Pork Butt/Shoulder

Don’t let the name fool you – Pork Butt is actually on the upper part of the foreleg of the pig, while Pork Shoulder is on the lower part.  This is another cut that benefits from the “low and slow” method.  Cooking slowly at a low temperature will coax out the flavor. Pork Butt is excellent braised and is often what you’re eating in a pulled pork sandwich, and is the star in many Cuban dishes.