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Explaining a Boston Butt to Australian butchers?

edited November -1 in EggHead Forum
G'Day Eggheads,

I am very much keen to try pulled pork on my new egg. However the Boston Butt is not a common in the window/on the shelf item here in Australia.

Not a single butcher I have spoken to has heard of the term. Can anyone advise on how best to explain this cut so I can get the right piece of pork ?

Also keen to hear from any other Aussies on the forum about how they have gone getting the American style cuts. My butcher has done me a few briskets lately that have turned out well. Going to try a legg of lamb this weekend.

Thanks in advance !



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