Instructions

1. Decide which method of cooking your recipe calls for. If you are dry-roasting in your oven, look for pork shoulder labeled "picnic" or "pork shoulder arm picnic roast." This cut contains the bone but more than enough meat to feed at least six people.

2. Look for pork shoulder labeled "boston butt." This skinless, well-marbled chunk of pork shoulder works well in pork stews or soups. Since it doesn't contain skin, it works better with moist heat cooking rather than oven cooking or outside grilling.

3. Buy pork shoulder labeled "fresh ham" if you're oven baking for health-conscious people. While the fresh ham has skin, its meat contains little fat but just enough moisture to make a flavor dinner roast.

4. Choose the picnic cut for making pulled pork or Cuban-style pork roast. Make sure to buy a bone-in piece, which produces more tender meat. Also make sure that the roast contains skin and some rind at its tip. This skin layer protects the meat during the long, slow roasting these recipes call for.