I’ve Googled this every way I can think of, including here, but only come up with articles on how not to dry out a pork butt, lol 😂 ... My first ever pork butt, & due to circumstances BMC, this is what I was able to buy at Kroger, but I cannot find this labeling anywhere... what the he’ll is "dry pork butts SR 1PC"? I’m going out on a limb and guessing it is indeed a Butt, guessing SR means "shoulder", and "1PC" means "one piece", but just guesses, since it was all they had, no butcher on-site, and now it doesn’t match any of the USDA labels, even the 9442 code... I’m stumped... it does feel like there’s a shoulder blade in there, and I’ll pull it out of cryovac this weekend, but want to plan my cook... my BIGGEST question is why "DRY"? I see nothing on the label indicating it is brined, but since I can find no reference, I hate to assume! Can anyone help out here?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
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I bet that label has been in their system forever. Some one probably saw that title and clicked the button knowing it was a butt/pork. Who ever decided print that likely has no clue. That’s just my thoughts though.
Thanks guys! There’s no other labeling, no ingredients listed, so I’m gonna unwrap it & trim it... I’ll post pics, but I’m gonna pretty much dry brine it, hit it with Memphis Dust & smoke it all day with a little pecan
Interesting that with regulation in the meat industry to the point of having meat codes (9442 above), that descriptions aren't standardized as well. When I started smoking, I thought a pork butt came from the rear of the animal. Now I always call it a pork shoulder, because that's clearer. But I'm an engineer.
I still have real pork butt (ham) on my list of meats to smoke.
They just want you to get to know the hog so you can appreciate the sacrifice it made for you. He was an older hog, hence the SR (Senior). DRY could be either his sense of humor or his avoidance of alcohol.
That's just the sacrificial peice meant for old guys that aren't going to cook it properly. The butcher knew what was going to happen to some of ones he sold.
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