Pork shoulder, also known as Boston butt or Boston shoulder, is one of the most flavorful cuts of pork. It comes from the upper part of the front leg of the pig. Pork shoulder can be purchased bone-in or boneless, so which is better to cook with? There are pros and cons to each option.
Bone-In Benefits
Cooking bone-in pork shoulder has some advantages:
- More flavor – The bone adds extra flavor as the meat cooks. The marrow inside the bone bastes the meat from the inside.
- Juicier meat – The bone conducts heat slower than the meat, leading to less moisture loss.
- Better structure – The bone helps the pork shoulder hold its shape better during cooking.
- Adds complexity – Biting into the occasional bone while eating gives an interesting texture contrast.
The bone is like a built-in slow cooking device. As the bone heats up, it slowly and gently conducts heat to the interior meat. This results in very tender, fall-apart meat that is super moist and flavorful.
Boneless Convenience
Opting for a boneless pork shoulder has some perks as well:
- Easier to carve – With no bone, the pork can be sliced cleanly for serving.
- More uniform cooking – Boneless cuts generally cook more evenly since there is no bone conduction.
- Versatile – Boneless pork can be stuffed, rolled, tied, pounded into cutlets, etc.
- Kid-friendly – No bones to worry about for children or people wearing braces.
The main advantage of boneless pork shoulder is convenience. The meat is easier to work with for certain cooking methods or if you want nicely sliced pieces of meat without bones.
Cooking Methods
Certain cooking techniques work better with bone-in or boneless shoulder. Here is a comparison:
| Cooking Method | Better with Bone-In | Better Boneless |
|---|---|---|
| Roasting | ✔️ | |
| Braising | ✔️ | |
| Stews | ✔️ | |
| Smoking | ✔️ | |
| Sous vide | ✔️ | |
| Grilling | ✔️ | |
| Stir frying | ✔️ | |
| Breading/frying | ✔️ | |
| Kebabs | ✔️ |
For slow, moist cooking methods like roasting, braising, stewing, and smoking, bone-in is best. The bone adds flavor and moisture during the long cooking times. For faster, hot cooking like grilling, stir-frying, and sautéing, boneless is more convenient to work with. The bone doesn’t have enough time to impart much extra flavor.
Cooking Time
Pork shoulder takes time to become tender and finished cooking. A general comparison of cooking times:
- Bone-in shoulder:
- Roasted: 8-12 hours at 225°F
- Smoked: 10-14 hours at 225°F
- Braised: 3-4 hours covered at 300°F
- Boneless shoulder:
- Roasted: 6-8 hours at 225°F
- Smoked: 8-10 hours at 225°F
- Braised: 2-3 hours covered at 300°F
Cooking times for bone-in pork shoulder are about 2 hours longer on average compared to boneless. The bone conduction prolongs the cooking time. Remove the shoulder from the oven or grill when it reaches 200°F internal temperature and the meat shreds easily with a fork.
Portion Size
A full bone-in Boston butt is 8-12 lbs, quite a large piece of meat. Going boneless makes it easier to break the shoulder down into smaller portions. Here is a typical size comparison:
| Portion Size | Bone-in Weight | Boneless Weight |
|---|---|---|
| Whole shoulder | 8-12 lbs | 7-10 lbs |
| Half shoulder | 4-6 lbs | 3.5-5 lbs |
| Quarter shoulder | 2-3 lbs | 1.75-2.5 lbs |
One whole bone-in shoulder can feed 12-15 people typically. Going boneless makes it easier to divide the large cut into smaller roasts to serve 4-6 people. The bone accounts for about 10-15% of the total weight.
Best Uses for Each
Based on the above comparisons, here are the best uses for bone-in or boneless shoulder:
Best uses for bone-in shoulder:
- Large gatherings – Feed a crowd with a big bone-in roast
- Classic roasting and braising – Long and slow is ideal
- Adding rich flavor – Braise bone-in shoulder in soups and chili
- Making stock – Simmer bones for homemade stock
Best uses for boneless shoulder:
- Smaller portions – Roast a 2-3 lb boneless roast
- Grilling and sautéing – Holds shape better boneless
- Stuffing roasts – Butterfly and stuff a boneless roast
- Even cooking – Cooks faster and more evenly
Price Differences
Bone-in pork shoulder is often cheaper per pound compared to the boneless equivalent. Here are typical retail prices:
| Cut | Typical Price (per pound) |
|---|---|
| Bone-in shoulder | $2.99 – $3.49 |
| Boneless shoulder | $3.49 – $3.99 |
The extra labor involved in removing the bone causes boneless roast prices to be about $0.50 more per pound compared to bone-in. Buying bone-in can save money, especially for large gatherings.
Nutrition
There is little nutritional difference between bone-in and boneless pork shoulder. They have a similar nutrition profile per serving:
| Nutrient | Bone-in (3 oz) | Boneless (3 oz) |
|---|---|---|
| Calories | 122 | 122 |
| Fat | 4.5g | 4.5g |
| Protein | 18g | 18g |
| Iron | 0.9mg | 0.9mg |
Both contain the same amounts of protein, fat, iron, and other nutrients. The bone adds flavor but does not alter the macros. Go with bone-in or boneless depending on your cooking needs and preferences.
Conclusion
Bone-in pork shoulder has more robust flavor during slow cooking methods thanks to the marrow and connective tissues inside the bone. Boneless is quicker cooking, easier to portion out, and more convenient for things like grilling kebabs or sautéing cubes of meat.
For feeding large groups, bone-in is the best value and provides incredibly moist and tender meat. But for smaller dinners, boneless pork shoulder may be more practical and easier to cook evenly. The cooking method, number of portions needed, time constraints, and price are all factors to help decide between bone-in or boneless.
Both versions of pork shoulder braise down into fork-tender deliciousness. Choose bone-in for more pronounced pork flavor or opt for boneless when more convenience and simpler prep is needed. Regardless of the option, pork shoulder is one of the tastiest and most versatile cuts of meat for roasting, smoking, braising into carnitas, cooking soups and stews, and beyond.