What Part Of The Pig Is A Pork Butt? (Fully Explained)

If you’re a fan of pulled pork, you’ve probably heard of the cut of meat known as pork butt or Boston butt.

But despite its name, this flavorful and versatile cut doesn’t actually come from the pig’s rear end.

In fact, it’s a bit of a misnomer that has caused confusion for many home cooks and barbecue enthusiasts.

So, what part of the pig is a pork butt?

Let’s dive into the details and clear up any misconceptions.

What Part Of The Pig Is A Pork Butt?

Contrary to popular belief, a pork butt doesn’t come from the pig’s hindquarters. Instead, it’s taken from the upper shoulder of the hog. This cut of meat consists of parts of the neck, shoulder blade, and upper arm, and is moderately tough with a good deal of connective tissue.

Butchers break down an animal carcass into primal cuts, and the front shoulder is then split into two parts: pork shoulder and pork butt. The pork butt can be found right behind the pig’s head, sitting just above the shoulder blade. Despite being referred to as the butt, it comes from the front part of the pig.

The Origins Of The Name Pork Butt

The name “pork butt” is a bit misleading, as it doesn’t actually come from the rear end of the pig. The term originated in colonial New England, where butchers used to pack inexpensive cuts of meat into large barrels called “butts” for storage and transportation. The shoulder meat packed into these barrels became known as pork butt, and the name stuck.

As the commercial meat packing industry became more nationalized in the late 19th century, different regions had slightly different ways of carving up pigs and cows. This led to various cuts being given different names depending on where you were in the country. The pork shoulder originally had several other geographically-named cuts, such as New York shoulders and Boston shoulders. However, the term “picnic” eventually became the standard for the lower part of the pork shoulder, while the upper part came to be known as the Boston butt.

The reason why it’s called a “butt” is because the word “butt” in old English means “wide end,” like the butt of a gun. Since the Boston butt is wider than other parts of the shoulder, it was given this name. While it may be confusing to refer to a cut of meat as a “butt” when it doesn’t actually come from that area of the pig, it’s a testament to how language and terminology can evolve over time.

The Actual Location Of The Pork Butt Cut

The pork butt is located in the upper shoulder area of the pig, specifically behind its head and above the shoulder blade. This area is not heavily utilized by the pig, which results in a high amount of intramuscular fat or marbling and connective tissues. The pork butt is a semi-tough cut of meat that contains a lot of fat marbling throughout, making it an ideal cut for low-and-slow cooking methods such as barbecuing, braising, stewing, or cooking in a slow cooker or Instant Pot.

It’s important to note that despite its name, the pork butt has nothing to do with the rear end of the pig. The name “butt” originated from Revolutionary New England when butchers packed this cut of meat in large barrels called “butts” to ship them back to Europe. Additionally, the pork butt is sometimes labeled as Boston butt due to a unique preparation technique used by Bostonian butchers.

How To Choose And Prepare Pork Butt For Cooking

When it comes to choosing and preparing pork butt for cooking, there are a few things to keep in mind. First and foremost, you want to make sure you’re starting with a good quality piece of meat. Look for pork butt that is bright red-pink in color with a coarse grain. It should also have a firm, smooth, and bright white fat cap on the exterior. Avoid meat that has a pale color and/or dark spots in the fat, as this indicates not-so-fresh meat.

A good pork butt will also have a good balance between muscle fibers and fat throughout the meat (aka “marbling”). You ideally want to get a pork butt that has a good amount of fat marbling in the muscle area farthest from the bone (known as “the money muscle” in this cut). However, steer clear of ones that have a ton of extra fat that will need to be trimmed off.

If the pork butt has come sealed in Cryovac wrapping, it should be nice and tight on the meat. If it is loose and/or has air pockets, that means the meat has been sitting there for a while, has been exposed to air, and will not have as good a flavor.

When shopping for a Boston Butt always choose one with the bone for more flavor. Make sure it has a nice even layer of fat on it (at least 1/4 inch) so it can render down during the cooking process. Ask your butcher to score the fat so your rub can get deep into the meat.

Once you’ve selected your pork butt, it’s time to prepare it for cooking. The most popular method for cooking pork butt is slow smoking it at a low temperature for several hours until it’s fall-apart tender. Before smoking, season the pork butt with your favorite dry rub or marinade.

The internal temperature of the pork butt should reach 195-200 degrees Fahrenheit before removing from heat. Once cooked, let it rest for 45-60 minutes before shredding. This will ensure an easy removal of the bone and shredding.

Pork butt is an excellent cut of meat for feeding a large crowd. An 8lb. Butt will yield about 5lbs. of cooked meat and will serve about 10-12 people. And don’t forget to make enough to have leftovers! There are endless recipes for leftover pulled pork that can be used for breakfast, lunch, and dinner.

Popular Recipes For Pork Butt, Including Pulled Pork And Roasts

Pork butt is a versatile cut of meat that can be used in a variety of dishes, including pulled pork and roasts. Here are some popular recipes to try:

Cochon De Lait (Cajun Pulled Pork): This Louisiana-style pulled pork recipe is made in a crockpot with a mix of great spices, resulting in succulent Cajun deliciousness. Serve this incredible Cochon de Lait in sandwiches, tacos, bowl meals, and many more ways.

Texas-Style Smoked Pulled Pork: This mouth-watering dish is made with mesquite smoke and a flavorful spice rub, resulting in tasty pulled pork that’ll have everyone coming back for seconds. Leftovers make terrific sandwiches the next day.

Roasted Pork Butt: To make this delicious roast, start by selecting a 4 to 7 pound whole Boston butt with a layer of fat on the bottom and a bone going about halfway through it. Apply a seasoning rub over the meat and let it marinate overnight. Roast the seasoned pork butt in the oven at 350°F for approximately 3-4 hours, monitoring closely with an instant read meat thermometer. Remove from the oven when the center of the meat reaches 185°F and let it rest for at least 15 minutes before slicing.

No matter how you choose to prepare it, pork butt is a flavorful and versatile cut of meat that’s sure to be a hit at your next meal.

Other Cuts Of Pork To Consider For Different Dishes

While pork butt and pork shoulder are great options for slow-cooking dishes like pulled pork and stews, there are other cuts of pork to consider for different dishes. Here are a few:

1. Pork Loin: This lean cut of meat comes from the back of the pig and is perfect for grilling or roasting. It can be sliced into chops or left whole as a roast.

2. Pork Tenderloin: This long, thin cut of meat is very lean and tender. It can be roasted, grilled, or even sliced thin and used in stir-fries.

3. Pork Belly: This fatty cut of meat is often used in Asian cuisine for dishes like crispy pork belly or braised pork belly. It can also be cured and smoked to make bacon.

4. Ham: This cut comes from the hind leg of the pig and can be sold bone-in or boneless. It can be roasted or smoked and is often served as a holiday centerpiece.

5. Spare Ribs: These meaty ribs come from the belly of the pig and are perfect for grilling or smoking. They can be dry-rubbed or sauced for extra flavor.

When choosing a cut of pork, it’s important to consider what cooking method you’ll be using and what flavors you want to achieve. Each cut has its own unique characteristics that make it suitable for different dishes, so don’t be afraid to try something new!