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PORK · Cut

Shoulder

Boston butt · collar · spare rib roast

Shoulder
GameKeeper · Public domain

The upper foreleg and neck, a bundle of small muscles held together by generous seams of fat and connective tissue. That structure makes it almost impossible to overcook slowly, which is why every barbecue tradition on earth converged on this one cut for pulled pork.

Profile

Tenderness46
Marbling62
Umami80
Price40

Pairs with

Slow roasting95
Stews82
Grilling60

Recommended cooking

90–95°CUntil it pulls apart

Internal temperature has to run well past done: the collagen only surrenders in the nineties, long after the meat is technically safe.

How to pick it

Choose a piece with visible fat seams running through the middle, not just a cap on the outside.

Signature dishes

Grading & naming

Boston butt grades follow the carcass; look for even fat seams rather than a Prime sticker alone.

Grading systems →

Nutrition · Per 100 g raw edible portion

220kcalCalories
17.5gProtein
16.2gFat
6gSaturated fat

Calories & protein →

Next steps

Compare with

→Shoulder vs Jowl→Shoulder vs Picnic shoulder→Shoulder vs Leg→Shoulder vs Loin→Shoulder vs Belly→Shoulder vs Hock & trotter

Keep exploring

→Picnic shoulder→Jowl→Leg

Find a cut by cooking

→Slow roasting→Stews→Grilling

Signature dishes

→Pulled pork→Carnitas→Shoulder roast

→Pork Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.