inside, despite the fact that it actually came from the shoulder of the hog To this day, the term is widely used Depending on what part of the country you come from, you’ll see pork shoulders labeled shoulder, butt, Boston butt, or blade roast, while the lower part of the front is sold as picnic shoulder Ironically, you’ll never see pork shoulder labeled “Boston butt” in Boston itself Had our forebears deigned to ship pork in 10-gallon barrels, we might have found ourselves spooning slow-cooked pulled Boston firkin into our BBQ sandwiches, or perhaps making our Italian sausages out of Boston puncheon, from 84-gallon barrels Or, if those shoulders were shipped to New Mexico in 18-gallon barrels, they’d be chowing down on chile verde made with Boston rundlet So then the question is, what they call the anatomical butt of the pig? That’d be the ham ULTRA-CRISP SLOWROASTED PORK SHOULDER This recipe is designed for bone-in, skin-on pork shoulder and produces very crisp skin, but it’ll work just as well for a boneless skin-on shoulder, making your life a bit easier Be careful when this thing comes out of the oven, because the sight of that glorious skin in all its crackling glory has been known to induce fainting spells NOTES: If you want to serve your pork with a sauce, try Salsa Verde ( here), Peruvian-Style Spicy Jalapeño Sauce (here), your favorite barbecue sauce, or Chimichurri Sauce (here), or offer your guests a choice of two or more of these Alternatively, do not use aluminum foil when roasting After roasting, drain off the excess fat and deglaze the baking sheet by setting it over a single burner and adding 2 cups dry white wine or chicken stock, or a combination of both Scrape up the browned bits, transfer the liquid to a small saucepan, season to taste, and, off the heat, whisk in tablespoons butter Serve this pan sauce with the pork ... of the oven, because the sight of that glorious skin in all its crackling glory has been known to induce fainting spells NOTES: If you want to serve your pork with a sauce, try Salsa Verde ( here),... here), Peruvian-Style Spicy Jalapeño Sauce (here), your favorite barbecue sauce, or Chimichurri Sauce (here), or offer your guests a choice of two or more of these Alternatively, do not use aluminum foil when roasting... roasting, drain off the excess fat and deglaze the baking sheet by setting it over a single burner and adding 2 cups dry white wine or chicken stock, or a combination of both Scrape up the browned bits, transfer the liquid to