Pork shoulder is the cut of meat located above the shoulder of a pig. Unlike lean pork loin or fatty pork belly, pork shoulder has a harmonious interwoven structure of pinkish-red lean meat fibers and thin, soft layers of fat.
Its "soft, juicy, and elastic" texture: Thanks to its ideal lean-to-fat ratio, pork shoulder doesn't dry out like tenderloin or loin when cooked, but retains moisture, softness, elasticity, and juiciness. This is the cut of meat with the most "healthy" texture.
Its "rich, sweet, and fragrant" flavor: Pork shoulder has a rich, characteristic sweetness of fresh meat, blended with the light, fragrant fat from the marbling, creating a harmonious flavor that isn't greasy.
Pork shoulder is an ingredient that "pleases" all tastes:
Braised/Stewed pork shoulder: Braised with pepper, braised in soy sauce, or stewed in fish sauce. The tender, flavorful meat, with its melted fat blending into the rich, savory sauce, is absolutely delicious with hot rice.
Grilled pork shoulder: Due to its tenderness and moisture, pork shoulder is an excellent choice for grilled meats, from whole cuts to skewers. The grilled meat doesn't dry out, the surface is golden brown, and the inside is juicy.
Ground pork shoulder: Pork shoulder is also a perfect ingredient for filling spring rolls, dumplings, and meatballs. The balanced lean-to-fat ratio prevents the filling from becoming dry and tough.
Stir-fried pork shoulder: Stir-fried with various vegetables. The quick cooking time helps the meat retain its natural crispness and sweetness.
