Limited Edition Collector Blades
How to Cut Pork Shoulder (Pulled Pork, Carnitas & Stew)
How do you cut a pork shoulder? For pulled pork, leave it whole and just trim the thick fat cap to about ¼ inch. For stew or carnitas, cut the meat away from the blade bone, then trim and cube it. A breaking knife makes long, clean cuts through a big shoulder: the Dalstrong Gladiator Series 8" Butcher & Breaking Cimiter ($79) is German X50CrMoV15 at 54–56 HRC. For shredding after cooking, Dalstrong Meat Claws ($149) do the work.
Pork shoulder is sold as Boston butt (the upper shoulder) and picnic shoulder (the lower part, often with skin). Both are well marbled and made for slow cooking. More on choosing: choosing a cut for pulled pork.
Cut by dish
| Dish | How to cut |
|---|---|
| Pulled pork, smoked | Whole; fat cap trimmed to ¼ inch |
| Carnitas | 2-inch chunks, some fat left on |
| Stew, chili, curry | 1–1½ inch cubes, trimmed |
| Pork steaks | 1-inch slices across the shoulder (bandsaw for bone-in) |
| Ground pork | Cubes, chilled, then ground |
Step by step: deboning and cubing
- Chill it well; cold meat cuts more cleanly.
- Find the blade bone. It's a flat bone near one side.
- Cut along the bone with the tip of a boning knife, staying close to it, and peel the meat away.
- Separate muscles along the natural seams.
- Trim thick fat and glands.
- Cube to size.
Our picks
Butcher & Breaking Cimiter Knife 8", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For breaking down the shoulder.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For working around the bone.
Meat Shredding Claws ($149). Meat claws for shredding pulled pork.
Pulled pork tips
- Cook low and slow until probe-tender, typically around 195–205°F internal, so connective tissue breaks down.
- Rest it wrapped before shredding.
- Pull out the bone; it should slide out cleanly when done.
Recipe: pulled pork sandwich.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut a pork shoulder?
For pulled pork, leave it whole and trim the fat cap to ¼ inch. For stew or carnitas, debone it along the blade bone and cube it. The Dalstrong Gladiator Series 8" Butcher & Breaking Cimiter ($79) makes long, clean cuts.
Should you trim the fat off pork shoulder?
Trim the thick fat cap to about ¼ inch, but leave the marbling.
Is Boston butt the same as pork shoulder?
Boston butt is the upper part of the pork shoulder; the lower part is the picnic shoulder.
Can you cut pork shoulder into steaks?
Yes, about 1 inch thick. Bone-in steaks are best cut by a butcher with a bandsaw.
