Get confused with the two different cuts. I love slow cooked pulled pork but my grocery store only sells bone in pork shoulder with the skin (Which I love crispy and crunchy). I want to make pulled pork this weekend or perniel ( Not really sure if that is how you spell it but im talking about the slow cooked pork you can get at Puerto Rican and other types of restaurants. Can anyone explain the difference and then does it matter if the bone is in? Any cooking ideas and recipes on how I can do this. I have a slow cooker and roasting pan so either method is good for me. Thanks in advance.