Pork Shoulder / Pork Butt

Was the shouder actual the Picnic cut, did it look like the lower portion of the leg and did it have the skin left on the majority of the cut??

That is typically what they sell for 99 lb and it has more bone, less meat and more skin. Still cooks up like pulled pork, but you have to trim off the skin and you get less end product.

It its what ^^^^ge said it should be a picnic roast, a layer of fat around the whole thing? I've did a few picnics, and find it to be a little "gamey", not that much but more than a regular butt...I prefer the bone in pork butt...

The picnic and the butt together make up a whole shoulder, so if it was a whole shoulder you can cut it in half and cook a picnic and a butt and they will both pull well, I take picnics to about 190 internal and butts to 195- 200.

There is more connective tissue and fat in a butt than a picnic, so you'll find the picnic wont stall out as long as a butt can, and will be cooked before the butt if they weigh about the same.

Some butchers will label Boston Butts as "blade in shoulder" some label picnics as "shoulder picnic" I think it all depends on what they feel like on the day, as to what they call it.