Ingredient:Pork shoulder - Revision history

Korostysh: Undo imported revision 163 by user wikipedia>Unknown user

2026-10-16T15:20:53Z

Undo imported revision 163 by user wikipedia>Unknown user

← Older revision		Revision as of 15:20, 16 October 2026
Line 1:		Line 1:
	[[File:~~Pork_shoulder~~.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]		[[File:Schweinenacken-1.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, identifying the shoulder (butt/picnic).~~]]
	Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.		Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.

Line 26:		Line 25:
	- Braised for hours to make traditional Mexican carnitas.		- Braised for hours to make traditional Mexican carnitas.
	- Cut into large chunks for slow-simmered stews or chili.		- Cut into large chunks for slow-simmered stews or chili.

	~~== See Also ==~~
	* [[Ingredient:Pork_belly]]
	* [[Ingredient:Pork_neck]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Korostysh: 1 revision imported

2026-10-16T15:13:24Z

1 revision imported

← Older revision		Revision as of 15:13, 16 October 2026
(No difference)

wikipedia>Unknown user at 15:13, 16 October 2026

2026-10-16T15:13:24Z

← Older revision		Revision as of 15:13, 16 October 2026
Line 1:		Line 1:
	[[File:~~Schweinenacken-1~~.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]		[[File:Pork_shoulder.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]
			[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, identifying the shoulder (butt/picnic).]]
	Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.		Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.

Line 25:		Line 26:
	- Braised for hours to make traditional Mexican carnitas.		- Braised for hours to make traditional Mexican carnitas.
	- Cut into large chunks for slow-simmered stews or chili.		- Cut into large chunks for slow-simmered stews or chili.

			== See Also ==
			* [[Ingredient:Pork_belly]]
			* [[Ingredient:Pork_neck]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Korostysh at 04:20, 16 October 2026

2026-10-16T04:20:35Z

← Older revision		Revision as of 04:20, 16 October 2026
Line 1:		Line 1:
	[[File:~~Pork_shoulder~~.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]		[[File:Schweinenacken-1.jpg\|thumb\|right\|300px\|Raw, bone-in pork shoulder]]
	Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.		Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.

Korostysh: Created page with "Raw, bone-in pork shoulder Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw, untrimmed pork shoulder.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' ||..."

2026-10-16T04:19:21Z

Created page with "thumb|right|300px|Raw, bone-in pork shoulder Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw, untrimmed pork shoulder.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' ||..."

New page

[[File:Pork_shoulder.jpg|thumb|right|300px|Raw, bone-in pork shoulder]]
Pork shoulder, frequently sold as "pork butt" or "Boston butt," is a tough, highly worked muscle from the front leg of the pig. It is loaded with connective tissue and fat that requires long, slow cooking to break down.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw, untrimmed pork shoulder.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 236 kcal
|-
| '''Protein''' || 16.5 g
|-
| '''Total Fat''' || 18.0 g
|-
| '''Saturated Fat''' || 6.6 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 68 mg
|}

== Culinary Uses ==
- The quintessential cut for pulled pork and slow-smoked BBQ.
- Braised for hours to make traditional Mexican carnitas.
- Cut into large chunks for slow-simmered stews or chili.

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]