Pork Shoulder

Pork shoulder is a primal cut from the upper foreleg and shoulder of the pig. It is well-marbled and collagen-rich, often sold bone-in or boneless as a roast; common retail forms include Boston butt (blade) and picnic shoulder. Low, slow cooking melts connective tissue into gelatin, producing tender, shreddable meat with a deep porky aroma.\n\nThe cut anchors American barbecue styles, Mexican carnitas, and long-simmered dishes across East and Southeast Asia. The Boston butt name dates to New England butchery and shipping practices, and modern fabrication makes the cut widely available year-round.