Pork · Shoulder
Boston Butt
The upper part of the shoulder, not the rear. Well marbled, the classic cut for pulled pork.
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| Animal | Pork |
|---|---|
| Section | Shoulder |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | pork butt, Boston roast, Boston shoulder roast |
Best ways to cook it
- Smoke
- Slow cook
- Roast
- Braise
About this cut
What it is and how to use it
Despite the name, the Boston butt is cut from the upper front shoulder of the hog, above the picnic. It is a thick, well-marbled roast with a lot of connective tissue and fat, which melt into juicy, shreddable meat when cooked low and slow. It is the standard cut for barbecue pulled pork, and it is sold bone-in or boneless. It is also great braised or slow cooked.
Cook’s tipCook low and slow, usually until the internal temperature is about 195 to 205°F and a probe slides in easily. That is well past the 145°F safe minimum, and it is what makes it shred. Rest at least 30 minutes.
Read moreBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut SheetPork Cuts Guide: Primals, Chops, Roasts & Ham
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours