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Richard H. Turner's Carolina Cue or Pulled Pork Butt

In the butcher's lexicon, there is - it has to be said - a whole host of slang, names and terminology that ordinarily would swoop over most of our heads. Largely because they make no sense.


Cuts such as the popes-eye, coulotte and the London Broil often get whispered with quiet aplomb behind the counter. And a mention of a shifty in the 'dee-lob', for 'yelibbs' and 'potches', will usually cast a frown or two in front of the counter.


However, we have noticed that most customers these days are fairly knowledgeable and they usually see through the banter and know exactly what we are talking about, and what they want.


Except perhaps for pork butt. That still causes confusion. Because it originates from the shoulder of a pig. And not the, ahem...butt.

The word 'butt' in itself is an Americanism and the origins of this cut lie routed in US history and a penchant for BBQ - where meat is smoked and cooked, low and slow.


Neatly and succinctly summed by one of our followers on socials, Richard, the cut was named as such because:  In pre-revolutionary America, cheap cuts such as hams and shoulders were packed into barrels for storage. They were called butts from Latin word 'Buttis'. This particular shoulder cut was popular in Boston, hence the name Boston Butt.


We ran this by our own Richard, who confirmed with a beam - 'Yeah, that's right. Great piece of pork to put in the smoker, done Carolina style and pulled. The blade bone makes all the difference for flavour. Just make sure you use a proper vinegar mop when cooking though.'

A vinegar mop?! As in a bucket of cider vinegar and industrial mop? Well, not quite, so it seems. Although the initial recipe that Mr Turner sent through did cater for 30 people, so it wouldn't have been far off.

If you are new to smoking, slow cooking on the BBQ, or if simply fancy getting your taste buds around some succulent, shredded native breed pork, this is definitely the way forward. Served up simply at the end, with a smattering of BBQ sauce, some pickled red onions and wrapped in a tortilla, you can make this joint go a long, long way. In other words, it's an excellent suggestion for parties.


No ifs or butts.


Recipe: Richard H. Turner's Carolina Cue or Pulled Pork Butt



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Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
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