Meats for Smoking

Berkshire Bone-in Pork Butt

The Bone-in Pork Butt is for those who crave perfection. These beautiful pork butts make an unbelievable pulled pork to add to any taco or brioche bun with perhaps a dollop of slaw. Our mouths are salivating just thinking about that caramelized bark combined with that juicy smokey pork.

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Upper part of the shoulder from the front leg. 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Bone-in Pork Butt is to smoke it! The optimal grill temperature is 225 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Bone-in Pork Butt should be marinated well and smoked until it reaches an internal temperature of 195 degrees fahrenheit to see the meat start to break down.

Wine Pairing: Merlot

  • Cut: Bone-in Pork Butt
  • Grade: Berkshire
  • Weight: 8-10 Pounds
  • Feeds: 10-15 People


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