$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Boston butt is the classic carnitas cut — the fat content is what lets it confit in lard without drying.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Boston butt | Carnitas |
|---|---|---|
| 🇺🇸United States | Boston butt | Carnitas |
| 🇬🇧United Kingdom | Pork shoulder | — |
| 🇫🇷France | Épaule de porc | — |
| 🇪🇸Spain | Paleta de cerdo | — |
| 🇦🇷Argentina | Paleta de cerdo | — |
| 🇲🇽Mexico | Paleta de cerdo | Carnitas |
| 🇵🇹Portugal | Pá de porco | — |
| 🇧🇷Brazil | Paleta suína | — |
| 🇮🇹Italy | Coppa di spalla | Carnitas |
| 🇩🇪Germany | Schweinekamm | Carnitas |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven