Pork Shoulder

Pork shoulder is a cut of meat taken from the front upper part of the pig, specifically from the shoulder and blade area. It is a fattier and more connective-tissue-rich cut, which makes it ideal for slow cooking, braising, and roasting. During long cooking, the collagen in the muscle breaks down into gelatin, resulting in incredibly juicy and tender meat. It is widely used for stews, ragouts, roasts, and pulled pork dishes. It is also a popular ingredient in the production of sausages and cold cuts. In terms of flavour, it is richer and more pronounced than leaner cuts such as the leg or tenderloin.