Pork Shoulder

Pork Blade Shoulder

Pork Shoulder is a "primal cut", one of the main divisions of a pig's carcass before it is cut up further into smaller pieces for consumers. It will be approximately 1/5th of the weight of the carcass.

In some definitions, the entire front leg is included as well as the shoulder, but most definitions treat the leg separately.

A whole shoulder will weigh anywhere from 12 to 18 pounds / 5 1/2 to 8 kg (minus the leg.)

It contains arm and shank bones.

Because of all the fat in this area of the pig, this area is beloved of barbequers, as there's enough fat for the meat to baste itself and to allow for a long, slow cook to allow a smoky taste to get into the meat. As it cooks, though the fat renders out, it stays in long enough during cooking to keep the meat moist and very flavourful.

It's cut into two smaller areas, the upper part into the Boston Butt area, and the lower into the Picnic Shoulder area. These may be further cut into chops, or into Pork Stewing Meat.

Some cuts are also available smoked.

Generally, slow-roast or braise meat from the Pork Shoulder, though if it is from young pigs, it will be very tender, and you can cook it almost any way you want.

Cooking Tips for Pork Shoulder

Cook roasts at 350 F / 180 C / Gas mark 4 to 5.

For medium well-done, 30 minutes per pound (450g) plus 30 minutes "for the pot".
For well-done, 35 minutes per pound (450g) plus 35 minutes "for the pot".

On a barbeque or gas grill, cook low and slow over indirect heat.

Recipe Search

Also called:

Échine de porc, Soc de porc (French); Schopf, Schweinenacken (German); Pernil de Cerdo (Spanish)

Other entries for: Pork Shoulder
Pork Blade Steak, Pork Butt, Pork Chine, Pork Cube Steak, Pork Picnic Shoulder, Pork Shoulder Roast, Pork Shoulder, Pork Stewing Meat, Smoked Cottage Roll, Sweet Pickled Cottage Roll

Other entries for: Pork
Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Stewing Pork, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak