We Like "Boston Butts"... and We Cannot Lie

Ok, we are sorry. With all due respect to Sir-Mix-Alot and that catchy, somewhat lyrically racy, 1990's classic, it just seemed too perfect of a headline. We really hope that song isn't now stuck in your head. Most people could not tell you from what part of a pig the "Boston Butt" is cut. The obvious answer is the rear end, however, when you think about it, you will realize the back end of the pig is another favorite cut...the ham.

The Boston Butt, or just Butt, is actually the large, top portion of a pig's shoulder. Yes, that would be the top part of the FRONT leg. I have seen a couple of different theories on how the cut got the name "Boston Butt." One is that in Colonial America, pork was often packed for storage or shipment in wooden casks called “butts" and Boston butchers developed a particular way of cutting the shoulder, hence the name, “Boston Butt.” I have also read where the cut was named the "Butt" because an Old English definition of the word "butt" is "the thickest or widest part" (think "the butt of a rifle.") On a pig, the widest part is the shoulder, not its rear end.

The Boston Butt is a relatively tough cut, but with good marbling. It is excellent for slow and low roasting, braising or smoking. It is a good idea to season with a "dry rub" to help keep it tender. Another cooking trick, if cooking in the oven or slow cooker, is to keep moisture in the pan. Apple cider or apple cider vinegar add excellent flavor while keeping the meat moist. Traditionally pulled pork is made from shoulder cuts so the next time you bite into your favorite BBQ pulled pork sandwich, take a minute to think about exactly where that meat came from.