Pork Butt

Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper part of the pig's shoulder from the front leg, not the actual rear end of the pig, which is a common thought due to it's name.

This cut is well-marbled with fat and connective tissue, which makes it ideal for slow-cooking methods which allow it to become tender and flavorful.

The name 'pork butt' or 'Boston butt' comes from New England. Butchers in Boston would pack less expensive cuts of pork, like the shoulder, into barrels for storage and transport. These barrels were called 'butts', which is how the name came about. So, the 'butt' part refers to the container, not the part of the pig.

Slow cooking methods allow the tough connective tissues to break down, making the meat very tender and allowing it to pull apart easily, which is why it's often used for pulled pork. It is a flavorful, fatty cut of meat from the pig's shoulder and becomes incredibly tender when cooked slowly.

Its versatility and delicious taste make it a favorite for many slow-cooked dishes, especially in American cuisine. Pork butt is rich in proteins and contains various vitamins and minerals, including B vitamins, which are important for energy and metabolism. But, due to its high fat content, it's also calorie-dense, so it's best enjoyed as part of a balanced meal.

Pork butt is incredibly versatile and can be used in a variety of dishes. After cooking, it can be shredded and used in: Pulled Pork Sandwiches, Tacos, Burritos, and Enchiladas, Stews and Soups, Casseroles and Baked Dishes, among many other dishes.