Title
Standing Stone Heritage Bone-In 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 Bone-In Pork Butt (Boston Butt) (Avg Weight 5.0 - 8.0 lbs / Roast)
The "Real Deal" — Maximum Flavor, Built for Smoke. This is the cut the pros use. Sourced from our partners at North Georgia Meat Company (NGM), this is the classic Boston Butt with the scapula (blade bone) left intact. Heritage breed genetics ensure this roast has superior marbling and a deeper, sweeter pork flavor than conventional options. While the boneless version is convenient, the bone-in cut is prized by pitmasters because the bone acts as a heat insulator, helping the meat cook more evenly and adding an extra layer of moisture and flavor to the deepest part of the roast. When the meat is perfectly cooked, that bone pulls out clean with zero resistance—the ultimate sign of barbecue success.
Why It’s a Staple: It is the undisputed king of Pulled Pork. Whether you are smoking it for 12 hours over hickory or braising it for Sunday dinner, the fat rendering from this cut creates a texture that is impossibly tender and rich. It feeds a crowd easily and the leftovers (if there are any) are even better the next day in tacos, hash, or sandwiches.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bone-In 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 5.0 - 8.0 lbs
💡 The Chef’s Method: The "Bone Wiggle" Test.
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The Prep: Trim the heavy fat cap on top down to about 1/4 inch. You want some fat to render, but too much prevents the smoke/rub from reaching the meat.
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The Seasoning: Rub generously. This is a big piece of meat, so it can handle a lot of salt and spice.
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The Cook: Smoke or roast low and slow (225°F - 250°F). Plan for roughly 1.5 to 2 hours per pound.
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The Spritz: If smoking, spray the meat with apple cider vinegar or apple juice every hour after the first 3 hours to keep the exterior moist and build a dark "bark."
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Target Temp: 200°F - 205°F Internal. Thermometers are great, but the true test is the bone. Grab the end of the blade bone (with a towel) and give it a wiggle. If it twists loosely or slides out, the meat is done. Let it rest for a full hour before pulling.
Standing Stone Heritage Bone-In Pork Butt (Boston Butt) (Avg Weight 5.0 - 8.0 lbs / Roast)
The "Real Deal" — Maximum Flavor, Built for Smoke. This is the cut the pros use. Sourced from our partners at North Georgia Meat Company (NGM), this is the classic Boston Butt with the scapula (blade bone) left intact. Heritage breed genetics ensure this roast has superior marbling and a deeper, sweeter pork flavor than conventional options. While the boneless version is convenient, the bone-in cut is prized by pitmasters because the bone acts as a heat insulator, helping the meat cook more evenly and adding an extra layer of moisture and flavor to the deepest part of the roast. When the meat is perfectly cooked, that bone pulls out clean with zero resistance—the ultimate sign of barbecue success.
Why It’s a Staple: It is the undisputed king of Pulled Pork. Whether you are smoking it for 12 hours over hickory or braising it for Sunday dinner, the fat rendering from this cut creates a texture that is impossibly tender and rich. It feeds a crowd easily and the leftovers (if there are any) are even better the next day in tacos, hash, or sandwiches.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bone-In Boston Butt (Shoulder Roast)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 5.0 - 8.0 lbs
💡 The Chef’s Method: The "Bone Wiggle" Test.
-
The Prep: Trim the heavy fat cap on top down to about 1/4 inch. You want some fat to render, but too much prevents the smoke/rub from reaching the meat.
-
The Seasoning: Rub generously. This is a big piece of meat, so it can handle a lot of salt and spice.
-
The Cook: Smoke or roast low and slow (225°F - 250°F). Plan for roughly 1.5 to 2 hours per pound.
-
The Spritz: If smoking, spray the meat with apple cider vinegar or apple juice every hour after the first 3 hours to keep the exterior moist and build a dark "bark."
-
Target Temp: 200°F - 205°F Internal. Thermometers are great, but the true test is the bone. Grab the end of the blade bone (with a towel) and give it a wiggle. If it twists loosely or slides out, the meat is done. Let it rest for a full hour before pulling.