Pork Shoulder Recipes

What Is Pork Shoulder?

The pork shoulder is a relatively fatty section of pork from the upper arm and back regions of the animal. Also called the shoulder butt or shoulder blade, this portion of meat is generally tougher than other cuts, but the marbled fat makes it juicier as well in both boneless and bone-in cuts. A generous cut of meat, it is suitable for large families or events, particularly because it is also more economical than other pork cuts.

Tips for Pork Shoulder Recipes

There are many different pork shoulder recipes, including kebobs, roasts, stir fry, smoking, barbequing, and sausage. Pulled pork is one of the most popular recipes to use shoulder meat. Though pork is naturally leaner than many poultry meats, shoulder cuts have a higher percentage of fat and should be trimmed as much as possible prior to cooking to keep the dish healthier. If roasting the meat, drain excess fat periodically or use a specialized roasting pan to remove drippings. Pork should always be cooked to an internal temperature of 160 degrees Fahrenheit – measured at the thickest part of the cut without touching bone for an accurate reading.

Pork shoulder can be braised, grilled, simmered, fried, or roasted, and it pairs well with many different side dishes and sauces, including fruits and ethnic flavorings. Leftover meat can be pulled or sliced for sandwiches or reheated for additional dishes, but it should always be stored in the coldest part of the refrigerator to prevent spoilage.