The back "shoulder" of a pig would be called a haunch or a ham. You generally make "pulled pork" from a Pork shoulder cut (either butt or shank). The butt portion is most popular because it has less bone and less connective "stuff" in it. The shank portion can make some tasty ...
fresh pork leg: This makes a great roast for a large crowd. It's usually cured as ham, so you might have to special-order it to get it fresh. It's sold either boneless or bone-in, and either whole or halved. The bottom half is called the shank portion
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Once you've cooked it (remember cooking is a whole nuther lesson about vinegar mops), let it sit for 10-15 min (you always let the meat you cook sit for a few minutes to let the juices settle). You can then pull (you can pull with your fingers, you can pulled with forks, you ...