Australian Fresh Pork Shoulder Butt is a flavorful and versatile cut sourced from premium fresh Australian pork. Known for its balance of lean meat and natural fat, this cut is ideal for slow cooking, roasting, braising, and pulled pork preparations. Available in packs of 200g, 400g and 1500g.
Why Choose Pork Shoulder Butt?
The shoulder butt offers excellent moisture retention, allowing the meat to remain juicy and tender during long cooking processes. When slow cooked, the connective tissue breaks down naturally, resulting in rich flavor and a soft, succulent texture. This makes it a favorite for dishes such as pulled pork, roasts, stews, and Asian-style braised pork.
Produced under strict Australian hygiene and processing standards, this product ensures food safety, traceability, and reliable quality for both retail and food service use. Learn more about the Australian pork industry at Australian Pork.
How to Cook Pork Shoulder Butt
Australian Fresh Pork Shoulder Butt absorbs marinades and spice rubs exceptionally well, making it suitable for a wide range of cuisines. From Western barbecue-style dishes to Asian and European recipes, this cut delivers consistent and satisfying results.
For pulled pork, rub the meat with salt, sugar, paprika and garlic, then cook covered at 150°C for 4–5 hours until it shreds easily. Pork shoulder butt is also the classic cut for char siew: marinate overnight and roast, basting with honey. Smaller pieces suit braises such as Filipino adobo or Chinese red-cooked pork.
Not sure which cut to choose? Loin, tenderloin and stir-fry strips are lean and quick to cook, while belly, shoulder and soup bones reward slow, gentle cooking. Australian pork has a mild, clean flavour, so it carries marinades and spices well, from Chinese and Thai dishes to European roasts and American barbecue.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full pork selection for more cuts.
