1. Cover with boiling water and simmer for 1 to 1-3/4 hours if 1-2 lbs, or 1-1/2 to 2 hours if 3 lbs.
2. Slice, broil or pan fry.
3. Bake at 325 degrees timed as above or until internal temperature reaches 148 degrees.
Remember to remove wrapping.
Smoked Butt is a term used to describe the leaner part of the pork butt (off the sholder) that is boneless and smoked, Similar to ham which is off the rump of the pig
There is a part called the Shoulder Butt where you would get: bone-in blade roast, blade roast, blade steak, ground pork and sausage.If you are asking about the butt, the leg of the hog, then the Ham section can provide these cuts: bone-in fresh ham, smoked ham, leg cutlets, boneless ham roast; also butt roast and ground meat (for hot dogs and kielbasa).The Ham (leg section) includes the butt end near the tail and the shank end near the leg.Charts can be found here: http:/www.virtualweberbullet.com/meatcharts.html
Typically I use a boneless pork loin. If I'm making a pulled pork dish I use a butt roast aka shoulder roast.
That will depend how you define or use the word "butt".A cigarette butt will contain a number of noxious chemicals from the tobacco. There have been a number of instances where small children have been poisoned from consuming cigarette butts.A pork butt is a cut of meat taken from the shoulder of a hog. It will contain meat and whatever seasonings are used for cooking and could have bones or be boneless. The stories of why it is called "butt" varies from the name of a chef to the barrel the cut was shipped in.
butt
None it the shoulder of a pig.
your DON'T relax the shoulder. the butt stock is held close (tight) to the shoulder. In this manner there is less (pain) recoil to the shoulder.
Pull the butt of the stock firmly into the pocket of your shoulder. If the butt is free to move, when the gun fires, it will be moving at speed when it hits (and hurts) your shoulder. However, when it is pulled snugly against your shoulder, it will push, but not hit.
None it the shoulder of a pig.
It would take 4 or 5 years to grow to your butt!
Your back, your butt ( not to sound gross but its true), and your shoulder.
pork LOIN ------ The loin is actually between the shoulder and the leg. In the old days, though, a particular cut of pork shoulder used to be called, I kid you not, "Boston Butt" or just "Butt" for short. I would say Butt... the loin is where pork chops come from and runs down the back bone from the ham which is the back leg of a pig to the shoulder... cut the shoulder off and cut the hams off then remove the ribs and you have a pork loin. A four letter word using letters from companies is spam.