Thanks to all the connective tissue and fat inside the butt, it needs to be cooked slowly at a low temperature else it would be too tough to eat. To make matters more interesting, butchers in Boston had a particular way of preparing this cut of meat, so eventually it came to be known as the “Boston Butt.” Best Used For John from Grilling 24×7 explains that the reason that we call this cut the Boston butt is because butt is another name for a barrel and that in the past pork shoulders were typically shipped in barrels. Your butcher may leave the shoulder blade in the butt, and that’s okay, you can cook it with the bone in or the bone out. This shoulder cut is a large, rectangular piece of meat that has had the skin removed and is full of lots of juicy marbled fat and connective tissue. Pork ButtĪlso known as the Boston butt, pork butts comes from the top part of the shoulder, closest to the spine. Thanks to Cooks Illustrated and their article comparing butt to shoulder for these main points of comparison. Typically has less intramuscular fat and marbling. If netting removed, meat "unfolds" into uneven layer. Let’s put the bottom line up front, and look at the main points of comparison between these two cuts.įrom below the butt, the top part of the leg. Pork Butt vs Pork Shoulder Comparison Table
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