Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Bone-In Pork Butt
Heritage-Bred | Antibiotic Free

Bone-In Pork Butt

  • 7-9lbs per Pork Butt
  • Bone-in and trimmed to competition specs; ships frozen
  • Cut from Duroc-bred hogs that are humanely raised crate-free and are fed a 100% vegetarian diet with no antibiotics, no added hormones, or artificial ingredients, ever.
  • Pork Butt's contains high intramuscular fat leading to a rich, full flavor and a deep red marbled color. Perfect for making pulled pork!
  • Individually cut, trimmed, and vacuum sealed; ships frozen.

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$60.00
$60.00
$60.00
  • Free overnight shipping on orders of $150+
    Next-day delivery applies to orders placed Monday - Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
  • Packed and shipped from our state-of-the-art USDA facility
  • Military, Medical, and First Responder Discount
Need It By Tomorrow?
Need It By Tomorrow?

Need It By Tomorrow?

Order by 3:00 p.m. ET, Monday through Thursday for next day delivery!
Plus, get free shipping on orders over $150.
Additional Details

Additional Details

  • 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.

  • Our Bone-In Pork Butt is cut to competition specs and arrives rub-ready – no additional trimming needed!

  • Market House Pork Butts are cut from Duroc-bred hogs, humanely raised crate-free on Creekstone Farms. These hogs are fed a 100% vegetarian diet with no antibiotics, hormones, or artificial ingredients, resulting in premium pork with deep-red coloring and excellent marbling.

  • Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

How To Prepare

  • Thaw your pork butt in the refrigerator overnight, or longer, until it is completely thawed. To speed up the thawing process, place the pork butt in a leak-proof plastic bag and submerge it in cold water.

  • 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. Try this Smoked Pork Butt Recipe.

  • A Market House favorite to make with Pork Butt is pulled pork cooked low and slow and then shredded.

  • Note: Consuming raw or undercooked pork may increase your risk of foodborne illness.

How To Prepare

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Market House
Quick Ship
Free overnight shipping on all orders. Dinner when you say so!
Free overnight shipping applies on orders $150+ and next-day delivery applies to orders placed Monday-Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
Market House
Flash Frozen
Everything is flash frozen for quality and ships with dry ice to stay that way.
Market House
Eco-Friendly
Packaging that's non-toxic and as eco-friendly as we could find.
FAQs

FAQs

Where does Market House source its pork from?
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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.

What is the most common recipe to make with Pork Butt?
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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.

What part of the pig is a Pork Butt cut from?
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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.

What does “Competition Spec” mean?
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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.

How long can I keep my Pork Butt in the freezer?
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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.