Qu'est-ce que le/la/l'Pork Shoulder ?
A primal cut of pork from the shoulder of the hog, rich in connective tissue, ideal for slow cooking and shredding.
"Also known as Boston Butt in the US, despite coming from the shoulder, a name derived from colonial barrel packaging."
Quel goût a le/la/l'Pork Shoulder ?
Rich, Savory, Umami, Fatty
- Taste
- Savory, Umami, Rich, Meaty
- Texture
- Tough (raw), Tender, Juicy, Shredded (cooked)
- Aroma
- Porky, Meaty
- Acidity
- Low
Technical Metrics
Collagen Content
High (breaks down into gelatin)
Ideal Cooking Method
Slow-Roasting/Braising
Protein per 100g
~26g
Valeurs nutritionnelles
Per 4 oz (112g)Le secret du chef
To achieve incredibly tender and juicy pulled pork, slow cook the shoulder until it reaches an internal temperature of 200-205°F (93-96°C), allowing the collagen to fully break down.
Substituts & Proportions pour Pork Shoulder
Le meilleur substitut pour le/la/l'Pork Shoulder est Pork Butt (Boston Butt), à utiliser dans un rapport de 1:1. Very similar cut, often used interchangeably for pulled pork.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Pork Butt (Boston Butt) Meilleur | 1:1 | Very similar cut, often used interchangeably for pulled pork. |
| Beef Chuck Roast | 1:1 | For beef dishes requiring slow cooking and shredding. |
| Lamb Shoulder | 1:1 | Similar fat content and suitability for slow cooking. |
| Jackfruit (young green) | 1:1 | Vegetarian option, excellent for "pulled" texture, needs seasoning. |
Comment choisir et conserver le/la/l'Pork Shoulder
- Look for good marbling.
- Bone-in cuts often yield more flavor but require longer cooking.
Quels accords culinaires avec le/la/l'Pork Shoulder ?
- BBQ Sauce
- Cabbage
- Potatoes
- Cornbread
- Apples
- Spices
Questions fréquentes
Quel goût a le Pork Shoulder ?
Rich, Savory, Umami, Fatty Porky, Meaty
Quel est un bon substitut pour Pork Shoulder ?
Le meilleur substitut est Pork Butt (Boston Butt) (1:1). Very similar cut, often used interchangeably for pulled pork.
Comment choisir et conserver le Pork Shoulder ?
Look for good marbling. Bone-in cuts often yield more flavor but require longer cooking.
