What is the Difference Between Pork Shoulder and Boston Butt?

Pork shoulder and Boston butt are two very similar cuts of meat that come from the front leg and shoulder of the pig. While they can often be used interchangeably in recipes, there are some subtle differences in where they are located on the pig, their fat content, and how they are best cooked.

Where They Come From on the Pig

Both Boston butt and pork shoulder come from the upper portion of the front leg of the hog. However Boston butt is cut from higher up on the foreleg closer to the pig’s shoulder blade. It contains parts of the neck, upper shoulder, and upper leg muscles.

Pork shoulder, also called picnic shoulder, comes from farther down the leg, just above the front foot It contains sections of both the leg and shoulder muscles

So while their names might suggest otherwise, Boston butt and picnic shoulder come from overlapping sections of the pig’s shoulder region. Boston butt originates closer to the shoulder joint while pork shoulder extends closer to the front leg.

Fat Content and Texture

The higher cut of meat from Boston butt contains more marbling and fat running through it compared to pork shoulder. The extra fat keeps Boston butt moist during cooking and provides rich flavor.

Pork shoulder has less internal fat. However, it is often sold with some skin and fat left on the outer surface. When purchasing pork shoulder, the fat cap can be left on or removed according to personal preference.

Because of its greater marbling, Boston butt has a looser texture compared to the denser, tighter grain of pork shoulder.

Cooking Methods

Both Boston butt and pork shoulder benefit from moist cooking methods that gently break down the connective tissues. They can be used interchangeably in recipes calling for:

• Slow roasting
• Braising
• Stewing
• Slow cooker or pressure cooking

However, their differing fat and moisture levels means that slight adjustments may be needed to achieve the best results.

Boston Butt

The high fat content of Boston butt keeps it tender. Take care not to overcook it since the meat can become dry. Cook low and slow until extremely tender.

Boston butt’s texture makes it ideal for pulled pork and carnitas. It shreds easily into delicate, juicy strands.

Pork Shoulder

The leaner pork shoulder may require extra moisture when cooking. Consider barding with fat or adding braising liquid.

Pork shoulder’s firmer texture allows it to hold up to shredding or chopping. It can be used in place of Boston butt for pulled pork, but the result will have a bit more chew.

Pork shoulder also takes well to slicing, especially when the skin and fat cap are left on. The fat bastes the meat and keeps it moist.

Cost and Availability

Boston butt and pork shoulder come from heavily exercised muscles, so they are among the cheaper pork cuts. Boston butt is very common while pork shoulder may take some searching to find in some markets.

Pork shoulder is sometimes referred to interchangeably as picnic shoulder, picnic roast, or picnic ham. Be sure to check the label closely when substituting.

The Takeaway

While Boston butt and pork shoulder can often stand in for one another, their differences in fat, texture and optimal cooking methods are worth noting. Here are some key points to remember:

• Boston butt contains more internal fat, keeping it tender and moist.
• Pork shoulder has a tighter grain and benefits from added moisture.
• Boston butt excels at pulling and shredding.
• Pork shoulder can be sliced or chopped after cooking.
• Both cuts deserve long, slow cooking times to reach peak tenderness.

So consider the specifics of your recipe when deciding whether to use Boston butt or pork shoulder. Both have wonderful pork flavor, but their uniqueness means they each shine in certain dishes.