For making pulled pork, the best cut of pork to use is the pork shoulder, often referred to as Boston butt or pork butt. This cut comes from the upper part of the pig's shoulder and has an ideal balance of fat and connective tissue, which breaks down during slow cooking to create tender, juicy, and easily shreddable meat. The fat content in pork shoulder helps keep the meat moist and flavorful throughout the long cooking process, which is essential for perfect pulled pork

. More specifically:

• Boston butt (pork butt) : This is the upper part of the shoulder and is highly favored for pulled pork due to its marbling and fat content. It is forgiving with cooking times and yields excellent results

• Pork shoulder (including picnic shoulder) : This includes the entire shoulder area. The picnic shoulder is a bit leaner but still works well if cooked properly

Other cuts like boneless country-style ribs can be used, especially in slow cookers, but traditional pulled pork is best made from pork shoulder or Boston butt for optimal texture and flavor

. In summary, choose a fresh pork shoulder or Boston butt with a good fat-to- meat ratio for the best pulled pork results. Bone-in or boneless both work, though bone-in may help retain juiciness