Pork

Pork Butt 1.6kg

"YUM! This pork butt makes the most amazing pulled pork and goes so far feeds us for a few days!" - Adriana, B

Show me the money!!! Just the money muscle here, also known as Pork Scotch, it's perfect for pulled pork and with blade bone removed it makes for easy shredding.

Sourced locally from our farms in Wanganui, North Waikato and Taranaki
Raised outdoors with great quality food and shelter and dry conditions
Sow stall free

Express Shipping - Order before 7pm to get delivered 48 hours later

Delivery days Tuesday through Friday

$39.00

4 x payments of just $9.75

6 x payments of just $6.50

4 x payments of just $9.75

Check Delivery Address:

Add Address

Order before 7pm tonight for delivery Monday

Cooking Tips

Combine 1/3 cup hoisin sauce, 1/3 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons sugar, 1 tablespoon minced garlic, 1/2 teaspoon of five spice in a shallow bowl. Whisk well to combine.
Pour half of the sauce into a jug and reserve for later. Add the pork belly strips into the bowl with the remaining sauce.
Rotate to cover completely and marinate in the refrigerator for 1-3 hours (cover and refrigerate overnight is best).
Place pork belly strips onto tray and grill for 30 minutes on one side, basting two or three times with the reserved marinade.
Turn over and repeat process.
Combine all of the glaze ingredients into a small saucepan. Bring to a boil and reduce heat simmer for about 5 minutes or until the sauce has thickened.
Serve over white fluffy rice and enjoy.

Product Info

Per 100g:

Calories: 214 Total Fat: 16.1g Carboydrates: 0.1g Fiber: 0g Protein: 17g

Shelf Life: 7 days

Cooking Tips

Combine 1/3 cup hoisin sauce, 1/3 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons sugar, 1 tablespoon minced garlic, 1/2 teaspoon of five spice in a shallow bowl. Whisk well to combine.
Pour half of the sauce into a jug and reserve for later. Add the pork belly strips into the bowl with the remaining sauce.
Rotate to cover completely and marinate in the refrigerator for 1-3 hours (cover and refrigerate overnight is best).
Place pork belly strips onto tray and grill for 30 minutes on one side, basting two or three times with the reserved marinade.
Turn over and repeat process.
Combine all of the glaze ingredients into a small saucepan. Bring to a boil and reduce heat simmer for about 5 minutes or until the sauce has thickened.
Serve over white fluffy rice and enjoy.

Product Info

Per 100g:

Calories: 214 Total Fat: 16.1g Carboydrates: 0.1g Fiber: 0g Protein: 17g

Shelf Life: 7 days

Cooking Tips

Product Info

PREMIUM PRODUCTS AT REASONABLE PRICES

Why are Meat Box customers reportedly 3 times happier than supermarket shoppers?

You're getting better, fresher product that hasn't been sitting in the supply chain waiting to reach a store.
We only prepare your order when it comes in, meaning it's cut fresh every time.
Portion friendly sizing and packaging means theres no reason for any waste.