Pork butt is actually part of the pork shoulder. The butt, also called “Boston butt,” is just located higher on the front leg (confusingly, pork butt has nothing to do with the rear of the pig—that’s the ham). Pork shoulder and pork butt are both tough and fatty, making them perfect for slow cooking, but the butt tends to have more marbling, making it my preferred choice for smoking. The butt also has a more uniform, rectangular shape meaning it cooks more evenly. For this recipe, you’ll need a 5 to 6 pound boneless butt, but the recipe is flexible and can be adjusted for a bigger or smaller cut.