We often buy pork butt, commonly labeled Boston butt, with the intention of making pulled or shredded pork. While pulled pork is a classic use, this affordable cut is versatile and works well in many other preparations.
Below are five flavorful and less-typical ways to cook pork butt that stretch beyond the usual pulled pork — from steaks and sliders to burnt ends. Each entry highlights a different technique so you can get more variety from this economical cut.
Let’s dive in.
1. Smoked Pork Steaks
Smoked pork steaks are a fantastic way to enjoy pork butt in steak form. While you can cook them quickly over high heat on a grill, smoking them low and slow adds deep smoke flavor and tenderizes the meat, producing a rich, juicy result. Season simply with a dry rub and let the smoke do the rest — these steaks are great on their own or paired with classic barbecue sides.
2. Butterflied Pork Butts in the Smoker
Butterflying a pork butt (or pork shoulder) creates a flatter, more even piece that cooks more uniformly in the smoker. This method is useful when you want consistent doneness across the cut or when you plan to slice the meat rather than shred it. Removing the bone, if present, and opening the roast lets smoke and seasoning penetrate more evenly, producing better crust and balanced texture.
3. Sliced Pork Butt Sliders
Often pork butt is thought of only for pulling, but when smoked and sliced properly it makes excellent sandwich meat. Sliced pork butt sliders are an easy, crowd-pleasing option — smoke the roast to a tender, sliceable point, then layer thin slices on small rolls with pickles, coleslaw, or a tangy sauce for bite-sized sandwiches that are perfect for parties.
4. Smoked Pork Country Style Ribs
Smoked pork country style ribs are typically cut from the shoulder and are an excellent mid-length smoke option. They usually finish in about four hours, making them ideal when you want smoked meat on the table the same day without a very long cook. With a good rub and steady low-temperature smoking, these ribs develop a great bark and tender bite.
5. Smoked Pork Burnt Ends
Burnt ends are a favorite for good reason: concentrated flavor, caramelized edges, and a tender interior. When made from pork butt, especially when the pieces are injected or basted with butter or a flavorful liquid, they become rich and succulent. Cut the shoulder into cubes, smoke until the exterior develops a dark bark, then finish them glazed with sauce for sticky, irresistible bites.