Explaining a Boston Butt to Australian butchers?

Unknown

G'Day Eggheads,

I am very much keen to try pulled pork on my new egg. However the Boston Butt is not a common in the window/on the shelf item here in Australia.

Not a single butcher I have spoken to has heard of the term. Can anyone advise on how best to explain this cut so I can get the right piece of pork ?

Also keen to hear from any other Aussies on the forum about how they have gone getting the American style cuts. My butcher has done me a few briskets lately that have turned out well. Going to try a legg of lamb this weekend.

Thanks in advance !

Jay

Little Chef

Did you try asking for just whole "Pork butt"? Forget the Boston part of it...

Little Chef

This may help on the intercontinental level....

http://www.ochef.com/1319.htm

Kokeman

Search for a chart. Here is one I found. It is the shoulder butt in this picture.

Frank from Houma

Couple folks from down under that you may want to contact by forum email

An Egg Downunder
The Egg from Oz

2Fategghead

Frank, Don't forget hartleybear he is from the land down under. Tim

fishlessman

ask for the top of the shoulder, the whole shoulder works, we just cut it in half. the lower half is the picnic and the top half is the butt. butt is confusing because its on the front shoulder. the top half makes a cleaner pull but i prefer the picnic area as it has a little more flavor, the top half is what most prefer

BobS

Here in the US, the butt comes without any skin and the picnic comes with skin on. You can cook them either way and many people like the cooked skin (me included), but if you cook with the skin on, you do not get the wonderful "bark" that everyone talks about.

That may be a consideration if your butcher simply cuts the leg in half for you...

Good luck.

Crimsongator

I bet the shoulder or picnic reference is they key. Can you imagine if they've not heard of pork butt either. You want WHAT?

thirdeye

Just print this picture. It shows the whole front shoulder (front leg) minus the trotters (feet). Then it shows the two cuts (picnic - lower section, closer to the ground)... and the butt section (the higher section, also called the blade roast). The butcher should be able to take it from there.

Little Steven

Jay,

It's called shoulder roast in Canada. Likely the same there.

Steve

QPete

Try these on your bucher

Fore quarter roast, bone in
Shoulder blade roast (I.D#4056) with bone-in
Shoulder blade roast (I.D#4230) bone-less