Pork Shoulder Boston Butt

[#406]

This is the top portion of the shoulder from the backbone down to the top of the Picnic Shoulder, including the shoulder blade. It may be sold skin-on but is more commonly without skin

The term "butt" has nothing to do with the rear end of the pig, this is the front shoulder. Some say it was called "Boston Butt" because it was packed in a barrel called a "butt" but I think that's reaching.

Buying

This is one of the most common cuts of pork and can be found in any meat market that sells pork.

Cooking:

The most common way for this cut to be cooked is oven roasted whole. The complex bone structure and significant internal fat deposits make other uses difficult.

Pork Shoulder Boston Butt Boneless

[#406A]

This is the boneless version of the Boston Butt, actually cut a bit different from the regular version. This cut is often rolled and secured with netting to provide a uniform roasting thickness.

Cooking

This cut will normally be oven roasted whole, but it can be cut up for other uses.

Shoulder Blade Steak

[#1406]

This is the pig version of the beef "7 bone steak", a slice from the Boston Butt. A boneless version is #1407.