A "fresh picnic ham" I understand--it's the front leg of a pig, with the skin attached, right? But what is a "pork shoulder blade roast, bone in"? Different from a regular pork shoulder roast? Specifically, can I cook the bone-in one in a recipe calling for boneless pork shoulder Boston roast? Are all the shoulder cuts suitable for long, slow roasting (as opposed to the loin, for example)? Thanks for your insights on this.