Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States. When smoked and cured, the cut is sometimes called a picnic ham, as the resulting meat closely resembles a ham taken from the hind leg. In Louisiana cuisine, cured, smoked, and spiced pork shoulder is called tasso ham.
In the United Kingdom, Boston butt is known as pork shoulder on the bone, since regular pork shoulder normally has the bone removed and then rolled and tied back into a joint.
History of the name and cut
In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. Comes from the latin word "Buttis" meaning cask or barrel. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand", or, as noted above, "pork shoulder on the bone".
In Mexican Spanish, this cut is also known as the espaldilla (literally "little back").
In Argentina, this cut is incredibly popular and is known as bondiola.
In Korea, the cut is known as moksal (목살; literally "neck meat").
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- "Carnitas". Archived 2011-09-27 at the Wayback Machine. Food Resource, Oregon State University. Accessed October 2012.
- Zweiban, Randy. "Mojo Marinated Pork Cubano (Lechon Asado) Recipe". Chowhound. Retrieved 2016-12-08.
- John Giuffo (December 26, 2013). "Pernil, The Puerto Rican Christmas Pork Poast, Is Your New Holiday Favorite". Forbes. Retrieved December 25, 2014.