Pork Shoulder



Pork shoulder becomes supertender when it's cooked slowly over low heat, which makes it a natural choice to braise, grill or cook inside a smoker or slow cooker. According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull apart properly. A whole pork shoulder consists of the pork butt and the picnic shoulder. You'll typically find the pork butt in grocery stores when searching for pork shoulder. It's inexpensive and easy to cook. F&W's guide offers recipes that range from classic pulled pork to favorites from Latin America and beyond.

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Roasted Pork Tostadas with Citrusy Cabbage Salad
This tender citrus-and-herb-roasted pork shoulder pairs with chewy hominy and crunchy radishes and cabbage—Justin Chapple likes to serve the pork salad family-style, and let guests pile their own tostadas high with their favorite toppings. The pork reheats beautifully, making this dish easy to prepare up to 2 days ahead; toss the dressing with the reheated pork and remaining salad ingredients just before serving. Substitute black beans for hominy, if desired.
Schweinebraten (German Roast Pork Shoulder)
This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds. It’s worth your time to seek out a boneless pork shoulder with a nice, even fat cap, which is key to the dish. If the only pork shoulder available with a fat cap comes with a bone, you can ask the butcher to remove it or cut it out with a boning knife at home.
Frijoles con Puerco
Chef Jorge Guzman’s Yucatecan-influenced black beans with pork get an extra depth of flavor from charred onion and garlic as well as dried epazote, a Mexican herb with notes of camphor, mint, and citrus. Slideshow: More Pork Shoulder Recipes 
Pork Tamales
Citrus, garlic, and chile infuse pork shoulder in chef Andrew Zimmern’s take on Colombian tamales. The marinade also perks up the masarepa dough. Instead of corn husks, these tamales are traditionally wrapped and steamed in banana leaves. Slideshow: More Pork Shoulder Recipes 
Pork Braised in Milk
Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread. Slideshow: More Pork Shoulder Recipes 
Pork Shoulder Skewers
Instead of braising pork shoulder until tender, Tusk’s Sam Smith marinates thin slices of the meat to boost flavor, then skewers and grills it until melting and juicy within and nicely charred on the outside. Slideshow: More Pork Shoulder Recipes 
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Coke-Braised Pork Tacos
Coca-Cola is the secret to this super-simple braised pork recipe from TV chef Marcela Valladolid “The cola both tenderizes the pork and gives it a dark, caramelized crust,” says Valladolid. “I like to shred this pork and serve right in the casserole that it cooks in. I lay out bowls of toppings so everyone can build their own tacos.” If you can get it, Valladolid also recommends using Mexican cola for richer flavor. Slideshow: More Taco Recipes 
Pomegranate-Glazed Pork Skewers
Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. The onion-parsley salad is a classic kebab accompaniment Paula was taught by a master of kebabs, Burhan Çağdaş of Gaziantep, Turkey.—Emily Kaiser ThelinExcerpted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life Slideshow: More Pork Shoulder Recipes 

Pork Milanese with Gribiche Sauce

At Manhattan’s Wildair, breaded and fried pork shoulder cutlets are served with gribiche—a chunky, tangy sauce studded with hard-boiled eggs and pickles. Pair the dish with a light Pinot Noir. Slideshow:  More Pork Recipes