Product Details
Our Chef’s Line® All Natural* Smoked Pork Butt was developed from years of passion and experience to capture the authentic hardwood smoke and flavor seasoned pitmasters are known for. We focused on quality ingredients and time-tested techniques to deliver a barbeque taste and look that’s good enough to call your own. Each whole muscle is deboned, and the fat cap trimmed, before seasoning with a proprietary rub – including sea salt, spices and brown sugar. We then open-smoke for over 14 hours, using hickory hardwood to impart a robust color and bark. The interior showcases a beautifully-set smoke ring, a sure sign of our low and slow smoking process. Each package comes ready to thaw, heat and serve for ultimate ease of use. With moist, pull-apart richness and a sweet, yet smoky balanced flavor, our boneless smoked pork butt is perfect on its own – or pairs well with sauce and any side dish.
Features
- Whole boneless pork butt is seasoned with sea salt, spices, garlic powder, onion powder, paprika and brown sugar
- All Natural*
- Serve You: Contains no ingredients found on the US Foods® Unpronounceables List®**
- Contains no added smoke flavors, phosphates or preservatives
- Smoked with hickory hardwood for over 14 hours, creating a beautiful smoke ring and tender, moist texture with a flavorful exterior bark
- Vacuum-sealed and frozen
Benefits
- Packaged boneless pork butt in cook-in-bag for ease of use
- Fully cooked: Thaw from frozen in the cooler overnight and reheat
- Can be reheated in package or removed and oven roasted for ultimate bark
- Labor-saving: eliminates trimming, seasoning and smoking
- *No artificial ingredients. Minimally processed
- **Processing aids and potential cross-contact during production are not in the scope of this program
Preparation Instructions
- Conventional Oven: Heat oven to 350°F, line a sheet tray with a foil or parchment paper, cut film open, remove thawed pork from bag and place on sheet tray
- Cook for 45 minutes or until temperature reaches 145°F as measured by a probe thermometer
- Cook in bag: Place unopened bag in perforated steam pan and place into steamer or combi oven set for steam
- Carefully remove hot pork and cut film to vent steam and release from bag
Product Details
Our Chef’s Line® All Natural* Smoked Pork Butt was developed from years of passion and experience to capture the authentic hardwood smoke and flavor seasoned pitmasters are known for. We focused on quality ingredients and time-tested techniques to deliver a barbeque taste and look that’s good enough to call your own. Each whole muscle is deboned, and the fat cap trimmed, before seasoning with a proprietary rub – including sea salt, spices and brown sugar. We then open-smoke for over 14 hours, using hickory hardwood to impart a robust color and bark. The interior showcases a beautifully-set smoke ring, a sure sign of our low and slow smoking process. Each package comes ready to thaw, heat and serve for ultimate ease of use. With moist, pull-apart richness and a sweet, yet smoky balanced flavor, our boneless smoked pork butt is perfect on its own – or pairs well with sauce and any side dish.
Features
- Whole boneless pork butt is seasoned with sea salt, spices, garlic powder, onion powder, paprika and brown sugar
- All Natural*
- Serve You: Contains no ingredients found on the US Foods® Unpronounceables List®**
- Contains no added smoke flavors, phosphates or preservatives
- Smoked with hickory hardwood for over 14 hours, creating a beautiful smoke ring and tender, moist texture with a flavorful exterior bark
- Vacuum-sealed and frozen
Benefits
- Packaged boneless pork butt in cook-in-bag for ease of use
- Fully cooked: Thaw from frozen in the cooler overnight and reheat
- Can be reheated in package or removed and oven roasted for ultimate bark
- Labor-saving: eliminates trimming, seasoning and smoking
- *No artificial ingredients. Minimally processed
- **Processing aids and potential cross-contact during production are not in the scope of this program
Preparation Instructions
- Conventional Oven: Heat oven to 350°F, line a sheet tray with a foil or parchment paper, cut film open, remove thawed pork from bag and place on sheet tray
- Cook for 45 minutes or until temperature reaches 145°F as measured by a probe thermometer
- Cook in bag: Place unopened bag in perforated steam pan and place into steamer or combi oven set for steam
- Carefully remove hot pork and cut film to vent steam and release from bag