Boston Butt/Shoulder

Our Red Wattle pigs run on Pasture & Forest because pigs are forest animals. Treating our pigs like pigs brings out their authentic flavour and produces a superior product.

Here's the thing: pork butt and pork shoulder are both from the shoulder. They are, technically, different cuts, with the butt (a.k.a. Boston shoulder, and many other names with Boston in them) coming from a thicker section of the shoulder with intense marbling that makes it a darling for pulled pork and other barbecue styles and the shoulder (a.k.a. pork blade shoulder or picnic shoulder) usually being the triangular piece that would be attached to the butt. So many styles and regional variations exist in butchery, however, that it's difficult for the average consumer to know exactly where the cut is from. Luckily, both need long, slow cooking and are great barbecued, braised, or used as stew meat, or in making gyro, so you can use them interchangeably.