Just think of A Boston Butt and a Picnic Roast being roomates - but the Picnic Roast lives in the basement. It still comes from the shoulder, just the bottom part. This particular cut of meat is a shoulder of ham containing the arm bone, the shank bone and a part of the blade bone. For us though, more bone means more flavor!
You know the deal - low and slow! To achieve the desired fall-off-the-bone perfection, you need to cook your pork butt to 180-200°F, and keep it there for a few hours. This time allows the connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by using REAL stocks and bone broths along with fresh herbs in your braising liquid. One final piece of flavor voodoo is to not be afraid of acid. Always finish a deep braise with vinegar or fresh citrus. If you prefer to BBQ / smoke your pork butt, use real wood or wood chips and lump hardwood charcoal. You want your meat to be as dry as possible before going on a smoker to build a good pellicle for the smoke to adhere to. ***Pro Tip*** I once had a smoke master tell me that Charcoal and Pork Fat creates some of the best smoke flavor you'll ever try.
Just Below the Boston Butt on the shoulder, you'll find the picnic area of the hog. This cut tends to be a little tougher than the Butt, buttttt it's still really tasty.