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Pork Butt is a very unfortunate term, that really ought to be discarded and replaced, as most consumers are never going to really understand it.

It has nothing to do with hind end of the pig. It is in fact a joint of pork from the upper part of the pig's shoulder.

Of the two cuts from the pig's shoulder Pork Butt and picnic cut, Pork Butt is considered the better one. The Butt cut is more tender than the picnic, and most of the bone ends up in the picnic cut.

A Pork Butt will weigh between 6 to 9 pounds (2 3/4 to 4 kg.)

It can be left to be sold as a whole, or it may be cut into slices and sold as pork steaks.

This Pork Butt contains sinew (connective tissue) that needs low, slow cooking to break it down. But, as it breaks down, it leaves a lot of flavour behind.

Cooking Tips
You really can't overcook Pork Butt; it is very forgiving.

It can be braised on top the stove or in the oven; it can be barbequed; it can also be stewed.

You can roast it on its own, if you do it very low and slow. It has enough fat to baste itself while roasting.

It is good for pulled pork, and is particularly good on the barbeque.

Substitutes
Another well-marbled pork cut such as Pork Picnic Shoulder. Don't try to cook leaner pork cuts the way you would Pork Butt, because they won't survive.

Language Notes
Boston butchers came up with a way of cutting up pork shoulder that became popular. They'd pack the pork cuts with salt into a particular size of barrel called a "butt" for shipping. Thus the term Pork Butt, as well as the synonym "Boston Butt."

See Also:

Pulled Pork

Other entries for: Pork Shoulder

Pork Blade Steak, Pork Butt, Pork Chine, Pork Cube Steak, Pork Picnic Shoulder, Pork Shoulder Roast, Pork Shoulder, Pork Stewing Meat, Smoked Cottage Roll, Sweet Pickled Cottage Roll

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak