<P> In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt . This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand", or, as noted above, "pork shoulder on the bone". </P> <P> In Latin American Spanish the cut is known as paleta de puerco, and is the main ingredient in the Mexican dish carnitas and in the Caribbean dishes lechon asado and pernil . </P> <P> In Mexican Spanish, this cut is also known as the espaldilla (literally "little back"). </P> <P> In Argentina, this cut is incredibly popular and is known as bondiola . </P>

Where does the pork picnic roast come from