Pork butt and pork shoulder are both cuts that come from a pig's shoulder area. They aren't identical; both have some key differences. Here's when to use both.

Not as familiar is following that same approach with another meat, and the best of these, in our thinking, is a pork roast, specifically the shoulder, with its rich texture thanks to ...

Often called a Boston butt or butt roast, a pork shoulder roast can be bought boneless or bone-in. They can be quite large (8 lbs.) or small (2 lbs.). We like a 6-lb. bone-in roast.

Executive Chef Russell Shearer Raised, an Urban Rooftop Bar launches new fall menu 1 W. Wacker Drive Third floor of the Renaissance Chicago Downtown Hotel Recipe: Dry Rubbed Bone in Pork Shoulder R… ...

Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

One of my favorite pig parts is the shoulder, also called the pork butt or Boston butt. It is generally purchased as a roast about 2 1/2 pounds and larger, so it can be used for several meals.

Sprinkle the roast liberally with salt, about 2 1/2 tablespoons. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours to overnight.

Rub mixture evenly over pork shoulder to completely coat and position on the rack in the roasting pan, fat cap up. Let stand at room temperature, uncovered, for 1 hour. Meanwhile, preheat oven to ...

Set-It and Forget-It Roast Pork Shoulder. ¼ cup black peppercorns. 3 tablespoons juniper berries. 1 tablespoon coriander seeds. ½ cup Diamond Crystal or ¼ cup plus 1 ½ teaspoon Morton kosher salt ...

There's good reason a large roast takes center stage at Sunday supper: leftovers can launch a week's worth of meals. For most, that cut is prime rib, leg of lamb, or pot roast.