There aren’t really major differences between these cuts.
Both comprise the shoulder of the pig, only they’re commonly separated into “upper” and “lower” portions.
The upper portion = Boston Butt
The lower portion = Pork Picnic
If you’re just wondering if you can make pulled pork from picnic, you absolutely can.
Picnic can tend to be somewhat leaner , more “hammy” in terms of flavor, but you also get skin you could crisp for cracklin’. I’d also definitely opt to add a finishing sauce as it can tend to oxidize fast.
When to Use Pork Butt?
Common dishes using Pork Butt:
- Pulled pork
- Carnitas
- Country style ribs (sometimes called Butt Fingers)
- Pork sausage (due to the fat content ratio)
- Pork steaks
In almost all instances, I’d rather use the pork butt than the pork picnic because it has better marbling and intramuscular fat.
When to Use Pork Picnic?
Really the only time people choose one vs the other is when you want Pig skin or cracklin’ or when they’re making sandwiches.
Common dishes that use the Picnic Shoulder:
- Cubano sandwich – I’ve tried to make cubanos with pork butt and picnic tastes better.
- Pulled pork
- Kebabs
- Stews/soups
- Tacos
- Ramen
- Pork roast
- Pork crackling
At your grocery store it’s typically the only cut of meat sold with pig skin on.
You may find pork belly sometimes with the skin on but pork belly tends to be expensive.
In my opinion, picnic has a texture that’s similar to ham – hence being called a “picnic ham.”
It’s a bit leaner than pork butt because it’s closer to the hooves, so it’s used more for movement – which is also why the texture is hammy.
Comparing these For Pulled Pork
- Pork butt will usually run you $0.99-$1.98/lb.
- Pork picnic is usually similar OR cheaper.
The picnic won’t shred as easily and you’ll pull off “chunks” of meat, which you can then shred.
The shred is more stringy where-as pork butt is more soft and juicier because of the fat and less dense muscle fibers.
Pulled pork you don’t really need a finishing sauce but with picnic, it tends to oxidize fast since it has less fat; I always opt to use a finishing sauce or a liquid of some sort.
This is also why Picnic is typically marinated with a Mojo-style marinade (citrus, garlic, oregano, cumin, oil, etc.) The skin and bone are removed and it’s sliced or shredded for cuban sandwiches.
