Common pork cuts:
Shoulder Butt: Blade roast/Boston butt (bone-in or boneless), blade steak, ground pork, sausage.
Picnic Shoulder: Arm picnic roast, smoked picnic, smoked hocks.
Loin: Sirloin chops, rib chops, loin chops, center rib roast (rack of pork/“crown rib”), sirloin roast, boneless loin roast, tenderloin, Canadian-style bacon, country-style ribs, back ribs.
Side: Spareribs, bacon.
Leg: Ham (bone-in or boneless and fresh or smoked), leg cutlets.
Source: National Pork Board
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