Figure 3.
We found that pork cuts from the shoulder of the pig are best for stewing. These cuts have enough fat (the loin, for instance, is much too lean for stewing) to keep the meat moist as it cooks. We recommend buying a boneless Boston butt (also called a pork shoulder blade Boston roast) or a picnic roast (also called a pork shoulder arm picnic roast) and cutting the roast into 1 ¹/₂-inch cubes yourself
(see figure 5). A bone-in roast can be used but will require more effort to prepare. You may also buy pork stew meat, but the pieces are likely to be irregularly sized and can come from various parts of the animal.