What cut of pork is typically used for pulled pork?

The cut of pork typically used for pulled pork is pork shoulder. This broad shoulder section contains enough fat and connective tissue to remain moist during the long, slow cooking that gives the dish its shreddable texture.

In American barbecue, pork shoulder is commonly seasoned with a dry rub and smoked over wood for many hours. The cut may be sold as Boston butt, which comes from the upper part of the shoulder, or picnic shoulder, which is taken from the lower portion. Despite its name, Boston butt is not from the pig’s rear.

As the meat cooks, collagen in the connective tissue gradually breaks down into gelatin. That transformation makes the pork tender enough to pull apart by hand or with forks. Many recipes target an internal temperature around 195–205°F, though tenderness matters more than a single number.

Pulled pork is strongly associated with the Southern United States and may be served in sandwiches or on its own. Regional sauces vary: North Carolina often favors vinegar, while other regions use tomato, mustard, or sweet sauces.