Cut
Pork Shoulder (Boston Butt)
A fatty, collagen-rich cut from the upper shoulder that becomes pulled pork after 8-14 hours of low-and-slow smoking.
Despite the name, the Boston butt comes from the top of the front shoulder, not the rear. Its abundant intramuscular fat and collagen make it nearly impossible to overcook — even an extra hour or two won't dry it out. Smoke at 225-250°F to an internal temp of 203°F, then rest for an hour and shred. The most forgiving cut in BBQ.