Typically I use a boneless pork loin. If I'm making a pulled pork dish I use a butt roast aka shoulder roast.
NO, ham is from the leg, POrk SHoulder is not the same cut at all. and roast pork does not tell me where from the pig, just that is is pig.
The recommended internal temperature for cooking a pork butt roast is 145F (63C) to ensure it is safe to eat.
The recommended internal temperature for a pork shoulder roast is 145F (63C) according to the USDA guidelines for safe cooking.
The part of a pig that pork steaks come from is typically the shoulder. Pork steaks can also come from the leg or loin of the pig.
Pork roasts come from pigs. The name of the roast usually indicates the part of the carcass from which the roast was cut. A loin roast comes from the side of the animal, a shoulder roast comes from the shoulder of the pig, and so forth.
pork LOIN ------ The loin is actually between the shoulder and the leg. In the old days, though, a particular cut of pork shoulder used to be called, I kid you not, "Boston Butt" or just "Butt" for short. I would say Butt... the loin is where pork chops come from and runs down the back bone from the ham which is the back leg of a pig to the shoulder... cut the shoulder off and cut the hams off then remove the ribs and you have a pork loin. A four letter word using letters from companies is spam.
There is a part called the Shoulder Butt where you would get: bone-in blade roast, blade roast, blade steak, ground pork and sausage.If you are asking about the butt, the leg of the hog, then the Ham section can provide these cuts: bone-in fresh ham, smoked ham, leg cutlets, boneless ham roast; also butt roast and ground meat (for hot dogs and kielbasa).The Ham (leg section) includes the butt end near the tail and the shank end near the leg.Charts can be found here: http:/www.virtualweberbullet.com/meatcharts.html
Porcetta is a pork shoulder roast prepared with garlic, basil, rosemary and other herbs.
The top part of a pork shoulder is called a Boston butt while the lower part is known as a picnic.
i have used both and you couldn't be able to tell the difference. so which ever one you have on hand, or which ever is cheaper in the market that day. bottom line, the tamales if done right always taste amazing..enjoy;)
Pig is pork. The butt is the ham, the shoulder is the butt and the bacon, I think, is either is side or the back. Then their are the ribs. Neck meat and left over meat is turned into ground pork or sausages.