Pork Shoulder

Pork Shoulder

$10.00 /lb.
Avg. 4.14 lb.

A fun fact about the pork shoulder cut is its notable role in the creation of the famous dish "pulled pork," a staple in American barbecue cuisine, especially in the Southern United States. What makes this particularly interesting is the transformation of a cut that was once considered less desirable due to its high fat and connective tissue content into one of the most celebrated dishes in American culinary culture.

The Pork Shoulder is a cut of meat that comes from the upper part of the front leg of the pig, extending down to the top of the front leg. This cut includes both the shoulder blade (scapula) and the area around it. It is known for its rich marbling of fat and connective tissue, which makes it ideal for slow-cooking methods such as braising, slow roasting, smoking, or making pulled pork.

The Pork Shoulder is divided into two main parts: the "Boston butt" (or simply "butt") and the "picnic shoulder" (or "picnic roast"). The Boston butt is the higher portion of the shoulder, above the front leg, and is generally considered the better cut for making pulled pork due to its consistent marbling and shape, making it easier to cook and shred. The picnic shoulder includes the lower part of the shoulder and is closer to the leg; it is also well-suited for slow cooking but may contain more bone and skin.

Because of the high amount of fat and connective tissue, Pork Shoulder becomes very tender and flavorful when cooked slowly at low temperatures. This cut is highly versatile and can be used in a wide variety of dishes across different cuisines, from American barbecue to Mexican carnitas and Italian porchetta. The slow cooking process allows the fat to render and the connective tissue to gelatinize, resulting in moist, tender meat that easily pulls apart.


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