Also known as "Boston butt" or "picnic shoulder" pork shoulder is an inexpensive well-marbled cut of meat that comes from the upper portion of the foreleg of the pig (despite the "butt" name). You can choose boneless cuts which cook in a shorter time or bone-in cuts which have a bit more flavor. The "Boston butt" has a bit more fat making it super tender while the "picnic shoulder" has more connective tissue and takes a bit longer to cook. Either can be used in any recipe.
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RECIPE FOR CRISPY ROASTED PORK SHOE WITH SWEED (ZWANDEL) AND HOMEMADE SAUCE
The shoulder is a heavily used muscle so the meat is quite tough. Cooking it slowly and at a low temperature melts the gelatin and softens the muscle fibers resulting in fall-apart tender meat. Be sure to allow plenty of time as a four- to seven-pound roast can take all day to cook. But a little time spent cooking this roast results in great leftovers that you can easily freeze for quick meals in the future.
1. Reheat: Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour.
2. Get ready: Preheat oven to 300-325 degrees Fahrenheit (with rack in middle). Set up your smoker or get out your slow cooker or favorite Dutch oven.
