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Compart Farms

Duroc Pork Butt, Boneless

1 piece | est 3.5lbs
$29.99
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Diets & Lifestyles

  • Keto
  • Paleo
  • Dairy-free
  • High protein
  • Gluten-free

Why You'll Love It

Compart's Duroc Boneless Pork Butt is a versatile cut packed with flavor and marbling. Taken from the upper shoulder, this cut is known for its rich taste and juicy texture. Perfect for slow roasting, braising, or smoking, it delivers fork-tender pulled pork, hearty roasts, or even thick-cut pork steaks. With the superior marbling of Duroc pork, you’ll enjoy a deeper flavor and consistent quality every time.

Ingredients:

Pork

Allergens:
  • None

Specifications
  • Country of Origin
    USA
  • Condition
    • Frozen
  • Cut
    • Shoulder
  • Breed
    Duroc
  • Establishment #
    M-5294 Passaic, NJ

How to Cook
  • Barbecuing
  • Braising
  • Baking

Season generously and cook low and slow — roast at 275°F, braise, or smoke until fork-tender (195–205°F internal).

Standards & Certifications
  • Humane Handling
  • Clean Label Ingredients
  • Craft Butchery
  • Traceable
  • Family Owned
  • No Antibiotics or Hormones
  • From the US
  • American Humane Certified

Nutritional Facts

per 4 oz / 112g serving)

Calories: 220 (Calories from Fat 140)
Total Fat: 16g (25%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 70mg (23%)
Sodium: 60mg (3%)
Total Carbohydrate: 0g (0%)
Dietary Fiber: 0g (0%)
Total Sugars: 0g
Includes 0g Added Sugars (0%)
Protein: 20g
Vitamin A: 0%
Calcium: 0%
Vitamin C: 0%
Iron: 8%

About Compart Farms

Compart Family Farms™ is a fourth-generation, family-owned business located in Minnesota. What began as a 4-H project in Nicollet has grown into one of the largest family-run swine genetics businesses in the region. Despite their growth, they’ve remained true to our values—raising hogs with care, fostering long-standing relationships, and staying committed to sustainable farming.

Since 1949, every Compart Duroc hog has been bred and registered with the National Swine Registry to ensure the highest level of consistency. The family is involved in every step of the process, from breeding and feeding to ensuring that every cut meets our standards.

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How to Defrost

  • Cook Now

    Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

  • Quick Thaw (<30 min)

    Keep sealed and place in cold water, changing every 30 minutes until thawed.

  • Larger Cuts (1–2 hours)

    Use the cold water method for roasts or bigger pieces to thaw safely and faster.

  • Best Results

    Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.