Pork Shoulder Roast (Picnic)

Roast cut from the lower part of the shoulder, just above the front leg. Slightly leaner than the adjacent Boston Butt Roast. Cooks up like a cross between a shank/hock and a Boston. A bit less intramuscular fat and more collagen than the butt, but more fat than a shank. Low temperature and longer cook time in the oven, crock-pot, or smoker yields succulent, fall-off-the-bone meat.  Great for carnitas or pulled pork. Toss it in the slow cooker for an easy weeknight meal!