Pork Butt Vs Pork Shoulder — What's The Difference Between Them?

Pork butt and pork shoulder, both from the front legs of the pig, are distinct cuts often confused with one another. Pork butt, originating from the upper shoulder near the neck, is notable for its fat marbling and tenderness. Pork shoulder, from the lower shoulder beneath the pork butt, is leaner and has a firmer texture.

So, while you can use both of these cuts to make pulled pork, the shoulder and the butt are two different cuts of meat, although they do come from the same general area on the hog.

This article takes a detailed look at the pork butt vs the pork shoulder, examining their differences, discussing texture, flavor, optimal cooking methods, and more.

Continue reading to learn all you’ll ever need to know about these versatile pork cuts.

Jump to:

• 1 Pork Butt vs Pork Shoulder Comparison Table
• 2 The Differences Between Pork Butt and Pork Shoulder
  • 2.1 What is Pork Butt?
  • 2.2 What is Pork Shoulder?
  • 2.3 Comparison of Size, Weight, and Servings per Joint
  • 2.4 Differences in Flavor, Texture, and Fat Content
  • 2.5 When to Use Pork Butt
  • 2.6 When to Use Pork Shoulder
  • 2.7 Nutritional Information for Each Cut
  • 2.8 Price Comparison
  • 2.9 Which Requires Most Work to Cook?
• 3 What to Look for When Buying Pork Butt or Shoulder
  • 3.1 Where to Buy Pork Shoulder
  • 3.2 Where to Buy Pork Butt Online
• 4 Conclusion

Pork Butt vs Pork Shoulder Comparison Table

Let’s put the bottom line up front, and look at the main points of comparison between these two cuts.

Factor	Pork Butt	Pork Shoulder
Description	Pork butt is a cut of meat from the most upper part of the shoulder from the front leg of the pig.	Pork shoulder comes from the lower portion of the pig's shoulder from the front leg of the pig, underneath the pork butt.
Also Known As	Boston butt, Shoulder butt	Picnic shoulder, Picnic roast
Average Size and Weight	Typically 5 to 12 pounds	Usually smaller than pork butt, around 3 to 8 pounds
Average Servings per Joint	Generally serves 8-15 people	Typically serves 6-12 people
Fat Content	Higher fat content, which contributes to its flavor and tenderness	Slightly less fat compared to pork butt
Tenderness	Very tender due to the fat content and connective tissues	Tender, but slightly less so than pork butt
Flavor	Rich and flavorful due to higher fat content	Flavorful, but slightly less intense than pork butt
Texture	Soft and easy to shred, ideal for pulled pork	Slightly firmer texture, still good for shredding, but better served sliced as a roast
Location on the Pig	Upper part of the front leg shoulder	Lower part of the front leg shoulder
Best Used For	Pulled pork, slow-cooked dishes, smoking	Roasting, slow-cooking, smoking, braising
Ease of Cooking	Easy to cook, forgiving due to fat content	Easy, but requires a bit more attention than pork butt
Nutritional Information (per 100g)	Approximately: 242 kcal, 21g protein, 17g fat	Approximately: 237 kcal, 20g protein, 16g fat
Price Comparison	Generally more expensive due to popularity and tenderness	Typically less expensive than pork butt

The Differences Between Pork Butt and Pork Shoulder

In the following sections, we’ll explore the nuanced differences between pork butt and pork shoulder.

These two popular pork cuts are often used interchangeably but have distinct characteristics that influence best to use each cut.

So let’s look into where they come from on the pig, from their texture, cooking methods, and nutritional profiles, to help you understand and choose the right cut for your next meal.

What is Pork Butt?

Known as the Boston butt, pork butt comes from the upper part pork shoulder near the spine, front legs only (the rear shoulders are the ham.). This large, rectangular cut, usually skinless, is rich in marbled fat and connective tissue.

Your butcher might leave the shoulder blade in the pork butt, which is fine. You can cook it either bone-in or bone-out.

The term “Boston butt” originates from the historical practice of shipping pork shoulders in barrels, also called butts. Additionally, Boston butchers had a specific method of preparing this cut, leading to its distinctive name.

What is Pork Shoulder?

Still from the front legs only (because the rear leg shoulders are the ham), just below the Boston Butt is a much smaller cut simply called the pork shoulder.

When the top part of the leg, also known as the hock, is attached it’s called a picnic ham or picnic shoulder. Regardless, the skin is typically still attached.

Since the meat on the leg muscles works harder than the meat in the Boston butt, this cut will need to be cooked until the internal temp reaches 195 °F so that it is tender.

Comparison of Size, Weight, and Servings per Joint

Pork butt and pork shoulder, while both from the front leg of the pig, differ in size, weight, and the number of servings they provide.

Pork butt is a larger, rectangular cut typically weighing between 5 to 12 pounds. It’s substantial enough to serve approximately 8 to 15 people, making it a popular choice for gatherings and family meals.

On the other hand, pork shoulder, often called picnic shoulder, is somewhat smaller and more triangular. Its weight usually ranges from 3 to 8 pounds, making it suitable for serving around 6 to 12 people.

Differences in Flavor, Texture, and Fat Content

Pork butt is the choice for those seeking a richer, more indulgent flavor and a tender texture, while pork shoulder offers a slightly leaner option with a firmer texture, still maintaining a good depth of flavor.

Pork butt, known for its rich flavor, owes its taste profile to a higher fat content and more connective tissues than the picnic shoulder. This fat and connective tissue, marbled throughout the cut, not only enhances the flavor but also contributes to a softer, more tender texture when fully rendered out over hours of cooking. The meat from pork butt is particularly succulent. It is ideal for dishes with a desired melt-in-the-mouth consistency, like pulled pork.

In contrast, pork shoulder has a slightly less intense flavor compared to pork butt. The fat content in pork shoulder is lower, as is the amount of connective tissue, which subtly influences its overall taste. Although still tender and flavorful, the texture of pork shoulder is a bit firmer compared to the buttery softness of pork butt. This makes it suitable for recipes that require a bit of texture and bite, such as roasts, slicing, or stews.

When to Use Pork Butt

Pork butt, with its intense fat marbling and abundant connective tissue, withstands extended cooking times. This makes the cut perfect for barbecue pulled pork, braising, and stewing, where the long cooking time tenderizes the meat and melts the fat.

It’s ideal for recipes requiring tender, flavorful meat, like pulled pork, carnitas, or stews. Additionally, pork butt is suitable for roasting (though less so than picnic shoulder). Cook it to an internal temp of 165 °F and serve it as a roast, sliced. The money muscle is particularly good served sliced and not pulled.

Lastly, another great use for this cut is to have your butcher slice it into pork steaks and then cook them indirect at a low temperature until the internal temp reaches 160 °F. You will still have delicious melt in your mouth porky goodness but in convenient individual sized portions.

When to Use Pork Shoulder

Opt for pork shoulder instead of a pork butt when you need the meat to maintain its shape when sliced or chopped.

Pork shoulder is ideal for roasting whole and slicing like ham, braising then slicing or chopping for serving, or cutting into chunks for stews or chili.

Typically sold with the skin on, it’s also the preferred choice for achieving crisp skin and pork crackling, though you can trim the skin off if desired.

Since this cut typically comes with the skin attached, it’s great to make crispy pork carnitas. Ah yes, the Mexican answer to pulled pork, carnitas is cooked low and slow and typically served in taco form. Because of the added benefit of the skin, you have the option to blast the heat near the end of the cook to crisp it up. The combination of melt in your mouth meat and crispy skin is out of this world!

Pork shoulder is also suitable for making ground pork and for sausage use. As it’s cheaper than a pork butt, you wouldn’t buy a butt simply for grinding up, you would save money and buy a shoulder for pretty much the same end result.

Nutritional Information for Each Cut

Nutrition (per 100g)	Pork Butt	Pork Shoulder
Calories	269	291
Total Fat	18g	21g
Saturated Fat	6.9g	8.1g
Cholesterol	86mg	90mg
Sodium	67mg	68mg
Protein	24g	23g
Vit D	1.3mcg	1.5mcg
Calcium	28mg	24mg
Iron	1.4mg	1.3mg
Potassium	332mg	329mg

Price Comparison

Pork butt is typically more expensive than pork shoulder per pound, primarily due to its popularity. It’s a simple supply and demand thing. Conversely, pork shoulder is usually less costly than pork butt.

I don’t wish to give exact monetary figures because it changes so often it will very soon be out of date. But a quick glance at a few online outlets tells me that generally, pork shoulder is around 10% to 20% cheaper than pork butt. This ballpark figure can fluctuate based on regional differences, the time of year, and other market conditions.

My advice is, don’t base your purchasing decision on which cut is cheaper per-pound, base your decision on how many people you need to feed. If you’re cooking just for your family of four, a picnic shoulder is all you really need. If you’re cooking for a larger gathering (10+ people), a Boston butt may be the better choice.

Which Requires Most Work to Cook?

This completely depends on the type of meal you are trying to prepare. If you’re simply planning to make pulled pork, they can both be considered 2 of the best meats for smoking, and there’s about as much work involved in preparing a butt as there is preparing a shoulder; with the obvious exception of removing the skin on the shoulder.

If you attempt to make carnitas, you will need to allow for extra steps to prepare the butt, like salting and dry brining the meat ahead of time, as well as the extra time needed to crisp the skin at the end.

What to Look for When Buying Pork Butt or Shoulder

Bestselling author and PBS host Steven Raichlen has some great advice on what to keep in mind when you buy a pork shoulder.

Skip any shoulders that are labeled as “enhanced” with water, phosphates, salt, etc. When you buy these cuts, you’re just buying meat that has been injected with brine. In other words, you’re paying for water.

Look for meat that is well marbled with lots of fat running through the muscle, is rosy in color, and is not too wet inside the package. Don’t be alarmed if it smells a little funky straight from the package, this is common with any large cuts of meat; especially if packaged in cryovac.

When possible buy heritage breeds, like Berkshire and Duroc. These breeds are bred for flavor, not size, and tend to be better marbled than other breeds.

Due to the high amount of fat found in pork shoulder, it will typically lose 40 to 50 percent of its weight during cooking. If you’re making pulled pork, a generous serving would be 6 oz. per sandwich. Do the math backward when you go to buy — i.e., if you expect ten guests you’ll need at least 60 oz. cooked for ten sandwiches, and 120 oz. raw before you cook.

Where to Buy Pork Shoulder

Not strictly a ‘pork shoulder’ — Snake River Farms cut the shoulder differently than is done in the US, so what you actually get is the Boston butt, picnic shoulder, foreshank, and pork collar all in one — Snake River Farms sells a huge 17 lb pork shoulder, that is 100% Berkshire (Kurobuta) pork, grown in their network of small family farms.

It is highly marbled and rich tasting, and great for cutting into roasts or smoking whole for a large amount of pulled pork.

Check Price on Snake River Farms

Where to Buy Pork Butt Online

Pork butt is an extremely popular cut, so you shouldn’t have any difficulty in finding them for sale. That said, the pork butts on sale at Porter Road are outstanding.

The hogs these butts are taken from are pasture-raised, and free of any hormone or antibiotics. They also spend time in the woods, where they are free to roam and root, eating a more natural diet and working hard, that leads to a deeper flavor and impressive color than perhaps you’re used to.

A full butt from Porter Road weighs in at between 8 and 10 lbs, and if this is too much, they also sell a half butt weighing between 4 and 5 lbs.

Check Price on Porter Road

Conclusion

We hope this article has at least answered some questions you may have about what the heck pork shoulder is, and how you can prepare it.

Do you think we missed anything? Can you think of any obvious pork shoulder recipes or techniques we’ve left out? Leave us a comment down below letting us know what you think!

Happy grilling!