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Article

Pork Butt: It's Not What It Sounds Like

Fine Cooking Issue 66

Despite the images conjured by its name, pork butt doesn’t come from the rear end of a pig. It’s actually from the other end—the shoulder—and is composed of the upper part of the front leg and the shoulder blade. Many supermarkets label it as a pork shoulder blade Boston roast, but you may also see it called Boston butt or Boston shoulder. Regardless of its name, this is the cut favored by sausage makers and Carolina barbecuers like Elizabeth Karmel (see Smoky, Tender Barbecued Pork) because its relatively high fat content—25% to 30%—bastes the meat during cooking, keeping it moist and juicy.

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