Boston Butt
Boston butt is a cut from the upper part of the pig's shoulder, above the front leg, despite the confusing name it has nothing to do with the rear of the animal. It's heavily marbled and laced with connective tissue, which makes it a poor choice for quick cooking but ideal for slow, moist heat methods like braising, smoking, or slow roasting, where the collagen breaks down into gelatin and the meat pulls apart easily.
Varieties
"Boston butt" and "pork shoulder" are sometimes used interchangeably at the grocery store, but technically the shoulder primal splits into the Boston butt (upper portion, squarer shape, more fat) and the picnic shoulder (lower portion, includes some shank, slightly leaner and more sinewy).
Buying tips
Look for a bone-in cut if possible, it cooks more evenly and the bone pulling free cleanly is a reliable doneness test. Choose one with visible marbling throughout, not just a thick fat cap on the surface, and avoid any that look pale gray or feel slick.
Substitutes
Pork shoulder (picnic cut) — 1:1
The other half of the same shoulder primal. Slightly less fat and a bit more sinew near the shank end, so trim more before cooking, but it shreds the same way given enough time.
Pork sirloin roast — 1:1
Leaner and cooks faster, so it won't develop the same fall-apart texture; better braised and chopped rather than pulled.
Beef chuck roast — 1:1
A different animal but a comparable cut in terms of fat and connective tissue; works well in any recipe built around long, slow, moist cooking.
Bone-in pork leg (fresh ham) — 1:1
Much leaner, so pulled results will be drier; baste often or add extra fat if using this swap for pulled pork.
Storage
Keep raw Boston butt in its original packaging in the coldest part of the refrigerator and cook within 3 to 5 days, or freeze for up to 6 months wrapped tightly in plastic and foil. Cooked, pulled pork keeps in a sealed container in the refrigerator for 3 to 4 days and freezes well for up to 3 months.
How to use
Best known as the cut for pulled pork, whether smoked low and slow, braised in the oven, or cooked in a slow cooker with barbecue sauce or a spiced liquid. Also good cubed for carnitas, green chili, or posole, since the fat content keeps the meat moist through long simmering.
What it pairs with
Pairs with vinegar-based or tomato-based barbecue sauces, yellow mustard slaw, pickled onions, and cornbread. In Latin-style cooking it works well with citrus, cumin, and dried chiles.
Nutrition
Boston butt is higher in fat than leaner pork cuts like loin, which is exactly what makes it succeed at slow cooking; trimming some surface fat before cooking reduces overall fat without hurting texture, since most of the fat needed for tenderness is marbled internally.
FAQ
Why is it called Boston butt if it's from the shoulder?
The name comes from colonial-era New England, where butchers packed less prized cuts of pork shoulder into barrels called "butts" for storage and shipping; the name stuck to the cut even though it has no connection to the animal's rear end.
What internal temperature should Boston butt reach for pulled pork?
Around 195 to 205°F. This is well past the standard pork safety temperature of 145°F because the extra time and heat are what melt the collagen and let the meat shred easily.
Can Boston butt be cooked without the bone?
Yes, boneless Boston butt cooks the same way and is easier to slice or cube, but bone-in tends to hold moisture slightly better over long cook times and gives a visual cue for doneness when the bone twists out cleanly.
How long does an 8-pound Boston butt take to smoke?
Roughly 12 to 16 hours at 225 to 250°F, depending on the smoker and how much the internal temperature stalls in the 150 to 170°F range as moisture evaporates from the surface.
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