Upper Front Shoulder, above the front leg
Pork Shoulder (Boston Butt): Complete Guide to Pork Pork Shoulder (Boston Butt) Cuts
The Boston butt comes from the upper portion of the front shoulder, just above the picnic shoulder. Despite the name, it has nothing to do with the rear of the animal — the name dates back to colonial New England, where shoulder cuts were packed into wooden barrels called 'butts' for shipping. It's a heavily worked, well-marbled muscle group prized for slow cooking. This is the cut behind virtually all pulled pork.
Well-marbled with generous intramuscular fat and thick seams of connective tissue that render down beautifully during long, low-temperature cooking. The muscle grain runs in multiple directions, which is why it shreds so easily once cooked. Sold bone-in or boneless, typically 6-9 lbs.
What Cuts Come from the Pork Shoulder (Boston Butt)?
The pork shoulder (boston butt) is broken down into 5 retail cuts, each with distinct texture, fat content, and ideal cooking method.
Boston Butt Roast
budgetThe whole, untrimmed roast from the upper shoulder, sold bone-in or boneless. It's the standard cut for low-and-slow pulled pork and carnitas.
Also known as: Pork Butt, Boston Roast
Typical weight: 6-9 lbs
Blade Steak
budgetA cross-cut steak from the shoulder containing a piece of the blade bone. It has rich marbling and benefits from marinating and braising rather than quick grilling.
Also known as: Pork Shoulder Steak
Typical weight: 0.5-0.75 lb per steak
Country-Style Ribs
budgetCut from the blade end of the shoulder near the loin, these are meaty, boneless or bone-in strips that are more like a small roast than true ribs. Very forgiving and flavorful.
Also known as: Blade Ribs
Typical weight: 0.4-0.6 lb per rib
Boneless Shoulder Roll
midA rolled and tied boneless cut from the shoulder clod, convenient for even roasting or slicing into steaks. Popular for deli-style pressed pork products.
Also known as: Pork Collar, Coppa (fresh)
Typical weight: 3-5 lbs
Ground Pork (Shoulder Blend)
budgetShoulder trim ground to an 80/20-style fat ratio, making it the richest and most flavorful base for sausages, meatballs, and dumplings.
Also known as: Ground Pork
Typical weight: 1 lb packages
What Are the Best Pork Shoulder (Boston Butt) Recipes?
These 5 recipes show the best ways to cook pork pork shoulder (boston butt), from weeknight fast to weekend-long projects.
Smoked Pulled Pork Shoulder
Low-and-slow smoked pork shoulder rubbed in a sweet-savory spice blend, smoked over hickory until it shreds effortlessly for classic pulled pork.
Crispy Pork Carnitas Tacos
Pork shoulder braised in citrus and lard until tender, then broiled to crackling crispy edges for the ultimate carnitas tacos.
Cuban Mojo-Marinated Roast Pork
Pork shoulder marinated overnight in a garlicky citrus mojo, then slow-roasted until tender for classic Cuban lechon-style pork.
Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)
Thinly sliced pork shoulder marinated in gochujang, garlic, and pear, then quickly stir-fried for a sweet, spicy Korean classic.
Slow Cooker Green Chile Pork
Pork shoulder simmered low and slow with roasted green chiles, tomatillos, and cumin for a New Mexico-style stew perfect over rice or in burritos.
What Are the Best Ways to Cook Pork Shoulder (Boston Butt)?
Pork Shoulder (Boston Butt) responds best to these methods. Each one draws out a different quality of the cut.
Popular dishes made from Pork Shoulder (Boston Butt)
- • Pulled Pork
- • Carnitas
- • Pork Posole
- • Cuban Pernil
Pork Shoulder (Boston Butt) Questions, Answered
What is pork shoulder?
Pork shoulder, also called Boston butt, comes from the upper part of the pig's front leg and shoulder. It's a well-marbled, well-exercised cut packed with connective tissue, which makes it ideal for slow cooking methods like smoking and braising, most famously used for pulled pork.
What is the difference between pork shoulder and pork butt?
They're the same primal cut sold under different names. 'Pork butt' or 'Boston butt' refers to the upper shoulder, while 'picnic shoulder' refers to the lower portion nearer the leg. Both come from the shoulder, but the butt is more tender and better marbled.
What temperature should pork shoulder be cooked to?
For pulled pork, shoulder should reach 195-205°F internally so the collagen fully renders and the meat shreds easily. This is well above the USDA's minimum safe temperature of 145°F with a 3-minute rest, which applies to whole-muscle cuts cooked to slice rather than shred.
Can you grill pork shoulder like a steak?
Blade steaks cut from the shoulder can be grilled, but because of heavy connective tissue they turn out best marinated first and cooked to medium doneness rather than well-done, or braised for a more tender result. The whole roast is not suited to quick, high-heat cooking.
How long does it take to smoke a pork shoulder?
A typical 8-pound Boston butt takes 10-14 hours at 225-250°F to reach 203°F internal, the point where connective tissue has broken down enough for easy shredding. Times vary with smoker consistency, so cooking to internal temperature rather than a clock is recommended.
Guides for Cooking Pork
Temperatures, buying, brining and butchery fundamentals that apply to this cut.
Pork Temperature Guide: Safe and Perfect Doneness
The correct internal temperatures for pork chops, roasts, ribs, and ground pork, plus resting times and how to use a thermometer.
How to Choose Pork Chops: A Buyer's Guide
Learn to pick the right pork chop cut, thickness, and marbling for your recipe, from bone-in rib chops to lean boneless loin chops.
Pork Ribs Guide: Baby Back vs. Spare Ribs and How to Cook Them
A complete guide to baby back, spare, and St. Louis-style pork ribs, including how to choose, trim, and cook them to fall-off-the-bone tenderness.
Brining and Curing Pork: Wet Brines, Dry Brines, and Cures Explained
Learn how wet brining, dry brining, and curing improve pork's moisture and flavor, with ratios, times, and safety tips for chops, roasts, and bacon.
Buying and Grading Pork: What Labels Actually Mean
Understand pork quality labels like heritage breed, organic, and enhanced, plus how to spot fresh pork and pick the right cut at the store.
Pork Cooking Methods Guide: Matching Technique to Cut
A guide to roasting, grilling, braising, pan-searing, and smoking pork, with the best cuts and temperatures for each method.
How Does Pork Shoulder (Boston Butt) Compare to Other Pork Cuts?
Explore the rest of the pig to find the right cut for your next meal.
Picnic Shoulder
Lower Front Shoulder, above the foreleg
Pork Loin
Back, between the shoulder and the hip
Pork Belly
Underside of the pig, below the loin and ribs
Spare Ribs
Belly side of the rib cage, below the loin
Ham (Fresh Ham / Leg)
Hind Leg
Pork Hock (Ham Hock)
Ankle joint of the front or hind leg
Pork Jowl
Cheek
