pork butt, pork shoulder blade Boston roast, Boston butt, Boston shoulder
The top portion of the front leg of the hog, pork shoulder is commonly used for braising, roasting, or barbecue. It's often sold as two separate cuts: pork shoulder butt (the upper half), or picnic shoulder (the lower half). The butt is especially favored by sausage makers and barbecuers (it makes great pulled pork sandiwches) because its relatively high fat content—25% to 30%—bastes the meat during cooking, keeping it moist and juicy.
Country-style style pork ribs can substitute in most braising or barbecue recipes.
A bone-in roast will generally offer more flavor.
If it still has its thick skin attached, removed it with a sharp knife, but leave a thin layer of fat on to keep the meat moist.