As a seasoned home cook and barbecue enthusiast, I’m quite familiar with classic pork cuts like Boston butt and pork shoulder. While these two affordable, flavorful cuts seem similar at first glance, there are some notable distinctions in where they come from on the pig, their composition, and how they’re best cooked.
In this article, we’ll take a detailed look at Boston butt versus pork shoulder – from their origins on the pig to their ideal cooking methods. Read on to finally demystify these two pork standbys and determine if they can be used interchangeably in your recipes.
Tracing the Origins on the Pig
First, it helps to understand exactly where these cuts come from. Both Boston butt and pork shoulder are cuts from the front leg section of the pig. However, Boston butt is higher up, coming from the upper part of the shoulder near the neck and blade bone. Pork shoulder comes from farther down the shoulder near the front leg.
So while they derive from the same general region, Boston butt sits above the pork shoulder on the pig. This positioning influences the amount of connective tissue and fat content, which we’ll explore next.
Comparing the Composition
The higher location of the Boston butt means it contains more marbling and connective tissue compared to pork shoulder This is because the upper shoulder gets more movement and active use from the pig, resulting in denser connections between muscle fibers
In contrast, pork shoulder comes from a less worked part of the shoulder with less connective tissue It tends to be leaner with less fat striations running through the meat
These compositional differences have implications for how each cut should be prepared to become tender and palatable for eating. Which brings us to…
Ideal Cooking Methods
The significant marbling and connective tissue concentration make Boston butt well-suited for moist, slow cooking methods. Think pulled pork, carnitas, braising, stewing, or pot roasting. This helps dissolve the connective tissue and render the fat over hours of gentle cooking.
The pork shoulder’s leanness and moderate connective tissue mean it can tolerate drier heat and quicker cooking You can pan fry or roast pork shoulder without it drying out It will also braise well, but for less time than Boston butt.
Either cut can technically be used for pulled pork or stew recipes. But for classic slow barbecue and braises, Boston butt is the best bet. The fat and collagen transform into succulent, fall-apart texture.
How They’re Sold and Prepared
You’ll typically find Boston butt sold bone-in or boneless, with the fat cap still attached. This helps the meat retain moisture and lends flavor during cooking. Expect between 5-10 pounds.
Pork shoulder is usually bone-in as well, also called a “picnic roast.” It may have skin on top that can get super crispy when roasted. Pork shoulder runs smaller, in the 3-6 pound range.
For both cuts, remove any excess fat or skin depending on the recipe. Then rub the meat thoroughly with salt, pepper, spices, or other flavorings of your choice. This seasons the meat and promotes tenderness.
By Any Other Name…
Confusingly, these cuts also go by other alias names, including:
- Boston butt = Boston-style shoulder = Boston shoulder roast
- Pork shoulder = picnic roast = picnic shoulder
This variety of labels can make differentiating between the two challenging at first. But with some practice identifying where they come from and how they cook, you’ll be able to navigate any pork recipe with confidence.
Pork Butt vs. Pork Shoulder Cooking Times
To give you a general idea of cooking times, here are estimates when roasting these cuts in a 300°F oven:
- 5 lb Boston butt = roughly 5 hours
- 3 lb pork shoulder = roughly 3 hours
The extended time for Boston butt allows the fat to fully render and the meat to reach pull-apart tenderness. Go by temperature rather than time, and always let the meat rest before serving.
For stovetop methods like braising, expect Boston butt to need at least 2-3 hours stewing time versus 1-2 hours for pork shoulder. Adjust time as needed based on size of cuts.
Key Takeaways
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Boston butt sits higher on the shoulder near the neck.
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It has more marbling and connective tissue.
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Boston butt suits low and slow moist cooking like barbecue.
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Pork shoulder is leaner with less connective tissue.
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It can tolerate higher heat and less cook time.
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Boston butt is ideal for pulled pork, pork shoulder for roasting.
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They may also be called picnic roast, Boston roast, etc.
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Allow ample cook time for Boston butt to become fork tender.
Pork Butt vs Pork Shoulder – Ace Hardware
FAQ
What is the best cut of pork for pulled pork?
What is pork shoulder called in a grocery store?
What is another name for a pork shoulder?
What cut of pork is closest to pork shoulder?
Should I choose pork shoulder or pork butt?
If a recipe calls for a choice between pork shoulder and pork butt, we highly recommend choosing pork butt. Pork shoulder is our cut of choice when making a pork roast that calls for crackling-crisp skin (such as our Cuban-Style Oven-Roasted Pork ), since the cut is sold with the skin on.
Is pork shoulder the same as Butt?
Pork shoulder and pork butt are both cuts of meat that come from the pig’s shoulder. However, they are not the same . Pork butt is a cut of meat that comes from the thicker section of a pig’s shoulder
Is pork butt the same as a Picnic shoulder?
The pork butt can be used in nearly all of the same applications as the picnic shoulder, but its added marbling renders it more moist and resistant to overcooking. This is the most frequently used cut of meat throughout the South for pulled pork, because of its nice distribution of fat.
What is pork butt?
Pork butt is a cut of meat that comes from the thicker section of a pig’s shoulder and includes parts of the neck, shoulder blade and upper leg. It’s a semi-tough cut of pork that contains a lot of connective tissue and fat marbling throughout; it’s typically sold with the fat cap intact.