Pork shoulder, sometimes called pork butt or Boston butt, is a well-marbled cut with plenty of flavor. It is tough when cooked fast, but long, gentle heat melts it into soft, juicy meat. A slow cooker, a Dutch oven, or a low oven all do the job.

Unlike chops and tenderloin, which cook quickly, shoulder rewards patience. It is also great for feeding a crowd and makes good leftovers. Think pulled pork sandwiches, carnitas tacos, or a rich braise with onions and broth.

Questions folks ask

Is pork shoulder the same as pork butt?

They come from the same area of the shoulder, and the names are often used for the same roast.

How long does it take to cook?

In a 300°F oven, a few pounds can take four to six hours. A slow cooker on low is similar or longer.

Why is my pulled pork tough?

It likely needs more time. Keep cooking until it pulls apart easily.

Kitchen tips

Plan on several hours. Low and slow is the key.
Rub it with salt and spices the night before.
Cook until it shreds easily, usually around 195°F to 205°F inside.
Save the cooking juices and skim the fat, then stir some back into the meat.
Leftovers freeze well in portions.