We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is Pork Shoulder?

By Megan Shoop
Updated: May 16, 2024
Views: 24,624
References
Share

Pork shoulder is a cut of meat that extends from a pig’s front ankle to the center line between the shoulder blades. It encompasses the entire shoulder joint, ending at the left side near the base of the pig’s neck and on the right side at the top of the rib cage. One may purchase an entire pork shoulder, also called pork butt, but it is more commonly sectioned into two or three pieces. American butchers typically only slice the shoulder into two pieces, while British butchers slice it into three.

When butchering a pork shoulder, the top of the shoulder is called a blade roast or a Boston-style shoulder. In American butchery, this refers to the cut of meat that begins between the shoulder blades and ends just above the shoulder joint. Most pork shoulder cuts are very fatty, which is favorable to those looking for a shoulder cut that will absorb flavor easily and remain moist during long cooking times.

In Great Britain, the blade pork roast is a triangular cut of meat that starts just above the shoulder joint and extends diagonally backward to the base of the shoulder blade. The small, triangular strip of flesh just above the British blade roast is called the spare rib roast. In the United States, the spare ribs are the top section of the actual rib cage. Both cuts of meat taste similar, though the British version is meatier and is marbled with fat.

The area of the pig from just above the shoulder joint to the top of the hoof is called the shoulder arm roast in American cooking, and the hand roast in British cooking. The name is the only real difference between the cuts of meat — both encompass the same bone and muscle areas. Those looking for a leaner cut of meat may prefer a hand or arm shoulder roast over pork butt or blade roast. Arm shoulder roast contains slightly more connective tissue than the other parts of the pork shoulder, but less fat.

The key to cooking any cut of pork shoulder is usually moisture. Marinades and low, slow cooking times allow the flavors to work throughout the pork and give it a juicy, tender texture. Some cooks prefer to smoke their shoulders in a small, ceramic smoker for up to 24 hours. Others like the faster method of using a slow cooker, which takes only about 10 hours. Arm shoulder roast may require a coating of olive oil or another fat to keep it from becoming dry.

Once fully cooked, pork shoulder should shred easily with a pair of forks. It may then become part of flavor-infused soups, stews, barbecue sandwiches, or even pork tacos. One might also save the drippings from cooking a shoulder roast to make pork gravy.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources

Related Articles

Discussion Comments
By Buster29 — On Jan 03, 2015

I like to put a dry rub on a pork shoulder and let it sit in the fridge for a while before I cook it. I put it in a large roasting pan and add a little water and some liquid smoke, but a lot of other people will put it into a smoker and let it cook low and slow overnight. I prefer to cover a roasting pan with aluminum foil and let it cook in a 200 degree oven for at least 10 hours.

I think the best way to eat pulled pork shoulder is on a fresh hamburger bun with vinegar slaw, sliced pickles and a little red barbecue sauce. Vinegar slaw is not universal, though. If I can't get it, I mix a little bottled barbecue sauce into the pulled meat and eat it without a bun.

By mrwormy — On Jan 02, 2015

Around here, pork shoulder is the preferred cut for pulled pork barbecue, but Boston butt is usually less expensive. Both cuts can be delicious when prepared "low and slow", but I think pork shoulder is a better cut overall. Boston butt has a lot more fat and gristle than pork shoulder, for one thing.

Share
https://www.delightedcooking.com/what-is-pork-shoulder.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.