Delicious. Versatile. Convenient.
Memorial Day Weekend to us is good food, family, and gratitude for those who have made the ultimate sacrifice on behalf of this great country. While it might look a little bit different this year, we invite you to raise a glass and celebrate your blessings – and don’t forget a Villari Pork Butt to make it a delicious weekend! This MDW superstar is full of flavor and it’s the perfect food for taking it easy – just prep it with your choice of rub and forget it as it cooks low and slow. So grab a Villari pork butt, light up your grill or fire up the oven, give thanks for our military heroes and enjoy! Just look for the little red truck!
Check out some great cooking tips for bone-in pork butt!
Try our favorite Eastern NC Pork BBQ recipe
Our favorite tried and true vinegar based Eastern NC Pork BBQ recipe from Holy Smoke: The Big Book of North Carolina Barbeque.
View the recipe!What to do with a Pork Butt?
1. Steaks
Slice into steaks for the grill
2. Pulled Pork
Cook low and slow for pulled pork
3. Carnitas
Make carnitas in your slow cooker or Instant Pot
Cooking Methods. Do's & Dont's
Cooking Methods
grill
DO
- Use cooking thermometer – make sure internal temperature reaches 145f
- slice into steaks before grilling
- let rest after cooking
- season liberally before cooking
DON’T
- try to cook whole pork butt on grill
- flip repeatedly on the grill
- cook to an internal temperature above 145
oven
DO
- cook low and slow
- cover with foil
- let rest after cooking
- season liberally before cooking
- you can cook this to above 145F in the oven; the higher the internal temperature, the more tender. we recommend getting the internal temperature up to 180f-190f
DON’T
- cook on very high heat
- not cover the pork butt with foil
smoker
DO
- cook low and slow
- we recommend getting the butt to an internal temperature of 180f-190f
- use a cooking thermometer
- if shredding and you know you will have leftovers, leave remaining pieces in large chunks to prevent from drying out.
- place butt on smoker with fat side facing up
DON’T
- when taking the temperature, do not let the cooking thermometer hit the blade bone (you’ll get a false read.)
- trim loose ends of the pork butt before cooking. For competitions this is fine, for home cooking, you don’t have to worry.
- let smoke get thick and white (if your smoke gets like this you’re not getting proper oxygen to the fire.)
