Rare Pork Boston Butt Roast
We rarely get to eat the High-on-the-Hog cuts as they all sell out each week but occasionally there will be something wrong with one like a broken seal on the package that can’t be fixed making it unsaleable. Such was the case with this. An unusual find. Truly a rare beast. A rare roast beast no less.
This meat is deliciously rare, cooked to a mere 147°F which was 2°F above the 145°F recommendations of the USDA. Will cooked it with a garlic sauce sliced into the surface – it tasted like a delicious roast beef.
As the males, the boars, get larger they do develop a flavor that is more like beef than what people associate with super market pork. It is delicious. Some of our sows get up to 800 or even 900 lbs when pregnant while our boars routinely break 1,000 lbs and some have been more than half again that with the record holder being Spot at over 1,700 lbs at six years of age.
These big animals taste delicious and get reserved by chefs months ahead of time for when the older breeders finally go to meet their disassembler. By comparison, standard pork is a veal, a six to eight month old animal typically, which has not yet fully developed.
Boars are leaner than gilts or sows and leaner than barrows as well. The boars are about 10% more efficient at turning pasture, that is to say feed, into meat, that is to say pork. A lean roast like this is delicious. The only thing I would have improved on it was to leave the skin on so the back fat and skin would have added even more juiciness to the meal as well as the crackling on top from the skin.
Outdoors: 61°F/52°F Sunny, 1/2″ Rain
Tiny Cottage: 65°F/61°F
Daily Spark: The world needs more heros like Shel Silverstein and Dr. Suess.