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Pork butt is a cut of meat from the upper shoulder of a pig, not the rear, and is also known as Boston butt. This marbled, fatty, and flavorful cut is ideal for low-and-slow cooking methods, and is a staple for making pulled pork, carnitas, and other tender shredded pork dishes

What pork butt is

Where it comes from: Despite its confusing name, pork butt is from the shoulder of the pig, while the actual rear is the ham. Its historical name comes from colonial New England, where butchers packed less-desired cuts of pork into barrels called "butts" for storage.

Flavor profile: Because it comes from a hard-working part of the pig, pork butt contains a lot of connective tissue, fat marbling, and a fat cap. This gives it a rich, porky flavor, which is why it stands up well to strong seasonings and barbecue sauces.

When to use it: The high fat and connective tissue content means pork butt requires long, slow cooking to become tender. It is an ideal choice for:

Pulled pork: It shreds easily and stays moist.

Carnitas: This cut is perfect for the traditional Mexican dish.

Stewing and braising: It delivers a rich, tender, and fall-apart result.

Sausage and ground pork: The high fat content makes it excellent for grinding.