Is Boston Butt the Same as Pork Shoulder? A Complete Guide to These Pork Cuts

Pork is a versatile protein that can be prepared in endless ways From pulled pork sandwiches to peppery pork stir fries, pork suits a wide range of cuisines and cooking methods When shopping for pork, you may have come across two very similar-looking cuts Boston butt and pork shoulder. With names that seem to imply they come from the same part of the pig, it’s only natural to wonder – is Boston butt the same as pork shoulder?

The short answer is no Boston butt and pork shoulder are not exactly the same. But they are closely related cuts that come from the same primal cut – the pork shoulder. In this article we’ll take a deep dive into these two pork cuts, explaining how they differ as well as when and how to cook each one.

A Breakdown of Boston Butt and Pork Shoulder

Boston butt, also known as Boston shoulder, is cut from the upper part of the front leg of the pig. It contains parts of the shoulder blade and neck and has a good amount of connective tissue and fat marbling. This makes Boston butt well-suited for long cooking methods like smoking, roasting and braising.

Pork shoulder, also called picnic shoulder, is from the lower portion of the front leg. It sits closer to the hoof than Boston butt. Pork shoulder has less fat and connective tissue compared to Boston butt. It’s a more muscular cut that’s ideal for chopping or slicing into steaks.

• Boston butt comes from the upper shoulder and contains more connective tissue. Best for pulled pork.

• Pork shoulder comes from the lower shoulder and is more muscular. Best for roasts, steaks and chops.

While Boston butt and pork shoulder come from different parts of the shoulder, they are sometimes used interchangeably in recipes, especially when the pork will be cooked low and slow. However, for certain cooking methods, one may be preferred over the other.

When to Choose Boston Butt

If you want succulent, fall-apart shreds of tender pork, reach for Boston butt. With its high content of fat and connective tissue, Boston butt excels when cooked using moist heat methods:

Pulled pork – The classic use for Boston butt is Southern-style pulled pork. The lengthy cooking time breaks down the connective tissue, resulting in fork-tender strands slathered in barbecue sauce.

Carnitas – For Mexican pulled pork or carnitas, Boston butt is simmered until meltingly tender then crisped up in its rendered fat.

Stews and braises – The luxurious fat and gelatin released when braising Boston butt makes for rich, hearty stews. Try it in posole, chili verde or cochinita pibil.

Ground pork – Boston butt’s marbling makes for juicy, flavorful ground pork. It’s the ideal cut for sausages, burgers and meatballs.

Due to its high collagen content, Boston butt should always be cooked using moist heat. Braising, stewing, roasting and smoking are go-to methods. Dry heat cooking like grilling, broiling or pan frying would result in a tough, dry cut of meat.

When to Choose Pork Shoulder

Pork shoulder may not be your first choice when you want fall-off-the-bone tender meat. But for recipes where you want pork chops, slices or chunks, pork shoulder is the cut to choose. Here are the best uses for pork shoulder:

Roasts – A tied pork shoulder roast cooks up moist and sliceable. The outer layer gets beautifully browned and crispy.

Steaks – Shoulder blade steaks have a robust pork flavor when seared or grilled. They contain a coveted ribbon of fat running through them.

Stews and braises – Pork shoulder can be chopped up for stews where individual pieces of meat are desired. The chunks will hold their shape better than Boston butt.

Carnitas – Pork shoulder makes carnitas with a slightly firmer, meatier texture. Pieces will be sliceable rather than stringy shreds.

Ground pork – Pork shoulder has less fat than Boston butt, making for a moderately fatty ground pork. It provides nice texture and flavor.

While Boston butt excels when cooked low and slow, pork shoulder is more versatile. Both moist and dry heat cooking methods yield great results.

How to Cook Boston Butt and Pork Shoulder

Now that you know when to use Boston butt versus pork shoulder, let’s look at how to cook each cut to perfection.

Boston Butt

Perfect doneness – Cook to 205°F for ultra tender meat that shreds easily. Meat should probe like butter.

Season aggressively – Apply a bold dry rub before cooking. The high fat content allows the seasonings to penetrate deeply.

Low and slow – Cook “low and slow”, between 225-275°F, for best results. Use indirect heat by smoking, roasting or braising.

Rest before pulling – Let rest wrapped in foil for 30-60 minutes before pulling or slicing. This allows juices to reabsorb.

Pull, don’t slice – Shred into bite-size pieces rather than slicing. Use forks or bear claws to pull once cool enough to handle.

Pork Shoulder

Cook to lower temp – Pork shoulder only needs to reach 195°F since it contains less connective tissue.

Simple seasoning – A basic salt and pepper rub is all you need. Avoid heavy spice blends that will overpower the flavor.

Sear then braise – Brown all over on the stovetop before adding liquid and braising in the oven. This adds flavor.

Slice across grain – After cooking, let rest then slice across the grain for tender slices.

Chop or shred – For stews, carnitas and salads, chop or shred into smaller pieces after cooking.

Pork Butt vs. Pork Shoulder: Which is Better?

Boston butt and pork shoulder each have their strong points. Which is better comes down to the recipe and cooking method. However, here are some general guidelines:

• For pulled pork, carnitas, braises and ground pork, pork butt is usually better. The high fat content provides moisture, flavor and tenderness.

• For roasts, chops, slices and stews with separate meat chunks, pork shoulder is often better. It has a meatier, sliceable texture.

• Pork shoulder is usually less expensive than pork butt since it’s leaner. Cost may be a factor.

• Pork butt has more waste due to its large fat cap. Pork shoulder is more neatly trimmed.

Both cuts become meltingly tender when cooked properly. If your recipe calls for shredded pork, like in a slow cooker, pork butt may have an edge. But for most other uses, pork shoulder is ideal and often more affordable.

Boston butt and pork shoulder may sound alike, but they are distinct cuts that serve different purposes. While pork butt excels when cooked low and slow into tender shreds, pork shoulder is more versatile – able to be roasted, braised, grilled and stewed. Now that you know the key differences and best uses for each cut, you can pick the optimal pork for your recipe. Just remember – despite the confusing name, Boston butt doesn’t actually come from the rear!