Pork Shoulder Or Boston Butt: Which Is Better?

Boston Butt and Pork Shoulder are the same thing aren't they? Well they are both from the same area of a pig, but they are quite different cuts of pork.

Both cuts come from the shoulder but they have different flavors and textures. Understanding these differences will help to improve your smoked pork game.

Lets get stuck into how these two cuts differ from each other. 

What is Boston Butt?

Boston butt, or pork butt, is from the upper part of the pig's shoulder. It's known for its rich marbling and tenderness.

The name "Boston butt" comes from Revolutionary War-era New England where less prized cuts were stored in barrels called 'butts.'

Location on the Pig

Boston butt comes from above the pig's foreleg, directly behind its head. This muscle isn't used much by the pig, resulting in meat thats softer and fattier (fat equals flavor).

Characteristics

• Marbling: High fat content and marbling throughout the meat.
• Texture: When smoked low n slow the texture becomes soft, tender, melt in your mouth perfection.
• Flavor: Higher fat content means the fat breaks down into the meat. This results in a delicious savory pork flavor.

Common Uses for Smoking

Boston butt is perfect for smoking due to its fat content and marbling. Smoke it at 225°F for about 1.5 hours per pound and you will have a tender, juicy pulled pork meal.

What is Picnic Pork?

Pork shoulder, also called picnic shoulder, sits just below the Boston butt. It includes the foreleg up to the hock and is known for its robust flavor and tougher texture.

Location on the Pig

Pork shoulder includes the entire foreleg up to the hock, which is just above the pig’s front foot.

Characteristics

• Marbling: Less marbling and fat compared to Boston butt.
• Texture: Often sold with the skin on and a layer of fat, the texture is slightly tougher.
• Flavor: Lower fat content makes it ideal for certain types of cooking, like smoking, roasting or braising.

Common Uses for Smoking

Pork shoulder is popular for smoking, particularly in BBQ. Its structure and fat content make it suitable for long, slow cooking, allowing the flavors to develop deeply.

Differences Between Boston Butt and  Picnic Pork

Whilst both boston butt and picnic pork come from the same area of the pig, they do have some differences.

Cut and Location

• Boston Butt: Comes from above the pig’s foreleg, right behind its head. It is rectangular and uniform in shape, often well-marbled with a fat cap.
• Pork Shoulder: Sits directly below the Boston butt and includes the entire foreleg up to the hock. It is tapered and triangular in shape, often sold with the skin on.

Fat Content and Marbling

• Boston Butt: Higher fat content and better marbling, making it more resistant to overcooking.
• Pork Shoulder: Lower fat content and less marbling. It requires low and slow cooking to keep it moist. The skin can be left on for a crispy exterior, ideal for dishes like Cuban sandwiches.

Flavor and Texture

• Boston Butt: Offers a moist, tender texture and rich, succulent flavor. The high fat content melts during cooking, basting the meat and keeping it flavorful.
• Pork Shoulder: Features a tougher texture with less fat. It is often used for roasting or braising, producing a robust flavor with a crispy skin when cooked properly.

Smoking Methods

Both of these cuts are perfectly suited to low n slow smoking. Smoked pork really does benefit from the added flavor of smoke.

• Boston Butt: Handles smoking well, staying juicy and flavorful. Use a smoker set at 225°F with wood chips like hickory or apple.
• Pork Shoulder: Requires more attention. Use a water pan in the smoker and consider wrapping the shoulder in foil halfway through cooking to retain juices.

Smoking Time

• Boston Butt: Takes about 1.5 to 2 hours per pound.
• Pork Shoulder: Might take slightly longer, roughly 2 hours per pound. Always use a meat thermometer, aiming for an internal temperature of 195°F to 205°F.

Choosing the Right Cut for Your Smoked Recipes

Selecting the right cut of pork can actually make a difference, especially for pulled pork. Boston butt wins nearly every time. This is due to it's higher fat content. But there is one area I much prefer Picnic Pork.

Best Cut for Pulled Pork

For pulled pork, Boston butt is the top choice. Its high marbling and fat content keep the meat moist and flavorful. The fat melts during smoking, making the meat tender and easy to shred. This cut's even shape also ensures consistent cooking.

Best Cut for Roast Smoking

Obviously smoking covers pulled pork, but here I am discussing roasted smoked pork. This is the one area I really like picnic pork.

The meat holds together better due to its lower fat content. This makes it perfect for slicing, whether for sandwiches with gravy or as the main dish on a plate. Picnic pork is also generally quite a bit cheaper than boston butt.

Best Cut for Slow Cooking

Boston butt excels in slow cooking due to its high-fat content. The slow, moist cooking process breaks down the connective tissues, resulting in melt in your mouth meat.

Pork shoulder is also great for slow cooking. It often includes the skin, which can crisp up beautifully under the broiler after slow cooking, adding a delightful texture contrast to the tender meat.

Overall I select different cuts depending on what I am making. For pulled pork, or more tender pork dishes I will use boston butt. But when I am cooking a traditional roast I opt for picnic pork.

Additional Tips

Marinating and Seasoning:

• Boston Butt: This cut can handle stronger marinades and rubs due to its higher fat content. It absorbs flavors well, making it perfect for bold, smoky BBQ recipes.
• Pork Shoulder: Requires thorough seasoning due to its lower fat content. Consider using a brine to help retain moisture and enhance flavor during cooking.

Cooking Techniques:

• Boston Butt: Ideal for smoking, grilling, and braising. The consistent shape and high-fat content ensure even cooking and a rich flavor profile. Best suited for pulled pork.
• Pork Shoulder: Versatile for roasting, braising, and smoking. Best used when wanting nice slices of pork. 

Practical Tips for Smoking Boston Butt and Pork Shoulder

Once you get the hang of smoking pork it is quite a easy meat to deal with. But here are some tips to help really get the most from your pork.

Preparing the Meat

• Trimming: Remove excess fat but leave a thin layer to keep the meat moist during smoking. This fat will render and baste the meat as it cooks.
• Seasoning: Both boston butt and picnic pork are thick cuts of meat. They can handle a lot of seasoning. Whether using a dry rub or marinade dont be shy, make sure they are well coated. After seasoning I generally let the meat sit for an hour or so to let the spices work their magic.

Smoking Tips

• Wood Choice: My favorite is a mix of hickory and apple wood. Hickory adds a strong smoky flavor, whilst apple wood gives a slightly sweet undertone.
• Temperature Control: Keep the smoker at a steady 225°F-250°F. Consistent temperature ensures even cooking and helps the meat absorb the smoke flavor.
• Monitoring: Use a meat thermometer to check the internal temperature. For Boston butt I aim for 200°F to 205°F, and picnic pork 185°F to 190°F. I mentioned earlier that I prefer slicing picnic pork. 185°F-190°F generally leaves a little more texture to the meat, perfect for slicing.
• Moisture Retention: For pork shoulder, use a water pan in the smoker and consider wrapping the meat in foil halfway through cooking to retain juices and push through the stall.

Resting the Meat

• Resting Time: For large cuts of pork its best to let the meat rest for at least 60 minutes after smoking. This resting will allow the juices to settle down and redistribute back through the meat. I wrap the pork in foil and place it in a cooler whilst it rests.  

These tips are pretty simple and straightforward but they really will help you in perfecting smoked pork.

Wrapping Up

Both Boston Butt and Pork Shoulder are great cuts for smoking. Boston Butt is ideal for pulled pork and easier to smoke, while Pork Shoulder offers a robust flavor. Try both cuts and see which one you prefer for your BBQ sessions. Happy smoking!