Pork shoulder/butt cuts.

Looking for a bit of butchery related advice here. From what I can gather from the web, the Boston Butt is a top shoulder cut not normally used in the UK. Is a UK "shoulder" cut the same, or at least near enough for pulled pork purposes?

No? Anyone?

You're right, the Butt, is the top half of the shoulder, it has a bone that is paddle shaped in the middle (best to leave in). If you get a bone in shoulder, it will be fine for pulled pork.
You can ask you butcher to cut a butt out for you (they usually use it for sausages).

Nice one, cheers.

Diagram of the Cuts of Pork


http://www.alpinemeatsanddeli.com/porkdiagram.html

The traditional Pork Butt is as described by the replies you've already had, but most UK supermarkets sell pork shoulder with the bone out, & having done both I think these are more than acceptable. They're large enough to feed six or more & have plenty left over, click on the link below to see what I mean.

http://proq.forumotion.com/smoking-low-and-slow-f3/can-i-use-this-for-pulled-pork-t293.htm?highlight=pulled+pork

Thanks for all the replies! We really do have a great bunch here!

Just hope the weather holds long enough to actually try cooking one now

I got a few butts going here with a shoulder or two..

I used to get mine from a Pig farmer in Scarborough. however, when I took the cut into my local butcher he said and I quote "That is just a full shoulder with the hock end cut off".

Not sure if that description would mean anything to you or will help. Although, I have to say, I have never had a bad one since.