Pork butt and pork shoulder are frequently confused—and misleadingly named—cuts of meat. Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt. Read on to understand why.
The Difference Between Pork Butt and Pork Shoulder
Published Dec. 20, 2023.
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What's the Difference Between Pork Butt and Pork Shoulder?
PORK BUTT | PORK SHOULDER |
---|---|
Also known as "Boston butt" | Also known as "picnic shoulder" or "picnic roast" |
Well marbled with intramuscular fat | Typically has less intramuscular fat and marbling |
Often sold with fat cap intact | Frequently sold with skin on |
Rectangular, uniform shape | Tapered, triangular shape |
Sold as bone-in and boneless | If boneless, typically sold in netting; when netting is removed, meat "unfolds" into uneven layer |
When to Use Pork Butt
Since pork butt has more fat marbling throughout the meat and a more uniform shape, it’s the best cut for stewing and braising as well as for making fall-apart-tender pulled pork for a barbecue or for tacos. If a recipe calls for a choice between pork shoulder and pork butt, we highly recommend choosing pork butt.
When to Use Pork Shoulder
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.