Title
Standing Stone Heritage Boneless Pork Butt (Boston Butt)
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Boneless Pork Butt (Boston Butt) (Avg Weight 3.0 - 5.0 lbs / Roast)
The "Pitmaster’s Prize" — The Ultimate Slow-Cooking Cut. This is the cut that built American BBQ. Sourced from our partners at North Georgia Meat Company (NGM), this boneless shoulder roast (technically the "Boston Butt") is the gold standard for pulled pork. Because it comes from Heritage breed hogs, the meat is darker, sweeter, and significantly more marbled than the pale pork found in supermarkets. The removal of the blade bone makes it incredibly easy to handle, season, and slice, without sacrificing the intricate network of intramuscular fat and connective tissue that breaks down over time to baste the meat from the inside out.
Why It’s a Staple: It is the most forgiving piece of meat you can buy. Because of the high fat content, it is almost impossible to dry out. It is the engine behind the world’s best comfort foods: smoky Pulled Pork sandwiches, crispy Mexican Carnitas, or a rich, melting Pork Green Chili stew. It offers maximum flavor and yield for a relatively low price point.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Boneless Boston Butt (Shoulder Roast)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 3.0 - 5.0 lbs
💡 The Chef’s Method: Low, slow, and patience.
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The Prep: Dry the surface and apply a heavy coating of spice rub (sugar, salt, paprika, pepper). Let it sit for at least an hour (or overnight) to form a "pellicle" (sticky surface).
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The Cook: Whether in a smoker (225°F) or a dutch oven (300°F), this cut needs time. You are not just cooking the meat; you are melting collagen.
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The Stall: Around 160°F, the temperature will stop rising for hours. Do not panic. This is the "stall." Just keep the heat steady.
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The Wrap: To speed things up, you can wrap it tightly in foil or butcher paper once it hits the stall (the "Texas Crutch").
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Target Temp: 203°F Internal. This is the magic number where the meat shreds with a fork. If you want to slice it like a roast, pull it at 185°F. Let it rest for at least 30 minutes before pulling.
Standing Stone Heritage Boneless Pork Butt (Boston Butt) (Avg Weight 3.0 - 5.0 lbs / Roast)
The "Pitmaster’s Prize" — The Ultimate Slow-Cooking Cut. This is the cut that built American BBQ. Sourced from our partners at North Georgia Meat Company (NGM), this boneless shoulder roast (technically the "Boston Butt") is the gold standard for pulled pork. Because it comes from Heritage breed hogs, the meat is darker, sweeter, and significantly more marbled than the pale pork found in supermarkets. The removal of the blade bone makes it incredibly easy to handle, season, and slice, without sacrificing the intricate network of intramuscular fat and connective tissue that breaks down over time to baste the meat from the inside out.
Why It’s a Staple: It is the most forgiving piece of meat you can buy. Because of the high fat content, it is almost impossible to dry out. It is the engine behind the world’s best comfort foods: smoky Pulled Pork sandwiches, crispy Mexican Carnitas, or a rich, melting Pork Green Chili stew. It offers maximum flavor and yield for a relatively low price point.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Boneless Boston Butt (Shoulder Roast)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 3.0 - 5.0 lbs
💡 The Chef’s Method: Low, slow, and patience.
-
The Prep: Dry the surface and apply a heavy coating of spice rub (sugar, salt, paprika, pepper). Let it sit for at least an hour (or overnight) to form a "pellicle" (sticky surface).
-
The Cook: Whether in a smoker (225°F) or a dutch oven (300°F), this cut needs time. You are not just cooking the meat; you are melting collagen.
-
The Stall: Around 160°F, the temperature will stop rising for hours. Do not panic. This is the "stall." Just keep the heat steady.
-
The Wrap: To speed things up, you can wrap it tightly in foil or butcher paper once it hits the stall (the "Texas Crutch").
-
Target Temp: 203°F Internal. This is the magic number where the meat shreds with a fork. If you want to slice it like a roast, pull it at 185°F. Let it rest for at least 30 minutes before pulling.