Demystifying the Pork Butt – What Part of the Pig Does This Tasty Cut Come From?

Pork butt is a cut of meat that I regularly enjoy cooking since it’s flavorful, juicy, and becomes fall-off-the-bone tender when cooked low and slow But the name has always confused me – what part of the pig does pork butt actually come from? With a name that references the rear, it seems like it should come from the back leg or rump But every time I prepare a pork butt roast, it looks like it comes from the front/top area. Time to get to the bottom of this pork mystery!

##Pork Butt Comes from the Front Shoulder

After some research, I discovered that despite the name, pork butt (also called Boston butt or Boston-style shoulder) does not come from the rear end of the pig. This tasty cut actually comes from the upper part of the front shoulder.

More specifically, the pork butt is cut from the top portion of the front leg and shoulder blade region. It contains parts of the neck, shoulder blade, and upper leg muscles. This gives it a good mix of fat and connective tissue that helps keep the meat juicy and flavorful when cooking.

So why doesn’t the name match where it comes from on the pig? The history of the name offers some clues.

How the Pork Butt Got Its Confusing Name

While today pork butt refers to the front shoulder, early references point to the cut coming from the back. In the late 1700s/early 1800s New England area, one story says Boston butchers would pack less valuable cuts of pork into casks called “butts.” The pork shoulder cuts were packed into these barrels for storage and shipping.

The term Boston butt then came about because Boston was a major pork processing hub. The shoulder cuts shipped in butts from Boston were called Boston butts.

Over time, the precise origin of the cut seems to have shifted from the rear to the upper shoulder. But the Boston butt name stuck even when the cut changed. Hence the confusion today between the name and the actual shoulder region it comes from.

Key Characteristics of the Pork Butt Roast

Now that we know pork butt comes from the pig’s front shoulder, what makes this cut so ideal for roasting and barbecuing?

Some key qualities that define pork butt include:

• Contains shoulder blade bone – This interior bone adds flavor during cooking.

• Tough muscle groups – Muscles from the shoulder and neck lead to dense, chewy meat.

• Marbled with fat – Thin streaks of fat marbling provide rich flavor and moisture.

• Substantial connective tissue – This tissue breaks down into luscious collagen during low slow cooking.

• Sold bone-in or boneless – Choose based on preference for working around bone.

• Available skin-on or skinless – Skin adds crispy texture but requires longer cooking.

These characteristics allow the pork butt to shine when braised for pulled pork or roasted low and slow until fall apart tender.

Other Cuts from the Pig’s Shoulder Region

In addition to the pork butt, other valuable cuts also come from the pig’s front shoulder region. These include:

• Picnic shoulder – From lower portion of shoulder beneath the butt. Contains more connective tissue. Often used for ground pork or braising.

• Blade shoulder roast – Portion of shoulder blade bone with some meat attached. Used for stews or ground pork.

• Shoulder arm picnic – Higher fat cut from top of leg and lower shoulder below the butt. Good for roasting or braising.

• Hock shoulder – Lower portion of front leg near the hoof. Used for stews or braising dishes.

While all these shoulder cuts can be tasty, the pork butt from the top shoulder stands out when roasted low and slow for maximum tenderness.

Tips for Preparing a Flavorful Pork Butt Roast

Now that we cleared up the mystery over pork butt’s origins, let’s look at tips for cooking it to perfection:

• Choose bone-in or boneless – Bone-in adds flavor, boneless is easier to carve.

• Get the right size – Estimate 1/2 to 1 pound per person, bigger roasts cook more evenly.

• Season generously – Coat all over with spices, herbs, and aromatics for flavor penetration.

• Brown the meat first – Searing before roasting adds deeper flavor and color.

• Use low heat – Cook at 300-325 F covered to keep pork moist.

• Check doneness – Use a meat thermometer for best accuracy, target 200-205 F internal temp.

• Let meat rest – At least 15-30 minutes before pulling or carving.

Properly prepared pork butt roast becomes succulent, fall apart tender pork that makes amazing pulled pork sandwiches, tacos, or served on its own with sides.

Favorite Pork Butt Roast Recipes

With the mystery of the pork butt’s origins now solved, it’s time to cook some delicious recipes showcasing this flavourful cut:

Pulled Pork Butt Roast – Pork rubbed with spices and roasted until shreddable for pulled pork sandwiches.

Cider Braised Pork Butt -Pork cooked low and slow in apple cider and seasonings for incredibly moist meat.

Carolina Style Pork Butt – Dry rubbed with Carolina barbecue seasoning and smoked or roasted low heat.

Cuban Mojo Pork Butt – Pork infused with a marinade of citrus, garlic, cumin, and oregano.

Korean BBQ Pork Butt Roast – Pork coated in a Korean inspired marinade with chili paste, soy sauce, ginger and sesame.

Porchetta Style Pork Butt – Pork rolled with aromatics and roasted for sliced porchetta.

Now that I understand exactly where the pork butt comes from and how to best cook it, I’m excited to keep enjoying this flavorful, tender cut in many mouthwatering recipes. The pork butt definitely deserves a place of honor at the dinner table!