Why Is Pork Shoulder Called Pork Butt? Unpacking the Strange Name

Pork butt is a cut of pork that comes from the upper part of the front shoulder of the pig. It’s an exceptionally flavorful cut that’s great for roasting smoking or slow-cooking. But the name “pork butt” often leaves cooks scratching their heads – why would a cut from the shoulder be called the “butt”? As it turns out, the name has a long history and its origins have nothing to do with pork backsides!

A Look Back at Butchering History

To understand the name pork butt, we have to go back in time to butchering practices of the past. In colonial New England, butchers would divide up pig carcasses and pack the inexpensive cuts of meat into large barrels for storage and transportation. These barrels were called “butts.” The pork shoulder meat packed into these butts became known as “pork butt.”

Over time, the pork shoulder cuts stored in butts became a specialty product of New England When railways expanded meat distribution nationwide in the 1800s, the New England “pork butt” was spread across the country The unusual name stuck, even though the meat was no longer stored in actual butts.

Why Were Barrels Called Butts?

In the 1700s and 1800s large barrels were called butts for a couple of key reasons

• The word “butt” refers to the thicker, wider end of an object. Barrels taper with the bottom being the widest point.

• Butts were often used to store alcoholic beverages like wine and beer. The term “butt” may come from “butts of wine.”

So a butt was just a large barrel, wider at one end, used for storing goods. The pork shoulder meat stored in these came to be called pork butt thanks to the container.

What’s the Difference Between Pork Butt and Shoulder?

While both come from the shoulder, there are some differences between pork butt and pork shoulder:

• Pork butt comes from higher up on the shoulder near the neck and blade. It contains more fat and connective tissue.

• Pork shoulder comes from lower down near the legs. It’s leaner with less fat and connective tissue.

• Pork butt is better for slow roasting and smoking. The fat keeps it moist and tender.

• Pork shoulder is better for faster cooking like grilling. The leanness makes it easy to char.

While they come from the same general area, their exact location impacts the fat content and best cooking methods.

Other Cuts With Confusing Names

Pork butt isn’t the only cut with a bewildering name. Here are some other examples:

• Beef round comes from the back leg, not the cow’s rump.

• Flank steak comes from the belly, not the flank area.

• Pork tenderloin is white meat, while beef tenderloin is red meat.

• Short ribs are cut long, parallel to the bone, not short across it.

Butchery terminology has evolved over centuries and varies regionally, resulting in lots of confusion! The important thing is focusing on picking quality cuts for your preferred cooking method.

How to Cook Delicious Pork Butt

Pork butt deserves its popularity for its rich, succulent meat that falls apart when slowly cooked. Here are tips for cooking pork butt:

• Trim excess fat, but leave about 1/4″ layer for moisture.

• Season generously with salt, pepper and spice rubs.

• Slow roast for 5-8 hours at 300°F until fork tender.

• Smoke low and slow at 225°F for pulled pork with incredible flavor.

• Shred with forks and serve on sandwiches, tacos, nachos and more!

While the name may seem silly, pork butt’s flavor is serious business. With the right prep and cooking, you’ll have tender, mouthwatering meat that makes you forget all about the strange terminology behind it.

So now you know – the “butt” in pork butt refers to the barrels it was stored in, not the backside of the pig. It’s just one of those quirks of butcher history!