Butt Roast (Bone-in) | Gold Star

This is the cut pitmasters build their reputations on — the Boston butt, cut from the upper shoulder and left bone-in for extra flavor and moisture during the long cook it’s meant for. Well-marbled and laced with connective tissue, it’s not a cut built for speed; it’s built for time, low heat, and patience, breaking down slowly into that fall-apart, shred-able texture that makes real pulled pork worth the wait.

The bone helps hold everything together and adds even more depth to the flavor as it renders. Raised right here on Lucky Star Farms — all-natural, no antibiotics, no hormones — this is Gold Star pork straight from our farm to your smoker.

Best for: pulled pork, slow smoking, braising, low-and-slow oven roasting.