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Boston Pork Butt

Boston Pork Butt

Sunday, 21 August 2016 20:07:50 Europe/London

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This week we’re sharing Mauricio Brandes’s 6-hour smoked Boston Pork Butt recipe. This delicious meat comes from the upper shoulder of the front leg, a delicious cut perfect for pulled pork and on the BBQ. Available to buy here

Stage 1: Start by preparing the meat 12-24 hours before you plan to cook it. Brine the meat by covering it in salt. This traps any remaining water inside the meat to give it an even greater taste once cooked.

Stage 2: Put rosemary, smoked paprika, brown sugar, sugar, ground ginger, onion powder and ground black pepper in a bowl and mix thoroughly together.

Stage 3: Cover the pork butt in a mustard of your choice this is to allow all the spices to stick. Once you have done this rub the mixture on.                                

Stage 4: Now for the BBQ sauce - combine onion, garlic, pickling spices, cider vinegar, apple juice, molasses, mustard, ketchup, smoked sea salt and apricot preserve. Put it all in a pan on the hob and stir together for a delicious sauce.

Stage 5: After an hour of the pork sitting in the herbs and spices put onto the smoker just under 300°f . If you don’t have a proper smoke stick onto the BBQ with coals on one side and a tray of water underneath the meat on the other.

Stage 6: Leave the pork in the smoker for 6 hours checking at regular intervals. The end result being crusty on the outside then juicy and soft on the inside.

Stage 7: Pull the pork and serve with crusty rolls, adding on the BBQ sauce made earlier and accompany with New potatoes topped with melted gorgonzola and a green and pomegranate salad.

Dinner is served - enjoy!

Posted in Foodie News By

Tom Rutherford

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