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The shoulder is the primal cut that includes the front leg and the section at the top of the leg. It contains a higher level of fat than the other cuts of pork, which provides it with a lot of flavor and tenderness, but also causes the cuts from this area to add more fat into our diets than the meat from some of the other primal cuts.The fat content in the shoulder makes this cut desirable for making sausage and when well-trimmed, it is used for lean ground pork and is also cubed or cut into strips to use for kabobs, stir-frying or stewing.The shoulder is one of the most flavorful and economical cuts. | 
Pork Shoulder Picnic | The picnic shoulder is more economical but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. Many times the picnic shoulder is cured and smoked to make a picnic ham, which is ready to eat when purchased or can be heated before eating if desired. If not cured and smoked, they can be roasted, baked, braised, or simmered. The fresh meat from this cut is best cooked by methods such as roasting, braising or stewing. Steaks are especially good tasting when grilled. | | The primal shoulder, known as the picnic ham, is the lower portion of the hog's foreleg; it accounts for approximately 20% of the carcass weight. The shoulder contains the arm and shank bones and has a relatively high ratio of bone to lean meat. Because all pork comes from hogs slaughtered at a young age, the shoulder is tender enough to be cooked by any method. It is, however, one of the toughest cuts of pork. It is available smoked or fresh. The shoulder is fairly inexpensive and, when purchased fresh, it can be cut into shoulder butt steaks or boned and cut for sautéing or stewing. The foreshank is called the shoulder hock and is almost always smoked. Shoulder hocks are often simmered for long periods in soups, stews and braised dishes to add flavor and richness. | Enter the cut of meat in which you want Nutritional Information for by clicking in the box below where the word banana is and then click the "Food Search" button.
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Just Click on the links below to see a photograph of that cut, its description and nutritional data! Pork Picnic Shoulder Recipes
Courtesy of The National Pork Board. For more information visit
Pork - The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!] Peppered Pork Pot Roast with Italian Tomato-Herb Sauce - To serving, pass sauce to spoon over carved roast and vegetables. Serve with orzo.
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Roast Pork Shoulder Caribbean-Style - The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with red beans and rice and a tropical fruit salad.
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Flavorful Pork Stew - Familiar ingredients conspire to create an exotic tasting yet comforting stew. Serve with hot cooked egg noodles and sliced French bread.
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Boston Boiled Dinner - Root vegetables simmer with a smoked pork picnic shoulder for a traditional Nor'easter winter dinner. Once all ingredients are assembled in a Dutch oven (or big stew pot), they simmer to tenderness—sending aromatic reminders of a great meal to come.
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Pecos Red Stew - Richly flavored and colored with crushed
red pepper and chili powder, this is a robust Texas-style stew featuring pork and vegetables. It's great with corn bread and a combo of sliced oranges and pineapple.
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Spicecraft Roast Pork & Chop
(Formerly Chophouse and Roast Pork)
Spicecraft (Formerly F.W. Witt Seasonings).
This is a great seasoning for Pork Picnic Roasts! | Back to the Interactive Hog Chart | Last Updated -
Thursday, January 17, 2019 02:01 PM |
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