Wholesale Boneless Pork Butt in Chicago
Pork butt — also called Boston butt or pork shoulder — is the cut behind pulled pork, carnitas, and slow-cooked pork programs across Chicago. It is richly marbled, inexpensive, and built for long, low cooking that turns tough connective tissue into melting, pull-apart tenderness.
About this
cut
Despite the name, pork butt comes from the shoulder of the pig, not the rear. It is a well-marbled, tough muscle that rewards slow cooking — smoking, braising, or roasting for hours until the collagen breaks down and the meat shreds effortlessly. A boneless pork butt is ready to go straight into the smoker or oven with no bone to work around.
We supply boneless pork butts trimmed to your spec, case-packed for high-volume BBQ, carnitas, and catering programs. Consistent weight and trim means consistent cook times and consistent yield.
Available specs & cuts
Why buy
from IMC
Pulled pork and carnitas are volume programs — consistency and cost are everything. We source from trusted suppliers like Compart Family Farms, trim every butt to your spec, and pack to a consistent weight so your cook times and yield stay predictable. Three generations on West Grand, standing routes across Chicagoland.
Chicagoland
delivery
Standing routes across Chicago and the near suburbs, with will-call pickup at the West Grand dock. We deliver to BBQ joints, Mexican restaurants, and catering kitchens throughout Chicagoland.
Frequently asked questions
Why is it called pork butt if it comes from the shoulder?
The name dates back to pre-Revolutionary New England, where less-valuable cuts were packed into casks called butts for storage and shipping. The shoulder cut packed in these casks became known as Boston butt or pork butt — the name stuck even though the cut comes from the front shoulder.
Boneless or bone-in pork butt — which is better?
Both work. Bone-in adds flavor and can help with moisture, but boneless is easier to portion and shred with no bone to work around. For high-volume pulled pork and carnitas programs, most accounts prefer boneless for speed and yield.
Can you supply pork butt in bulk for a catering program?
Yes. Pork butt is a volume cut for us, and we supply BBQ joints, Mexican restaurants, and catering halls running high-volume pulled pork and carnitas programs. Tell us your weekly volume and we will set up a standing delivery schedule.
Add Boneless Pork Butt to your quote list.
We will price it and call you back.
