pork butt

Pork butt, also called pork shoulder or Boston butt, is a primal cut sourced from the upper portion of the pork front leg and shoulder blade region. Despite its misleading name, this cut does not originate from the posterior of the pig—the term "butt" derives from the wooden barrels (butter firkins) in which colonial butchers stored the meat.

The pork butt is characterized by significant marbling of intramuscular fat, connective tissue, and a flavorful collagen-rich composition that renders and tenderizes extensively during prolonged cooking. This cut typically weighs 3–8 pounds and has a thick fat cap. Its high collagen content makes it ideal for braising, smoking, and slow-cooking methods that break down connective tissue into gelatin, resulting in a tender, succulent final product.

Pork butt is prized in barbecue traditions, particularly American regional styles where it is smoked whole for 12–18 hours to produce pulled pork or carnitas in Latin American cooking. The meat's tendency to remain moist and tender when cooked low-and-slow makes it essential for regional cuisines: American barbecue, Mexican carnitas and cochinita pibil, Spanish cocido madrileño, and Asian braised pork dishes. Ground or finely chopped pork butt is commonly used in sausage production and forcemeats. The cut withstands aggressive seasoning and extended cooking times, making it versatile for both dry rubs, brines, and moist cooking environments.