A picnic cut is not a shoulder cut. The …

Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Pat Nugent.

A picnic cut is not a shoulder cut. The picnic cut (aka fresh ham) is the cut just below the shoulder and has twice as much fat as the shoulder ( aka Boston Butt). Just to be safe buy the Butt not the picnic.

Pat Nugent Also Commented

Super Crispy-Skinned Slow-Roasted Pork Shoulder
I let my shoulder roast rest 2-3 hours. I put it in an ice chest wrapped in foil then covered completely with bath towels. You will be amazed how hot it remains and how much more juicy it becomes. Take it out of the ice chest and right to a pre-heated 500 degree oven.

Super Crispy-Skinned Slow-Roasted Pork Shoulder
Yes, the picnic ham is attached to the shoulder (butt) and should be done low and slow.

Super Crispy-Skinned Slow-Roasted Pork Shoulder
Your tip about putting the butt back in the oven at 500 degrees for a few minutes is a great little secret. I will be sure and try the next time we do Boston Butt or fresh picnic ham, which is very often.

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.