In Boston, around the time of the Revolutionary War, cuts of pork were stored and shipped in casks, or barrels, called butts. This popular cut of meat came from the upper part of a hog's shoulder, hence the name Boston butt. Very affordable, I paid only $2.00 a pound, and cooked best at low and slow temperatures, it's a marriage made in heaven with dutch oven cooking. This recipe comes from Shirley Corriher's book, Cookwise. She also brought us my all time favorite, Touch of Grace Biscuit…