Have you ever wondered why a cut of meat called “pork butt” actually comes from the shoulder of a pig?
It’s a confusing name that has left many meat lovers scratching their heads. But fear not, we’re here to clear up the confusion and explain the origins of this oddly named cut.
In this article, we’ll explore the history behind the name, the differences between pork butt and pork shoulder, and how to cook them both to perfection.
So grab your apron and let’s dive into the world of pork cuts!
Why Is Pork Shoulder Called Pork Butt?
Contrary to what the name suggests, pork butt does not come from the rear end of the pig. In fact, it is a cut of meat that comes from the shoulder of the pig. So why is it called “butt”?
According to historical records, butchers in colonial New England 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.
Over time, this particular shoulder cut became known around the country as a New England specialty, and hence it became the “Boston butt.” The term “butt” itself is an old English word that means “wide end,” like the butt of a gun.
So there you have it – the name “pork butt” has nothing to do with the rear end of the pig, but rather with the way it was stored and transported in colonial times.
The History Of The Name Pork Butt
The name “pork butt” has a long and interesting history that dates back to colonial times. 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 railroads transformed the commercial meat packing industry from regional to national, butchers in different parts of the country had slightly different ways of carving up pigs and cows. Other states and cities lent their names to various cuts as national packers standardized butchering. Thus we have New York Strip steaks and St. Louis-style ribs—another favorite of Southern barbecue cooks.
The pork shoulder originally had several other geographically-named cuts. In the meatpacking trade, the Kansas City Sun reported in 1892, “careful requirements are formulated for standard sweet pickled hams and shoulders, New York shoulders, Boston shoulders, California hams, skinned hams, pickled bellies, etc.”
According to agriculture journals and meat cutter manuals from the early 20th century, New York shoulders had the shank “cut off above the knee, trimmed close and smooth, and square at the butt.” A “California ham” was not ham at all. It was “well-rounded at the butt, and trimmed as near to the shape of a ham as possible.” This latter cut was also known as the “picnic” (for reasons I’ve been unable to discover), and that term is now the standard for the lower part of the pork shoulder.
Over time, this particular shoulder cut became known around the country as a New England specialty, and hence it became the “Boston butt.” The term “butt” itself is an old English word that means “wide end,” like the butt of a gun.
So there you have it – the name “pork butt” has nothing to do with the rear end of the pig, but rather with the way it was stored and transported in colonial times. It is a prime example of how language evolves over time and how historical context can shape our understanding of words and phrases.
Pork Butt Vs. Pork Shoulder: What’s The Difference?
While both pork butt and pork shoulder come from the shoulder of the pig, there are some key differences between the two cuts. Pork butt, also known as Boston butt, is cut from the thicker section of the shoulder and includes parts of the neck, shoulder blade, and upper leg. It is a semi-tough cut of pork that contains a lot of connective tissue and fat marbling throughout, which makes it ideal for low-and-slow cooking methods like roasting, stewing, and braising. Pork butt also tends to have more intramuscular fat, which gives it a rich flavor and makes it more tender.
On the other hand, pork shoulder, also known as picnic shoulder, comes from the thinner, triangle-shaped end of the shoulder just above the front leg. It has less marbling and fat than pork butt, which makes it leaner but also potentially tougher. Pork shoulder is often sold with the skin on and a layer of fat, which can be removed before cooking if desired. This cut is also suitable for low-and-slow cooking methods but may require a longer cooking time to become tender.
When deciding which cut to use for a recipe, consider the cooking method and desired outcome. Pork butt is a great choice for smoking or barbecuing because of its high fat content and tender texture. Pork shoulder is better suited for recipes that call for crispy skin or when a leaner cut of meat is desired. Both cuts can be used interchangeably in some recipes but may require adjustments to cooking times and techniques.
How To Cook Pork Butt And Pork Shoulder
Pork butt and pork shoulder are both tough cuts of meat with lots of connective tissue, but when cooked low and slow, they become tender and succulent. Here’s a step-by-step guide on how to cook these cuts to perfection:
1. Prepare the meat: Remove the pork from the fridge and let it sit at room temperature for 30 minutes to 1 hour. Trim the thick layer of fat from the outside of the roast, but make sure to leave a thin layer as this will help the pork to baste as it cooks. Season the pork with salt, pepper, and any other flavors you like.
2. Sear the meat (optional): Heat a little oil in a large skillet or your Dutch oven over medium-high heat. Sear the pork heavily on all sides until golden brown. This step is optional, but it adds a lot of flavor.
3. Choose your cooking method: You can cook pork butt and pork shoulder in the oven, on the stove top, in a slow cooker, or on a smoker.
4. Oven method: Preheat the oven to 300 to 325 degrees F (with the rack in the center). Place the pork in a roasting pan fat-side up. Add enough liquid to the bottom of the pan to come halfway up the pork. Use chicken or vegetable stock, beer or cider, vinegar, or apple juice for the most flavor. Cover the pan with foil or a lid and roast for 2 to 6 hours, depending on the size of your roast and whether it’s bone-in or bone-out.
5. Stove top method: Place the pork in a Dutch oven fat-side up. Add enough liquid to come halfway up the pork. Bring to a simmer, cover, and cook on low heat for 2 to 6 hours, depending on the size of your roast and whether it’s bone-in or bone-out.
6. Slow cooker method: Place the pork in your slow cooker fat-side up. Add enough liquid to come halfway up the pork. Cover and cook on High for 5 to 6 hours or Low for 8 to 10 hours.
7. Smoker method: Preheat your smoker to 225°F. Place the pork in a roasting pan fat-side up. Add enough liquid to come halfway up the pork. Smoke for 8 hours or until internal temperature reaches 195°F.
8. Check for doneness: Check that your meat is fully cooked by using an internal thermometer; it should read at least 180°F for both cuts.
9. Let it rest: Once cooked, remove from heat and let rest for at least 10 minutes before slicing or shredding.
Pork butt and pork shoulder are versatile cuts that can be used in many different dishes such as sandwiches, tacos, enchiladas, nachos, sliders, or gyros if you have any leftovers. Whether you’re cooking for a crowd or just want leftovers for days, cooking these cuts low and slow is sure to result in tender and flavorful meat that everyone will love!
Delicious Recipes For Pork Butt And Pork Shoulder
Now that we know what pork butt really is, let’s dive into some delicious recipes!
First up is a Louisiana-style pulled pork recipe called Cochon De Lait. This recipe uses a mix of great spices and is made in a crockpot, resulting in succulent Cajun deliciousness. Serve it in sandwiches, tacos, bowl meals, and many more ways.
For a classic and simple pork roast recipe, try this ultra-tender pork shoulder butt roast. It only takes a few minutes of active work while the rest of the time is spent in the oven. The end result is so delicious and juicy that it will certainly become your new go-to roast for entertaining!
If you’re looking for a crispy exterior and insanely moist, tender pork within, try this recipe for a spice-rubbed pork butt. Rub the pork butt all over with a mix of salt, sugar, paprika, pepper flakes, cumin, and black pepper. Then roast it in the oven until the internal temperature reaches 190 to 195°F. The exterior should be crispy and dry while the interior will be incredibly moist and tender. Shred it with a couple of forks and mix the crisp, dry edges with the insanely moist pork within for an explosion of flavor.
So whether you’re looking for a classic roast or something with a little more spice, there’s no shortage of delicious recipes for pork butt and pork shoulder. Give them a try and impress your guests with your culinary skills!
