Though both cuts come from the pig’s shoulder, pork butt has more fat, more marbling, and more connective tissue, so you get a juicier, more fall-apart-tender result with richer pork flavor.

The method is simple: smear a pork shoulder with mustard, herbs, and garlic. Place the pork in an oven at 325 degrees, and let it quietly cook, basting occasionally, for five or six hours.

Elliott Grover is rustling up his pulled pork buns with summer slaw and roasted BBQ apple sauce - its garden barbecue meets ...

Heat the oven to 325 F. Place an oven rack in the lower-middle of the oven. Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat.

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Remove the roast from the oven. Raise the oven temperature to 375 F. Using tongs, separate the pork into about 8 large, rustic chunks; spread the meat out on the pan.

While we love a good glazed ham on the Easter buffet, this fall-apart-tender pork shoulder has a lot more flavor without a lot of extra work. Once you’ve got the technique down, you can vary the rub ...

Heat the oven to 325 F. Place an oven rack in the lower-middle of the oven. Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat.