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
Pork butt is not from the rear of the pig. Pork shoulder is from only part of the shoulder. Confused? We’ll clear up the difference between these two cuts.
What's the Difference?
| 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.
Try These Pork Butt Recipes
Recipe Spicy Mexican Shredded Pork Tostadas (Tinga)
Our version of the spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.
Recipe Smoky Pulled Pork on a Gas Grill
We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.
Recipe Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior without trading our indoor oven for an outdoor pit.
Recipe Spicy Pork Tacos (al Pastor)
These iconic tacos feature juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?
Recipe Chinese Barbecue Pork (Char Siu)
Sweet, salty, savory—char siu is the flavorful Chinese pork dish that has it all.
Recipe Porchetta
Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s best street foods. We wanted to transform it into a roast for company.
Try These Pork Shoulder Recipes
Recipe Cuban-Style Oven-Roasted Pork
Garlicky, citrus-infused pork is a natural for the backyard grill, and it's just as delicious when made in the oven. We cooked 200 pounds of pork to get it right.
Sign up for the
Cook's Insider Newsletter
The latest recipes, tips, and tricks,
plus behind-the-scenes stories from the Cook's Illustrated team.
plus behind-the-scenes stories from the Cook's Illustrated team.
Leave a comment and join the conversation!