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Iberico Boston Butt
Sourced from our ethically-raised Iberico pigs, this cut is renowned for its perfect marbling, which ensures a melt-in-your-mouth texture and a rich, savory flavor with subtle hints of nuttiness. Ideal for slow roasting, smoking, or braising, the Boston Butt becomes tender and juicy, absorbing the deep, smoky flavors from the cooking process. Packed with healthy monounsaturated fats, protein, and essential vitamins, it offers both flavor and nutrition. Our commitment to sustainable farming practices ensures that every bite reflects the care we put into raising our pigs responsibly. Elevate your culinary creations with this premium cut, crafted with passion for a truly authentic dining experience.

Iberico Boston Butt

PriceFrom $63.05
$25.53 per 1 Pound
Quantity

  • Slow-Roasted Iberico Boston Butt (2–4 lb Roast)

    Small Roast • Big Flavor • Tender & Juicy

    These smaller Iberico Boston Butt roasts come from younger or smaller hogs and cook faster and more evenly than full-size shoulders. Thanks to Iberico’s natural marbling, you still get rich, juicy results — just without the all-day cook.

    This recipe is designed to honor the cut you actually have.

    Serves

    4–6 people

    Ingredients

    • 1 Iberico Boston Butt roast (2–4 lbs)

    • Kosher salt

    • Fresh cracked black pepper

    • 1 tbsp smoked paprika

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tbsp olive oil or Iberico fat

    • Optional aromatics:

      • Garlic cloves

      • Fresh rosemary or thyme

    Prep (Highly Recommended)

    • Pat roast dry.

    • Season generously with salt, pepper, paprika, garlic powder, and onion powder.

    • Rub lightly with olive oil or Iberico fat.

    • Let rest at room temperature 30–45 minutes.

    (Optional but excellent: dry-brine overnight, uncovered, then bring to temp before cooking.)

    Cooking Instructions

    Oven-Roasted Method (Best for Smaller Roasts)

    • Preheat oven to 300°F.

    • Place roast in a covered Dutch oven or roasting pan.

    • Add aromatics around the meat (not on top).

    • Cover tightly.

    Roast Until Tender

    • Cook until internal temperature reaches:

      • 185–190°F for sliceable, juicy pork

      • 195–200°F for pull-apart texture

    ⏱️ Approximate timing:

    • 2 lb roast: 2½–3 hours

    • 3 lb roast: 3–3½ hours

    • 4 lb roast: 3½–4½ hours

    (Check tenderness — not just temperature.)

    Optional Finish (Highly Recommended)

    • Uncover roast.

    • Increase oven to 425°F.

    • Roast 15–20 minutes to deepen color and render exterior fat.

    Rest (Non-Negotiable)

    • Rest 20–30 minutes, loosely tented.

    • This keeps the smaller roast juicy.

    Serve

    • Slice against the grain
      or

    • Pull gently into chunks

    Finish with flaky salt or pan juices.

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