in my area , pork shoulder is the same as the butt.
pork shoulder , as mentioned above is called picnic shoulder
this is a ref w good pictures :
https://www.americastestkitchen.com/articles/1214-the-difference-between-pork-butt-and-pork-shoulder
butt is much tastier . to solve the tenderness issue Ive SV'd butt first , then GE'd
the meat Ive shown is also called ' country style ribs ' sold w bones or not
the versions I look for @ MarketBasket are boneless , and I think higher up from the ribs
into the shoulder that sold whole is Butt.
as an example of ' Pre-GE-IDS " :
the Pork :
this is how MarketBasket markets the pork I look for " Pork Butt Bonelss Souther Style Ribs "
I have no idea why this is ' souther style " and im fairly sure this is ' boneless ' as its cut from the Butt
well above any ribs looks like this on The Plate ;
its ' dark meat ' pork . I look for the dark cuts , not the lighter cuts , which come father down the pig
and those lighter pieces of meat are Loin . avoid loin . tough . flavor less.
ready for the desalted bacon I use , to keep the surface of the meat moist :
these pork terms will vary by area and store to store in the same area .
in my area , MarketBasket is the only one to sell Butt , butchered like this .
and its not in the pork section of the meat counter all the time. some times the ' label '
has 50 % white meat loin. I wait for 100 % dark , on the next visit.
