Meat
Shoulder
Shoulder (including Boston butt and picnic in US cutting) is hard-working, well-marbled meat that shreds after long cooking—the cut behind pulled pork, carnitas, and many stews. Fat and collagen keep it moist on the smoker or in the pot. Bone-in shoulder holds shape; boneless is easier to portion. Skin-on picnic can crackle; butt is preferred for American barbecue. It is prized for forgiving slow cooks and for flavour that lean loin lacks. Smoke to probe-tender for pulled pork; braise with citrus and chilli for carnitas; cube for stews. High heat alone will not tenderise it. Rest and pull or slice as the dish requires.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.3 g
- Saturated Fat 4.83 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 68.1 mg
- Sodium 62.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 59.2 g
- Energy 193 kcal
- Water 59.2 g
- Protein 21 g
- Fat 12.3 g
- Saturated Fat 4.83 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.62 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.73 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 366 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.62 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.73 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Shoulder of Pork: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Shoulder stews and pot roasts used the cut as thrifty, flavourful meat across pig-keeping cultures.
Southern US barbecue traditions fixed pork shoulder as the pulled-pork joint.
Global food media spread carnitas and pulled-pork shoulder techniques worldwide.