Boneless Pork Butt Roast
Pork butt roast is a rich, marbled, and forgiving cut that’s perfect for slow cooking, smoking, or braising. It delivers deep, savory flavor and fall-apart tenderness—ideal for pulled pork, stews, or any dish that thrives with time and heat.
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The Walden Way Guarantee
Our pigs root and roam on pasture, in forests, and in mud, with year-round outdoor access and cozy winter shelter. They enjoy a natural, varied diet, supplemented with vegetarian feed—never animal by-products. No farrowing crates, cages, growth enhancers, antibiotics, or hormones—ever.
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Where It Comes From
Despite the name, pork butt comes from the upper shoulder of the pig, not the rear. It’s a well-worked muscle group with plenty of connective tissue and intramuscular fat, which makes it one of the most flavorful and juicy cuts when cooked properly.
Cooking Notes
Cook pork butt low and slow—in a smoker, slow cooker, Dutch oven, or oven roast at a low temperature—to break down the collagen and let the meat become fork-tender. Season generously, give it time, and let the results speak for themselves.
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Braise
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Marinate
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Roast
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Smoke
