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Pork Shoulder Butt

Kevin D
Kevin D Posts: 60
edited November -1 in EggHead Forum
I just got back from the butcher, where I asked for a Boston Butt. They looked at me like I had three eyes and said no, but they did show me a pork shoulder butt. I bought it and then found this explanation on the web. I need to learn all the names for Boston Butt...
[ul][li]Pork Shoulder Explanation[/ul]
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Comments

  • sprinter
    sprinter Posts: 1,188
    Kevin D,[p]I used to have a link that explained the history of the name Boston Butt. However I cant seen to put my hands on it now and a search of the archives didn't pull it up either. Anyway, to the best of my recollection, here is the way the name "Boston Butt" came to be.[p]In the old days of shipping they packed meat in wooden containers, or BUTTS. The meat packers in Boston had a unique way of cutting their pork shoulders and those were apparently more desireable so they were marked as BOSTON on the canisters. Those were separated out upon arrival. So, a Boston Butt originally referred to the shipping canister, not the actual meat inside of the canister. It was a pork shoulder from Boston that was cut in a unique way. The irony of this is that, according to the story, they are called Boston Butts everywhere in the country EXCEPT in Boston.[p]This is as accurate as I can get on this story without actually seeing the original article. Not sure if it has any truth to it at all, just what I can remember off the top of my head.[p]Troy
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  • Kevin D
    Kevin D Posts: 60
    sprinter,[p]The butcher I went to is about 5 miles from Boston. I guess you've explained the funny looks. Thanks for the info.
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  • sprinter
    sprinter Posts: 1,188
    Kevin D,[p]Glad to be able to help out. I doubt that answer will win you any prizes on a gameshow but it is an interesting tale on how the Boston Butt acquired its name.[p]Have a great weekend, hopefully you're cooking up that Butt for some PP over the holiday.[p]Troy
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  • Kevin D
    Kevin D Posts: 60
    sprinter,[p]Another interesting thing. The butcher said that the best way to cook it is to slice it thin and toss it in a frying pan. I think I'll stick with the forum methods.
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  • sprinter
    sprinter Posts: 1,188
    Kevin D,[p]He's not actually that far off of the mark with that one. I sometimes cut off a couple or three steaks from the Butt that I'm slow cooking and eat them during the process of the long butt cook. They cook a lot more quickly and allow me to enjoy the fruits of my labor during the low and slow.[p]Pork steaks = sliced pork butt, cut them about a half to 3/4 inch thick and enjoy grilled or smoked.[p]Troy
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