Pork Shoulder

Pork Shoulder – Rich, Versatile, and Full of Flavour

Pork shoulder, sourced from the front leg and shoulder of the pig, is a well-marbled cut known for its depth of flavour and versatility. This cut is typically divided into two sub-primal cuts: the upper portion, known as the Boston butt or pork butt, and the lower portion, referred to as the picnic shoulder. Both cuts are prized for their balance of meat and fat, making them ideal for a variety of cooking methods.

Culinary Applications

• Pulled Pork: The marbling and connective tissue in pork shoulder make it perfect for slow cooking methods, resulting in tender, flavourful pulled pork.

• Roasting: When roasted, pork shoulder develops a crispy exterior while maintaining a juicy interior, making it a popular choice for hearty meals.

• Braising and Stewing: The cut’s structure allows it to absorb flavours well, making it suitable for braised dishes and stews.

• Charcuterie: Pork shoulder is often used in the production of sausages and other cured meats due to its ideal fat-to-meat ratio.

Cooking Tips

• Slow Cooking: For optimal tenderness, cook pork shoulder at a low temperature over several hours. This method breaks down the connective tissue, resulting in a melt-in-your-mouth texture.

• Seasoning: Due to its rich flavour, pork shoulder pairs well with robust seasonings and marinades, enhancing its natural taste.

Whether you’re preparing traditional dishes or exploring new culinary creations, pork shoulder offers a combination of flavour and versatility that meets the demands of both chefs and consumers.