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Description Cut from the pork shoulder with the blade bone left in and rind removed, this is the ultimate BBQ cut for authentic pulled pork. With great marbling and bone for flavour, it’s perfect for smoking or slow roasting. Prepared from high-welfare pork sourced from Blanchard’s Outdoor Bred Hampshire breed pork or Packington Free Range. Minimum weight 2kg — a smaller alternative to our Whole Boston Butt (4kg) , making it ideal for home BBQs or smaller gatherings. Cooking Guide (Low & Slow Pulled Pork) Preheat oven or BBQ smoker to 120–130°C. Rub the pork generously with your chosen dry rub (see recipe below). Cook for 5–6 hours, until the internal temperature reaches 93°C. Rest, covered loosely, for 30 minutes. Shred with two forks and mix through the cooking juices. Recipe Idea: Classic Pulled Pork RubIngredients 2 tbsp brown sugar 1 tbsp paprika 1 tbsp smoked paprika 2 TSP garlic powder 2 TSP onion powder 1 TSP cayenne pepper 1 TSP black pepper 1 tbsp salt Method Mix all ingredients together. Rub generously over the pork, coating all sides. Cook low and slow until tender and shreddable. Serving SuggestionShred and serve in brioche rolls with BBQ sauce and slaw, or pair with corn on the cob and potato wedges for a classic BBQ plate.
