It is said that in pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".
ya, it has been a bit confusing as about 2 years ago they renamed most of the pork cuts up here to make them sound better, no more pork but steaks, I think they are sirloins now. but I have never seen boston but so I wasn't sure if it was cured or something haha.
I picked up some pork shoulder for 0.88/lb cdn the other day so I wanted to make sure it was the right stuff befor I haul the grinder out.
ha, I know what was screwing me up.. what we called a pork but steak, or roast is now caled the sirloin (so just forward of the hind end) so I thought the boston but was the same part.. kind of but wrong end of the sow.