Butt

Pork butt comes from the upper part of the shoulder.

Did you know?

Butcher shops sell boneless and bone-in butt cuts. For maximum flavour, opt for bone-in.
To ensure this cut is nice and tender, cook pork butt slowly over low heat.
Almost any cooking method works for pork butt, but it’s especially delicious when slow-cooked.
The butt is the upper half of the shoulder, while the other half is the picnic shoulder.

Availability

Pork butt is not always available at the grocery store, so ask your butcher. You can also use a picnic shoulder instead of the butt.

Cuts

Roast
Steak

Cooking method	Instructions
On the stove	Heat oil in a pot set over medium-high heat. Brown meat on all sides. Add broth. Cover and simmer over low heat for about 1 hour, depending on the size of the cut or until meat falls apart easily. Add broth as needed while cooking. Remove meat and shred with a fork.
In The Oven	Place oven rack in middle position and preheat oven to 165 ^oC (325 ^oF). Heat some oil in an oven-safe pot set over medium-high heat. Sear the boneless butt on all sides. Cover meat with broth. Cover and bake for 3–4 hours, depending on the size of the boneless butt, or until meat falls apart easily. You don’t need to rest the meat before serving.
On the BBQ	Preheat BBQ to low. Cook meat over indirect heat for about 4 hours.
Slow cooker	Heat some oil in a large skillet set over medium-high heat. Sear the meat about 5 minutes on each side. Transfer to the slow cooker and cover ingredients with broth. Cover and cook for 7–8 hours on low, or 5–6 hours on high.
Pressure cooker	Preheat the interior of the pressure cooker using the sauté setting. In the pressure cooker, heat oil and brown boneless butt on all sides. Add broth and bring to a boil. Close and program the pressure cooker to the meat setting, then set cooking time to 30 minutes. Let the pressure cooker depressurize naturally and remove lid.

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