How are you doing Ped?
There is a post somewhere that Steve has put on which explains some of the Pork cuts, it has an image from one of his books which is ideal to show your butcher.
Effectively there are only a couple of terms your butcher may not understand the rest is common language for most of the butchers I have come across.
Cuts may depend on the size/amount of meat you actually want.
i.e. Beef brisket when bought for competition should be fairly straight forward, you would want a whole brisket with the point and the flat (Essentially two muscles)
the pork can be referred to in different ways, generally it's called a Butt which is in actual fact the shoulder of the pig. There are two main parts of the shoulder cut, the picnic and the butt, and depending on what you ask for would usually depend on which side of the shoulder you get.
http://whatscookingwithdoc.wordpress.co ... lling-102/ribs will vary you can have belly ribs, spares and baby backs, depending on where the ribs are cut will depend on the type of ribs you have. i.e if the rib is cut from the top near the spine it would be a baby back, lower down would be spares etc
I would PM Steve for the name of his book, it's quite interesting.