Pork shoulder is a primal, or primary, cut of meat from a pig that includes the front leg. Since many of the muscles are well exercised, the flesh is flavorful but still has marbled intramuscular fat. This makes it a prime source for sausage, but the various subprimal, and secondary cuts generally need low-and-slow cooking methods like braising, roasting, smoking or stewing.
The major subprimal pieces are Pork Butt, also known as Boston Butt, from the top of the shoulder, used to make BBQ pulled pork, and the Pork Shoulder Roast. Individual cuts from the primal shoulder include boneless blade-end roast, coppa roast, hocks and pork blade steaks.
Pork Butt, Pork Cushion and Pork Shoulder Roast are all from the pig's front shoulder. Pork Cushion has significantly less fat than the pork butt or Pork Shoulder. When a recipe calls for a either pork shoulder or pork butt, America's Test Kitchen highly recommends pork butt.
Pork butt, cut from the top of the shoulder, is typically a rectangular piece of skinless, well marbled meat, popularly cooked by stewing or braising and is an excellent choice for carnitas and pulled pork recipes.
Pork Cushion, taken from the anterior or front side, is a triangular shaped boneless roast typically roasted or slow cooked and used in pulled pork dishes.
Pork shoulder, also a triangle shape, is sliced from the lower part of the shoulder and is often sold with the skin'on. Pork Shoulder Roast makes a great roast and is essential in dishes that include crisp skin. - AsNotedIn
| Food Type | Meat |
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