No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this tough cut tender.
Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
The term "pork butt" is confusing until we realize that "butts" are cask like barrels traditionally used to transport pork--and whisky.