Pork Shoulder / Pork Butt:
Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising.
Picnic:
Still considered Pork shoulder, which can also be labeled as Picnic Shoulder, comes from the thinner, triangle-shaped end of the pig's shoulder, just above the front leg. It has less marbling and fat than pork butt. Good for pulled pork, but not as flavorful and the Pork Butt. Best roasted, braised or stewed.
Pork Ribs:
Pork ribs come in 4 basic cuts—The 4 main types of pork ribs are spareribs, St. Louis-style ribs, country-style ribs, and baby back ribs, depending on the section of the hog where they originated. Baby-Back ribs are the most tender and may be grilled, roasted or combination cooked.
Pork Belly:
Pork Belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from the underside after the loin and spareribs have been removed. This is a fatty meat, mostly used for flavoring other preparations. Can be served in small amounts.
Pork Belly is generally oven roasted.
Ham:
The back leg of the hog is where we get fresh or smoked ham. Fresh hams are usually roasted, or ground and used for sausage.
Pork Loin:
The area between the shoulder and back legs is the leanest and most tender. Rib and Loin Chops are cut from this area, as are Pork Loin Roasts and Tenderloin Roasts. These cuts will be dry if overcooked. Consider roasting or braising.