The Boston butt is the upper portion of the pork shoulder and the undisputed king of pulled pork. Well-marbled and rich in connective tissue, it turns meltingly tender over long, low heat.
Where Boston Butt Comes From
Despite the name, the Boston butt comes from the front shoulder, not the rear. It sits above the picnic shoulder and is sold bone-in or boneless.
How to Cook Boston Butt
- Smoking: low and slow to 195–203°F for pulled pork
- Braising: for carnitas, ragù, and stews
- Slow roasting: skin-on for crackling
- Grinding: excellent for sausage and burgers
Boston Butt is part of the pork shoulder primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Smoking, Braising, Roasting. Browse all recipes & guides.
Frequently Asked Questions
Is Boston butt the same as pork shoulder?
Boston butt is the upper portion of the pork shoulder — part of the shoulder despite the name, which refers to the barrels (“butts”) pork was once packed in.
What is Boston butt best for?
Pulled pork, carnitas, and sausage. Its marbling and collagen make it nearly impossible to overcook when smoked or braised low and slow.
What temperature is pulled pork done?
Cook Boston butt to an internal 195–203°F, where the collagen melts and the meat shreds easily.
Try this recipe: Slow-Cooker Pulled Pork