For classic, juicy pulled pork, the go-to cut is the pork shoulder , especially the upper part sold as “Boston butt” or “pork butt.”

Quick Scoop

  • The best meat for pulled pork is pork shoulder, usually labeled Boston butt or pork butt in stores.
  • This cut has lots of connective tissue and fat, which melt during low-and-slow cooking and give that tender, shreddable texture.
  • Picnic shoulder (lower part of the shoulder) also works well, though it is a bit leaner and more irregular in shape.

Recommended Cuts

  • Boston butt / pork butt : From the upper shoulder; great marbling, forgiving to cook, and widely considered the top choice for pulled pork.
  • Pork shoulder / shoulder roast : Often includes both butt and picnic; still excellent for shredding if cooked low and slow.
  • Picnic roast / picnic shoulder : Slightly tougher and leaner than butt but still suitable for pulled pork when cooked long enough.

What To Look For

  • A 6–8 lb piece with visible fat marbling and some external fat cap for moisture.
  • Even thickness if possible, which helps with more consistent cooking and easier temperature control.
  • Bone-in cuts can add flavor and help gauge doneness, but boneless is easier to trim and shred; both work well if cooked to the right internal temp.

Simple Cooking Tips

  • Cook low and slow (smoker, oven, or slow cooker) until the internal temperature is around 195–205°F, where collagen breaks down and the meat shreds easily.
  • Use a dry rub for flavor, and keep some fat on during cooking; you can remove excess when shredding.
  • After cooking, rest the meat before pulling, then mix in some of the juices to keep it moist and flavorful.

Information gathered from public forums or data available on the internet and portrayed here.