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BBQ Boston Butt Pulled Pork

This cut of pork shoulder is simply perfect for pulled pork. Cooked low and slow in dry cider, the meat is tender and succulent and best finished with an easy homemade bbq sauce.

BBQ Boston Butt Pulled Pork

This cut of pork shoulder is simply perfect for pulled pork. Cooked low and slow in dry cider, the meat is tender and succulent and best finished with an easy homemade bbq sauce.

  • Serves: 6
  • Prepare: 8 Hours
  • Cook: 5 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Ingredients

  • 1 tbsp good quality smoked paprika (we used Belazu)
  • 1 tbsp brown sugar
  • 1/2 tbsp oil
  • Sea salt & cracked black pepper
  • 2kg organic boston butt
  • 500ml dry cider
  • BBQ sauce, approx. 300ml (use shop bought or see our recipe)

Method

  1. In a bowl combine the paprika, BBQ sauce, brown sugar, oil and a good pinch of seasoning. Place the joint in a large roasting tin and coat completely with the marinade.
  2. Cover the meat and place in the fridge to marinate overnight. When ready to cook, remove the oven and allow to come to room temperature for 20 - 30 minutes.
  3. Preheat the oven to 130°C fan/gas 2.
  4. Pour the cider around the joint and tightly cover the roasting tin with foil. Place in the oven and roast gently for 5 hours until the meat in very tender and can be pulled with a fork.
  5. Remove from the oven, discard the foil, any excess fat and cooking juices. Place the joint on a board and pull the meat using two forks.
  6. Serve as it is or combine with the remaining BBQ sauce in a large bowl. Best served in brioche buns with a homemade coleslaw.
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Frequently asked questions

  • When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.

  • Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. At Coombe Farm Organic our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.

  • Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.