Pork shoulder is a cut of meat from the pig's shoulder area, known for being flavorful but tough, making it ideal for slow, low-heat cooking methods like braising, smoking, and stewing. When cooked properly, its connective tissues break down, resulting in tender, juicy, and shreddable meat, often used for dishes like pulled pork. It is also referred to as "picnic roast" or "Boston butt" and is sold bone-in or boneless.
Characteristics
Location: Comes from the forequarter of the pig, above the front leg.
Composition: A well-worked muscle that is rich in fat and connective tissue.
Flavor: Has a pronounced pork flavor due to its fat content.
Texture: Initially tough, but becomes very tender and succulent after slow cooking.
Cooking and uses
Ideal cooking methods: Braising, slow-roasting, smoking, and stewing are best because they break down the collagen and fat over time.
Popular dishes: Pulled pork, stews, and ground pork are common uses.
Roasting tip: If roasting, it is best to cover it and add liquid to the pan for most of the cooking time to keep it moist.
Variations and terms
Pork Butt (or Boston Butt): This cut is technically from the upper part of the shoulder but is often considered a separate cut. It tends to have more marbling and is a favorite for competition-level pulled pork, notes True Bites Family Butchers and Reddit users.
Type
Meat
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