In the local chain supermarket (western US) they sell both "pork country-style ribs" and "country-style pork shoulder". Both are cut into 2-4" strips, bone-in or no bone.
In recent times the pork shoulder we have been using has been hard to find and expensive. The pork ribs have been plentiful and much lower cost.
We cut these into 1" squares to use in stew dishes. Is there any significant differences in how these will come out in stews?
Or maybe it's just a naming convention to confuse people?
EDIT: These are regular oven baked stews, maybe 1 hour, not slow cooking. Either pork and vegetables in broth, or in barbecue sauce.
My main concern is whether there would be any significant difference in texture or taste, fat content, or how well the cubes hold together.