Which cut of pork is traditionally used for pulled pork?

Pork shoulder is the traditional cut used for pulled pork due to its optimal balance of meat and fat, which contributes to its flavor and tenderness when slow-cooked. This cut is typically composed of the upper part of the front leg and is known for having intermuscular fat, connective tissues, and collagen. When cooked at low temperatures over an extended period, these components break down, resulting in meat that shreds easily and is rich in flavor.

The cooking methods commonly used for pulled pork, such as smoking or slow roasting, enhance the natural flavors of the pork shoulder and allow it to develop that desirable smokiness and crust while the interior remains juicy. This cut is also relatively affordable, making it a popular choice for BBQ enthusiasts looking to serve large portions.