Surprisingly, pork shoulder and butt come from neighboring sections of the animal.
Butt doesn't allude to anatomy; instead, the cut comes from a frontal region, just above the first pair of legs, which is what is known as the shoulder cut.
Due to the abundant fat, these cuts are excellent in slow-cooking methods.
Pork butt is the classic go-to in barbecue applications like Southern-style pulled pork.
And the pork shoulder is employed in Mexican-style carnitas, an especially tasty preparation that braises the meat until very soft.
Therefore this cut also works in a classic braise. Low and slow, these pork cuts both yield terrifically tender creations.
If you're looking to enjoy the meat's flavor without shredding, both cuts can also be prepared as a pork steak.