BOSTON BUTT RUB IS IDEAL FOR CLASSIC NORTH AMERICAN 'LOW AND SLOW' COOKED PULLED PORK. BOSTON BUTT WORKS EQUALLY WELL ON OTHER PORK CUTS, CHOPS, SAUSAGES, ALSO ON STWAKS, BEEF, CHICKEN AND OTHER GRILLING AND BARBECUE MEATS.
A BOSTON BUT IS ANOTHER NAME FOR A PORK SHOULDER. BACK IN COLONIAL TIMES, BUTCHERS IN BOSTON PACKED LESS PRIZED CUTS OF PORK INTO BARRELS AND SHIPPED THEM ELSEWHERE. THE BARRELS WERE CALLED BUTTS, SO A BOSTON CUT PORK SHOULDER BECAME KNOWN AS A BOSTON BUTT.
HAVE THE THICK LAYER OF SKIN REMOVED FROM YOUR BOSTON BUTT (YOUR BUTCHER WILL DO THIS AND YOU CAN COOK IT SEPARATELY FOR CRACKLING). SCORE THE UNDERLYING FAT CAP AND RUB ALL SIDES OF THE BUTT WITH SQUEEZY MUSTARD. THOROUGHLY COAT ALL SIDES WITH THE BOSTON BUTT RUB BEFORE LOW QND SLOW COOKING/SMOKING ON A SMOKER/BBQ/GRILL OR IN AN OVEN OR SLOW COOKER FOR AN AUTHENTIC AMERICAN STYLE PULLED PORK FEAST!
Add 3 small pouches to your cart & use code "3FOR10" to get 3 small pouches for £10.00. Add 3 large pouches to your cart & use code "3FOR1995" to get 3 large pouches for £19.95.
