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Pork butt, despite its colorful name, does not come from anywhere near the butt or behind of the pig. In fact, quite the opposite. Pork butt is a cut of meat from the shoulder of the pig. Pork butt is the cut most typically used in pulled pork. The pork butt consists of parts of the neck, shoulder blade, and upper arm of the pig.

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Step-by-Step Photos for Creating Winning Competition Pork Butt

Roast Pork Butt Recipe | Leite's Culinaria

Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork. None of them actually come from the butt end of the pig which can definitely be confusing , but from the upper part of the shoulder. The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue. That tight tissue makes this cut particularly well suited for smoking.

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Boston Butt - best cut for pulled pork

All the basics to help you smoke competition pork butt, including trimming, injecting, rubbing, saucing and boxing. At the time of your meat inspection, it must weigh more than four pounds. While pulled pork is absolutely acceptable for your turn-in, I recommend getting a little more creative, if you want to amp up your appearance score. The chunks, bacon and muscle are appealing because, cooked properly, they are coated with a beautiful mahogany bark. When it comes to appearance, judges are also looking for meat that looks succulent and juicy.

This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army. Perfect for Super Bowl, weekend bashes, and weeknight dinners. As does the slow cooker method for braised pork butt.