Pork butt

Pork butt, also known as Boston butt, is a cut of pork that comes from the upper part of the pig's shoulder from the front leg and may contain the blade bone. Despite its name, it does not come from the rear of the pig. The term "butt" refers to the barrels or "butts" that this cut of meat was traditionally stored in.

History

The term "Boston butt" originated in pre-revolutionary New England. Butchers in Boston would pack less popular cuts of pork in large barrels, known as "butts", for storage and transport. This particular cut became known as the Boston butt, and the name stuck despite the cut's popularity increasing over time.

Cooking Methods

Pork butt is a versatile cut of meat that can be cooked using various methods. It is often smoked or roasted and is a common choice for making pulled pork, due to its high fat content and connective tissue that melt and render during the cooking process, making the meat tender and flavorful. It can also be used in the preparation of sausages.

Nutrition

Pork butt is high in protein and contains a significant amount of fat, which contributes to its flavor and tenderness. It also contains various vitamins and minerals, including Vitamin B6, Vitamin B12, zinc, and iron.

Cultural Significance

In the Southern United States, pork butt is a staple of barbecue cuisine. It is also used in various other cuisines around the world, including Chinese cuisine, where it is often red-cooked, and Mexican cuisine, where it is used in dishes like carnitas.

See Also

• Pork shoulder
• Pork rind
• Pork belly
• Barbecue