Memorial Day weekend is here — the unofficial start of summer, a time for reflection, and the perfect excuse to fire up the grill. If you're looking to honor the holiday with flavor and flair, few cuts of meat are as satisfying as a Boston Butt.

But not just any Boston Butt — we're talking a Bowers Farm pasture-raised Boston Butt. Ethically raised and richly marbled, this cut delivers deep, natural pork flavor that deserves center stage on your grill.

Whether you're hosting a backyard bash or a laid-back cookout, here are three incredible ways to grill this incredible cut, each with its own bold personality.

🔥 Smoky Carolina Pulled Pork (Classic & Tangy)

This is the pulled pork that your southern tastebuds are craving!

It’s all about that smoky bark and tangy vinegar finish.

Ingredients:

• 1 Bowers Farm Boston Butt

• Yellow mustard (as a binder)

• Dry Rub:

  • ¼ cup brown sugar

  • 2 tbsp smoked paprika

  • 1 tbsp kosher salt

  • 1 tbsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp cayenne (optional for heat)

• Apple cider vinegar + water (in a spray bottle)

  
  

Instructions:

1. Coat the butt lightly in yellow mustard.

2. Generously apply the dry rub on all sides. Let it sit for at least 1 hour (overnight is best).

3. Preheat your grill to 250°F for indirect cooking.

4. Place the pork on the cooler side of the grill. Smoke low and slow for 8–10 hours, spritzing with vinegar mixture every hour.

5. Once internal temp hits 195–205°F, rest it for 1 hour wrapped in foil or butcher paper.

6. Shred and serve.

Perfect For: Sandwiches, sliders, or letting your guests build their own plates.

🌶️ Tex-Mex Adobo Butt (Bold & Spicy)

Bring some Southwest sizzle to the table with this bold, chipotle-laced take on grilled pork.

Ingredients:

• 1 Bowers Farm Boston Butt

• Adobo Marinade:

  • 3 chipotle peppers in adobo (canned)

  • 4 cloves garlic

  • 1 tbsp cumin

  • 1 tbsp smoked paprika

  • 1 tbsp oregano

  • Juice of 2 limes

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • Salt to taste

    
    

Instructions:

1. Blend all marinade ingredients into a thick paste.

2. Coat the Boston Butt thoroughly and marinate for 12–24 hours.

3. Grill over indirect heat at 275°F for 6–8 hours.

4. Wrap in foil for the final hour if needed to retain moisture.

5. Let rest and shred or slice thick for tacos, burritos, or Tex-Mex platters.

Perfect For: Tacos with pickled onions, grilled corn, and avocado crema.

🍍 Hawaiian Luau Style (Sweet & Savory)

A tropical twist that’s perfect for a festive cookout. If you're celebrating at the beach this weekend, this is perfect. The sweet glaze and slow heat make for incredibly juicy pork with a caramelized crust.

Ingredients:

• 1 Bowers Farm Boston Butt

• Pineapple Soy Glaze:

  • 1 cup pineapple juice

  • ¼ cup soy sauce

  • 2 tbsp brown sugar

  • 2 tsp ginger (grated)

  • 2 cloves garlic (minced)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

• Sea salt and cracked pepper (simple base seasoning)

  
  

Instructions:

1. Season pork simply with salt and pepper.

2. Simmer glaze ingredients until slightly thickened; reserve half for serving.

3. Grill pork at 275°F over indirect heat.

4. During the last 1–2 hours of cooking, baste with the glaze every 30 minutes.

5. Let rest and slice. Drizzle with extra glaze and serve with grilled pineapple and coconut rice.

🎉 Final Tips for a Great Grilling Weekend:

• Rest is everything: Let your pork rest, for at least 30–60 minutes before shredding or slicing. This locks in the juices.

• Pair with sides: Think slaw, baked beans, or mac and cheese.

• Honor the day: As we enjoy great food and company, let’s remember those who served and sacrificed for our freedom.

  
  

Ready to Fire Up the Grill?

Whether you go classic Carolina, bold Tex-Mex, or tropical Hawaiian, your Bowers Farm pasture-raised Boston Butt is going to be the star of the show. Let the smoke rise, the drinks flow, and the memories be made. Happy Memorial Day! 🇺🇸