When it comes to preparing barbecue that will make judges’ jaws drop, the cut of meat you start with makes all the difference. For pulled pork that’s tender, flavorful, and competition-ready, selecting the perfect pork butt is essential. Here’s a guide to picking a pork butt that’s worthy of a championship title.

What Is a Pork Butt?

Contrary to its name, the pork butt doesn’t come from the rear of the pig. It’s cut from the upper part of the shoulder, above the picnic shoulder. Known for its rich marbling and slightly tougher texture, the pork butt becomes melt-in-your-mouth tender when cooked low and slow.

Key Factors for Selecting a Championship-Winning Pork Butt

1. Look for Marbling

Marbling refers to the white streaks of fat running through the meat. A well-marbled pork butt will render its fat as it cooks, basting the meat from the inside and delivering the juiciness and flavor you want in a winning dish. Avoid cuts that look lean or lack visible intramuscular fat.

2. Size Matters

For competition barbecue, size can play a crucial role. Choose a pork butt that weighs between 8-10 pounds. This size tends to cook evenly and offers plenty of meat to shred and showcase on your plate. A larger cut can take too long to cook, while smaller cuts may dry out.

3. Check the Fat Cap

The fat cap is the layer of fat on one side of the pork butt. While you don’t need an excessively thick fat cap, it should be present and even. A ¼-inch thickness is ideal—it will add flavor and moisture without overpowering the meat. If it’s too thick, you can trim it down to your preference.

4. Look for Uniform Shape

A pork butt that’s evenly shaped will cook more consistently, avoiding overcooked edges or undercooked centers. Steer clear of cuts that are misshapen or have uneven thicknesses.

5. Bone-In vs. Boneless

• Bone-In: Most championship pitmasters prefer bone-in pork butts. The bone helps the meat retain moisture and adds flavor as it cooks. Plus, when the pork is perfectly done, the bone will slide out effortlessly.

• Boneless: Boneless pork butts are easier to handle and carve, but they can sometimes cook unevenly or lose shape during cooking. If you go with boneless, use butcher’s twine to tie the meat into a uniform shape.

6. Inspect the Packaging

Choose a pork butt that’s tightly wrapped and free from excess liquid in the package. Excess liquid can be a sign of poor handling or thawing and refreezing.

7. Know Your Source

The quality of the pork butt starts at the farm. Look for cuts from pigs that are pasture-raised and humanely treated. Stress in handling can have a major engative impact on flavor. Conversely, pasture raised pork tends to be less stressed, better exercised, and more flavorful overall.

Breed

Heritage breeds like Berkshire or Duroc are renowned for their superior flavor, tenderness, and fat quality.

Where to Buy a High-Quality Pork Butt

Local Farms or Butcher Shops

Support local farms that specialize in pasture-raised pork. They often offer higher-quality cuts than what you’ll find in a supermarket, and you can ask questions about how the pork was raised.

Ex Libris Farm

If you want premium-quality Berkshire pork that’s pasture-raised and delivered fresh, Ex Libris Farm is your best bet. Our pork butts are known for their exceptional marbling, rich flavor, and tenderness—perfect for competition barbecue. Even if you're just competing with your neighbors.