Pork Shoulder

From the upper front leg of the pig, right above the foreleg and below the neck.

Characteristics:

• Large, well-exercised muscle with a good balance of meat, fat, and connective tissue.

• Typically divided into two main sub-cuts:
  -Boston Butt (upper shoulder, near the blade) – more marbled, tender, great for pulled pork.
  -Picnic Shoulder (lower shoulder, closer to the leg) – a bit tougher, with skin and bone, but flavorful.

Brands: Estrela, Pamplona, Seara
Origin: Spain
Packing: 25-27kg/cs

Dishes:

• American BBQ pulled pork (smoked Boston Butt).

• Mexican carnitas – braised then crisped pork shoulder.

• Italian porchetta – rolled and roasted with herbs.

• Filipino adobo or lechon kawali – using chunks of shoulder.