The reference to "butts" are the caskets the pork shoulders were shipped in, i.e. butts, or barrels, containers.
Boston butt
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American cuts of pork. Boston butt is derived from the
shoulder blade (colored dark green in the diagram)
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.
[1] Boston butt is the most common cut used for
pulled pork, a staple of barbecue in the
southern United States.
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[edit]
Grilled
moksal
Some suggest that 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, which 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".
[2] However, the first known reference to the Boston butt as a cut of meat does not appear in print until 1915 in the publication Hotel Monthly.
[3] 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 Latin American Spanish the cut is known as
paleta de puerco,
[4] and is the main ingredient in the Mexican dish
carnitas[5] and in the Caribbean dishes
lechon asado[6] and
pernil.
[7]
In Mexican Spanish, this cut is also known as the
espaldilla (literally "little back").
In Argentina, this cut is very popular and is known as
bondiola.
In Korea, the cut is known as
moksal (목살; literally "neck meat").
