Boston Butt?

It's just a butt. It's kinda like when we say N.Y. strip while others just say strip. You can find it labeled Boston butt, pork butt, pork shoulder butt and sometimes pork shoulder even though it confuses some folks when they are looking for whole shoulder.

As far as the bone goes, you'll see bone-in and out.

Butt, is the "butt" end of a Pork Shoulder. Most places use them to make "country ribs" (confused yet?) since it's inexpensive cut. If the store has country ribs, about 1/2" thick, that's from a PB. As for a meat man. If he doesn't know what you're talking about, run...

When I get time later (I'm at work) I'll find some links to some photos.

If you can picture in your mind, a pig standing. Look at his front leg from the wrist up to the top of his shoulder. The "Butt" is the TOP half of the shoulder. The lower half is the "Picnic Shoulder" as many stores call it. The Butt is the best end if cooked by its self. To really get a feel for one or the other, cook a fresh "Whole Shoulder". When you pull it you will see the how each end is put together. Thats why you'll see so many teams doing whole shoulders at compititions.

Try this.
Pork Chart

Thanks Freddie, thats pretty much sums it up.

The pig has it's butt up front!! LOL

quote:

Originally posted by Fast Freddie/Love Shack BBQ:
Try this.
Pork Chart

Great link, FF. And I laughed at your butt joke, too.