Pork shoulder and pork butt are two different cuts of meat that can be easily confused. When it comes to pork shoulder vs pork butt, there are a few differences to keep in mind. While pork shoulder and pork butt come from the same basic region of the pig, they are cut from opposite ends of the shoulder region. Let’s break down these two cuts of meat and the differences between pork shoulder and pork butt.
Pork Shoulder
This succulent meat combined with the peppery bark-like crust is always a great crowd-pleaser. Pork shoulder is cut from the thinner triangle-shaped end of the shoulder, contains slightly less fat, usually does better for cooking and slicing whole. It is often roasted on the grill to enhance its natural flavors. Commonly cooked with the skin on to achieve a nice crispy exterior and then sliced when it’s done. Once you shred that mouthwatering pork, there will be plenty of meat for sandwiches, baked potato, or mac and cheese toppers. Still have some leftover? just throw it into the freezer!
Pork Butt
This low-and-slow smoked meat is perfect for feeding a large group. A well-marbled cut laced with flavorful fat and connective tissue that needs to be broken down through smoking or braising at lower temperatures for an extended period. Pork butt is cut from the thicker, fattier end of the shoulder. This cut is also labelled as Boston butt. For a bit of history: In colonial New England, butchers packed inexpensive cuts of meat into large barrels, called butts, for storage and transportation. The shoulder meat packed into these barrels became known as pork butt, and the name stuck.
Shape
Butchers usually cut a pork shoulder in a tapered, triangular shape and is sold with the skin attached. A boneless pork shoulder typically has netting around it to hold it together. When the netting is removed, the meat will “unfold” into an uneven layer. Pork butt will be a uniform, rectangular-shaped piece of meat with the skin off. You can buy pork butt either bone-in or without and it is often sold with the fat cap still intact.
Fat
Pork shoulder usually has less fat and may be chewy or tough since it comes from more of the working muscle of the lower shoulder Pork butt is well-marbled with more intramuscular fat running throughout, yielding more tender and soft meat.
Cost
Pork shoulder will usually be cheaper in comparison to pork butt. Pork butt is often a larger piece of meat. Both cuts are considered economical. Not sure which cut you want to cook? Consider how many people you are feeding and then factor in the price that way.
Taste
Fat equals flavor. Since pork butt has a higher fat content throughout, it often tends to be more flavorful. Like with any meat, the flavor largely depends on how you cook it. Different cooking methods and techniques can be used that all have a different effect on the flavor.
In Closing
These two cuts are the most popular cuts of pork. Either one is a great choice. If you want to slow smoke a piece of pork and enjoy deliciously tender meat, go for the pork butt. If you want pork with crispy skin and a slightly tougher texture, grab a pork shoulder. Either way, when cooked properly, you can end up with a result that you’ll be proud to show off.
Now that you know all about Pork Shoulder vs Pork Butt, it’s time to plan the next the next tailgate party or backyard barbecue around one of these fabulous cuts of meat. Check out our favorite recipes below for Pork Shoulder Sliders and Pork Butt Sandwiches!
Smoked Apple Slaw and Pork Shoulder Sliders
Ingredients for Pork Shoulder:
3/4 pound jar rosemary and garlic brine (I used a brining mix from Williams-Sonoma)
2 pounds pork shoulder
Ingredients for Coleslaw:
2 cups red and green cabbage, shredded and chopped
1/2 cup mayonnaise
2 tablespoons honey mustard salad dressing
1 tablespoon apple cider vinegar
2 medium apples (try honeycrisps or galas), cored and chopped
1 medium apple, cored and sliced into rounds
Salt and pepper to taste
1 cup shredded carrots
For the Pork Shoulder:
Brine for 24 hours in a rosemary and garlic brining mix. Put the shoulder in the smoker at 220°F, with Hickory Bisquettes during the first 2 hours. Let it smoke overnight for about 8 1/2 hours. Early in the morning the next day, double foil-wrap it and let it go for 2 1/2 hours more. Remove pork shoulder and let it rest. After it has cooled, slice and refrigerate.
For the Coleslaw:
Combine cabbage, carrots, and chopped apples in a large bowl. Mix wet ingredients with a whisk or in a blender. This should be a lightly sauced and barely coated slaw mix. The cabbage, carrots, and apple will give off liquid as they smoke, and the fat in the mayonnaise will render, so avoid ending up with a warmly boiled slaw that does not absorb smoke.
Spread out a thin layer of slaw in a shallow aluminum-roasting pan so the maximum surface area is exposed to the smoke. Smoke at 215°F–220°F for about 2 hours. Use apple wood to complement with the apples in the slaw mix. The cabbage should be a bit less crisp but not limp, with brown toasting on the edges. Toss the mixture to redistribute.
To Serve:
Cut several slices of refrigerated smoked shoulder to fit slider-sized buns. Set naked in a hot pan until they sizzle and brown. Turn each piece and push to one side of the pan. Lay in round apple slices to brown in the rendering fat. When all have color, remove the pan from heat.
Slice a slider roll in half. Spoon on smoked slaw and layer on the pork. Top off this juicy little sandwich with a browned apple slice. There should be ample slaw leftover on the side.
Tip: In slider form, these make great starters or sides for bigger barbecue and smoked meat meals, and they’re super fare for football tailgating parties or picnics.
Butts to Go Smoked Pork Butt
Hickory wood chunks
1 8-pound bone-in pork butt (Boston butt)
2 tablespoons Liquid Smoke
1/4 cup Butts to Go Butt Rub
White hamburger buns, such as Sunbeam brand
Cattleman’s BBQ Smoky Base Barbecue Sauce
Pickle chips (optional)
Butts To Go Butt Rub
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons smoked paprika
1 1/2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon dried crushed coriander
1 tablespoon red pepper flakes
Stir together all the rub ingredients in a small bowl. Use immediately, or store in an airtight container up to six months to one year. Makes 2/3 cup.
Prepare smoker according to manufacturer’s instructions with an area cleared of coals to create an indirect-heat area, bringing internal temperature to 230°F; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
Rinse the pork, and pat dry. Rub the Liquid Smoke on pork until liberally coated; coat with butt rub.
Smoke the pork over indirect heat, maintaining temperature inside smoker around 230°F for 2 hours.
Remove the pork from smoker; wrap in aluminum foil. Return to smoker, and smoke over indirect heat until tender and a meat thermometer inserted in thickest portion registers 200°F, about 10 hours.
Remove the pork from smoker; remove and discard foil. Let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand. Serve on the buns with sauce, if desired.