Pork Shoulder

Name: Pork shoulder — a fatty, flavourful, collagen-rich cut from the upper front leg of the pig, sold as the Boston butt (upper part) and picnic shoulder (lower part) in the United States, or hand and spring in Britain. It is the standard cut for pulled pork.

Description

Pork shoulder is a well-used muscle with plenty of fat and connective tissue, so it needs long, slow cooking, and after 8 to 12 hours in a smoker, or 4 to 5 hours in an oven, it becomes tender enough to pull apart with forks. It is the cut for Southern barbecue pulled pork, Mexican carnitas and al pastor, Filipino adobo, Chinese char siu, Goan vindaloo and German Schweinebraten.

It is cheap, and a good value cut, which feeds many people. It is also a popular choice for sausages and minced pork.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Pork shoulder is a fatty cut with considerable saturated fat, though much of the fat renders out during cooking.

How best to be consumed

Pork shoulder is cooked low and slow until it can be pulled apart.

1. Rub with salt, sugar and spices, and smoke at 110 to 120°C for 8 to 12 hours, or roast covered at 150°C for 4 to 6 hours.
2. Cook until the meat reaches about 90 to 95°C inside, when it is tender enough to pull.
3. Rest for 30 minutes, then shred with forks, and mix with the juices.
4. Serve in buns, tacos, rice bowls or salads, with slaw or pickles.
5. Skim the fat from the cooking juices.

Overconsumption could cause…

Pork shoulder is a rich cut, best in moderation.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.
3. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently. This applies to smoked and barbecued pork.
4. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
5. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to rubs, sauces and seasoned pulled pork.

GroupsPorkMammals (red meat)High proteinHigh saturated fatLow sodiumRich in seleniumRich in vitamin DFresh

Related foodsPork Mince / Ground PorkPork LegHamPork RibsPork LoinPork Chop

Wikipedia — Pulled pork, used for origin, naming and history: https://en.wikipedia.org/wiki/Pulled_pork