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Question - Shoulder versus butt

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Posted by: allTheKingsMen on 2007/07/02 20:38:56

I've always thought pork shoulder = butt. So when my wife said Costco had pork shoulders I told her to pick up a couple, figuring they just didn't want to list them as butts, sort of like they call the fish orange roughy instead of what it used to be known as, "slimehead."
However, when I got home, I noticed two things. First, it was boneless, and then it weighed almost 15#. Given everything I've read here was 6-8# on average, and bone-in, I'm suspicious I don't have quite the right cut here. Did I mention I have two? At least they were dirt cheap.

So I'm planning on starting these tomorrow night (and yes, we'll be freezing leftovers). Questions:
1. Am I going to end up with some reasonable impersonation of pulled pork?
2. Am I looking at a 30 hour cook given the 15# weight and, if so, can I cut that down by cutting into half? I've read here it is the weight of each butt, not the total, that drives the cook time, so I'm assuming cut in half would help, although I'm not sure why since it isn't all that much extra surface area.
3. What other uses for pork shoulder? If I grind it am I on my way to a potentially hugemongous fatty!?

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