When shopping for pork, especially for recipes like pulled pork or roasted pork, it’s easy to get confused by the various cuts available. In this guide, we’ll explore the pork shoulder in detail, break down its different parts, and help you make an informed decision next time you’re at our shop.

What Is Pork Shoulder?

The pork shoulder refers to a large cut of pork taken from the front leg and shoulder of the pig. This area includes a mixture of muscles, fat, connective tissue, and bones, making it weigh around 12-13 kg. Due to this composition, the pork shoulder is often divided into smaller cuts.

After being broken down, the pork shoulder is further trimmed and deboned to create smaller cuts like the Boston butt and Collar butt. These cuts are more practical for home cooking and are well-suited for dishes such as pulled pork and roasts.

The Sub-cuts of Pork Shoulder

1. Boston Butt: The Most Popular Shoulder Cut

The Boston butt, despite the name, comes from the upper portion of the pork shoulder, not the pig’s hindquarters. This cut is also sometimes called the pork butt or simply shoulder butt. It is a large, well-marbled cut, often weighing around 6 kg.

• Characteristics:

  • Rich in intramuscular fat, making it flavourful and juicy.

  • 1 shoulder bone in the center.

  • Excellent for slow cooking methods like roasting or smoking as the fat and connective tissue break down to create tender, moist meat.

  • Most commonly used for large servings of pulled pork.

2. Collar Butt: The Neck-End of the Shoulder

The collar butt, also known as the pork neck fillet, is cut from the area near the neck. It is a smaller, more tender piece of the shoulder.

• Characteristics:

  • Smaller and more compact, usually around 2 kg.

  • Well-marbled and tender, making it suitable for both fast cooking methods like grilling and for slow cooking methods like roasting and smoking.

  • Most commonly used for smaller servings of pulled pork.

Honourable mention: Pork Hock

The pork hock is the lower part of the pork shoulder, right where the leg tapers into the trotter. It’s a tough, sinewy cut that includes a portion of the shank bone. The hock is not typically sold with the Boston butt or collar butt but is technically part of the whole pork shoulder.

Which Cut Should You Choose?

When deciding between the Boston butt and the Collar butt, it all comes down to how you plan to cook the pork and what dish you have in mind:

By understanding the differences between these two cuts, you’ll be better equipped to choose the right one for your next recipe, ensuring you get the perfect result every time!