Description:
The Boston roast is a well-marbled cut from the Mangalitsa pig, prized for its rich fat content and tender texture. Known for its luxurious marbling, the Mangalitsa breed delivers a depth of flavor that comes alive when cooked slowly. Despite the name, the “butt” roast is actually taken from the upper shoulder of the pig—a cut celebrated for its balance of fat, flavor, and connective tissue. These roasts typically range from 11 to 15 pounds, making them ideal for slow cooking and feeding a crowd.
Texture and Flavor:
This roast boasts a rich, meaty flavor that’s elevated by the Mangalitsa’s signature fat. During cooking, the fat renders down, bathing the meat in moisture and flavor. The result is a juicy, fall-apart roast with a melt-in-your-mouth quality and a deeply savory taste.
Cooking:
Perfect for slow-roasting, braising, or smoking, the Boston roast thrives in low-and-slow cooking methods. As the fat and connective tissue break down, the meat becomes tender and flavorful. It’s an excellent cut for pulled pork, BBQ, or a traditional roast, and when smoked, it develops an irresistible, complex flavor.
Use:
A versatile centerpiece, the Boston roast is ideal for hearty family dinners, holiday feasts, or casual gatherings. Serve it as pulled pork on sandwiches or tacos, or pair it with classic sides like coleslaw, mashed potatoes, or roasted root vegetables.
