lbs boneless pork butt
Pork butt is a good source of protein and B vitamins, particularly thiamine and niacin; it is calorie-dense due to its fat content, with approximately 250–290 calories per 3-ounce cooked serving.
About
Pork butt, also known as Boston butt or pork shoulder, is a large, well-marbled cut from the upper front portion of the hog, positioned above the foreleg and extending to the shoulder blade. Despite its name, it is neither located at the rear of the animal nor contains much bone when boneless. This cut is characterized by its high fat content interspersed with muscle fibers, which breaks down into collagen during slow cooking, creating a tender, succulent result. The boneless version has had the shoulder blade and other bones removed, leaving primarily the Pork Butt muscle (also called the Boston Butt when retail packaged) with its natural fat cap intact.
Pork butt is flavorful and juicy with a robust, savory pork taste. It is relatively inexpensive compared to premium cuts, making it economical for large-scale cooking projects.
Culinary Uses
Pork butt is the preferred cut for slow-cooked applications where prolonged, moist heat renders the fat and collagen into gelatin, creating tender, pull-apart meat. It is the traditional choice for pulled pork, barbecue, and slow-roasted preparations common in American Southern, Caribbean, and Latin American cuisines. The meat is also ground for sausages, used in braises, stews, and hearty soups, or shredded for carnitas and cochinita pibil. Its high fat content makes it well-suited to smoking and long, low-temperature cooking (275–325°F for 6–10+ hours depending on size), during which the exterior develops a flavorful bark or crust.