Why is Pork Shoulder Called Pork Butt? Unpacking the Curious Name

Pork shoulder, with its rich marbling and generous fat cap, is one of the tastiest cuts for roasting braising or slow smoking. But this flavorful cut also goes by a perplexing name that often raises eyebrows – pork butt. Where did this odd appellation come from?

The enduring name “pork butt” stems from colonial-era New England butchery practices Let’s take a closer look at the origins of this quirky meat cut moniker

The Early New England Pork Trade

In the 1700s, the New England colonies were major pork producers, with pigs being raised on small family farms throughout Massachusetts, Connecticut and Rhode Island. Front legs and shoulders were packed with meat, making them prized cuts.

Butchers frequently cut pork shoulders into smaller portions for salting and barreling. The pork shoulder consists of two distinct sections – the upper part is the Boston butt (sometimes called blade shoulder), and the lower portion is the picnic shoulder.

Why Pork Shoulder Got Called “Butt”

When pork shoulders were divided, the Boston butt portion was packed into large casks called “butts.” This term referred to a barrel or container’s bulge and heaviest end.

So pork shoulder meat destined for salting and export storage was packed into butts, earning the name “pork butt.” The lower picnic shoulder was treated differently for curing purposes.

The pork butt barrels were shipped from New England to other colonies and abroad as the region’s signature export. Thus, the unusual cut became widely known by its container name.

How the Butt Name Stuck Over Time

By the mid-1800s, Cincinnati and Chicago surpassed New England as pork packing centers. But as national railroads expanded meat distribution, the traditional regional cut names prevailed.

When the pork shoulder was divvied for wider sale and shipping, the odd “pork butt” moniker remained ingrained. Even mass-produced pork shoulders were marketed under this established, if perplexing, term.

While the shipping container origin faded over time, pork butt as a quirky shoulder cut name took on a life of its own. Even today’s plastic-wrapped grocery store versions retain this vestige of old butcher history.

Why the Name is Misleading

While the pork butt name emerged from utilitarian storage methods, it also created some confusion:

• It incorrectly implies the butt is from a pig’s rear rather than shoulder area.

• Butt also gives the impression of a less desirable cut, when pork shoulder is quite flavorful.

• The cut’s anatomically vague name causes many home cooks to puzzle over what part of the pig the pork butt really comes from.

So the practical colonial origins morphed into an unclear, even unappealing, label over the years.

Regional Barbecue Specialties Showcase Pork Butt

While the average shopper may furrow their brow at pork butt in the meat case, pitmasters revere this cut above all others. The pork butt’s extensive marbling, fat cap, and collagen-rich connective tissue make it ideal for low-and-slow smoking and shredding.

In barbecue cuisine, pork butt stars in regional specialties like:

• Pulled pork – Shredded smoked pork butt mixed with barbecue sauce provides delicious sandwich filling or plate topping.

• Carnitas – Braised then crisp-fried pork butt makes Mexico’s traditional taco filling.

• Cubano sandwich – Slow-roasted pork butt is layered with ham, cheese and pickles in this classic Cuban sandwich.

The rich meat and succulent texture make pork butt a barbecue all-star that transcends its curious name.

So while the terminology seems odd today, the pork butt’s unique background and unmatched flavor have earned it beloved status. The enduring legacy of this colonial cut continues, even if the reasons for its name fade over time.