Ingredient:Pork shoulder: Difference between revisions
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[[File: | [[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. | ||
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- 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. | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Proteins]] | [[Category:Proteins]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
Latest revision as of 15:20, 16 October 2026
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.
| 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.
