season it generously with your favorite rub. Cook the roast uncovered until it reaches an internal temperature between 150-170°F. Then, wrap the pork butt in butcher paper and continue to cook until you reach an internal temperature of 200-205°F.

Pork Butts are cut from the front shoulder of the hog, which contains high levels of intramuscular fat. This intramuscular fat gives pork butts beautiful marbling and is what allows the meat to shred so easily once it's cooked.

If you’re a competition meat smoker, this Bone-In Pork Butt will arrive rub-ready. We process our Pork Butt’s to competition specs, meaning that the external fat on the cut is trimmed more than a traditional pork butt would be.

All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.