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Buying Pork Butt in Westchester

I am looking for Bone in Pork Butt and have tried Both Stews and Fairway and neither have the Bone in type, anyone have any recommendations in lower Westchester.

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  1. I have often found them at Shop Rite.

    2 Replies
    1. re: Shawn

      If you're in lower Westchester, it's just a few minutes on the BRP to Arthur Avenue. Sal at Biancardis on Arthur Avenue has them.

      1. re: roxlet

        I have found them at a&p, costco, BJs and shoprite, If you don't see them, ask the butcher. I smoke them for pulled pork. If that's your aim, a picnic shoulder will do just fine.

    2. I concour with vinous. I usually get mine at Sam's or BJ's. BJ's sometimes has pork butt in addition to the shoulder. Sometimes you can get a 2-pack of butts there. Most major grocery stores will have a pork shoulder, but maybe not in the size you need. If you buy a smaller one from a grocery store and you are making pulled pork, be on the lookout for butts or shoulders that are "enhanced" by some sort of sodium solution - read the label. These do not make for good eating and will often taste "hammy" even when they are roasted.

      1 Reply
      1. re: fragnet

        also, if a store is selling "country ribs", that's pork butt they've cut up. so ask for one that's not cut up.

      2. Crisfield's market in Rye, NY... amazing butcher!

        1. In Mt. Vernon there's a meat market called Top Quality at the corner of 22 (Columbus) and Claremont. They advertise goat, tripe and other goodies. I would think they would be a good bet, but I don't know for certain.

            1. Would the A&S Pork Store have them? I went in there once and I do not remember if they specifically had the butts. But if you are called "The Pork Store"...

              It's on Central Avenue in Yonkers in the Pathmark shopping center.

              Pork Store
              359 Willett Ave, Port Chester, NY 10573

              1. Thanks to all I checked Costco, Sams, Shoprite and they all had Butts but they were boneless, I ended up ordering them from Fresh Direct and had them delivered. I had my annual BBQ and smoked 6 butts, 20 racks of ribs and 5 turkey breasts. Appreciate all of the fine suggestions.

                9 Replies
                1. re: gbeats

                  Pretty impressive output. What equipment do you use?

                  1. re: rjbh20

                    I have a Treager Texas smoker which I cooked the Butts & Ribs on and a Weber bullet that I cooked the turkeys on, it was 2 day of cooking to get everything done.

                    1. re: gbeats

                      If you happen to have a business license, you can pick up bone in or bone out butts at Restaurant Depot.

                      Also, I believe that there's a butcher in Queens called Brothers Butchers that also has an adjunct BBQ place. I'm sure they sell pork butts.

                      BTW, you should come out to the NY State BBQ Championships on Long Island in August. www.bbqbattleli.com

                      Restaurant Depot
                      650 S Columbus Ave, Mount Vernon, NY 10550

                      1. re: gbeats

                        Very nice. I'm surprised you can do 5 turkey breasts on a Weber bullet -- didn't realize they had that much capacity.

                        I use a Klose 60x48, slightly customized with two flues and a reversed firebox.

                        1. re: rjbh20

                          The Weber Bullet actually has two grill racks one directly over the water pan the other about 10 inches above the first. I have an older model but I know they now make an even larger model I believe it is 22.5" in diameter and the one I have is 18.5" in diameter. They are real great starter smokers. The Klose is real deal smoker,what is the difference between a reversed firebox and the standard firebox?

                          1. re: gbeats

                            The change in the firebox was to make it so if you're facing the doors of the pit, the firebox is on the left side, not the right which is stock. Just makes it work better in my location. The second flue, however, is (immodestly) a stroke of genius that I can't figure out why isn't standard. It draws from the bottom of the pit, not the top, so the temp gradient is much less than with the top flue alone.

                          2. re: rjbh20

                            The 18" has lots of space and you can mod it to create even more. The 22" wsm is deceptively huge. I've done 2 full packers at about 14 lbs each and three large pork butts and had space for more. If I push it, I can get 13 racks of ribs on the 22".

                            I wish I had a Klose! You can feel free to bring it down to the competition and cook some briskets for me if you'd like. I know, generous offer, right?


                            1. re: motoeric

                              Unfortunately, despite it size, my Klose isn't mobile (the next one will be, complete with American Racing mag wheels and a satellite dish).

                              The size is nice -- depending on the menu, I can feed 150+ without too much fanfare. Below is a small gig -- about a half-dozen shoulders (from Biancardi's on Arthur Avenue, btw)