Pork Shoulder

Slow cooking turns pork shoulder into tender, tasty meat by breaking down fibers.

Flavor

How to use it

Pulled Pork Perfection. Slow roast until collagen transforms to gelatin, making the meat fall apart.

Classic Carnitas. Rendered fat adds richness; crisp it up at the end for contrast.

Common mistakes

• Stop too soon and you'll be gnawing on tough pork.
• Skip browning, and your pork misses that savory crust.

What goes with pork shoulder

• Fennel Seed. Fennel's sweet licorice cuts through fatty pork shoulder.
• Cabbage. Cabbage takes up pork's rich drippings in a classic pairing.
• Gochujang. Gochujang's sweet heat clings to slow-cooked pork shoulder and stands up to its richness.
• Scotch Bonnet. Rich pork shoulder holds up to scotch bonnet's heat in jerk pork.
• Tortilla. Slow-cooked pork shoulder is the classic taco filling in carnitas.
• Doubanjiang. Doubanjiang's savory heat suits fatty pork in twice-cooked pork and braises.
• Sage. Sage's camphoraceous scent suits the fattiness of pork shoulder.
• Vinegar. Vinegar's acidity helps break down the proteins, tenderizing pork.

Try tonight

• Pulled pork sandwiches
• Pork shoulder stew
• Roasted pork with citrus glaze

Storage

Refrigerate for up to 3-5 days or freeze for longer storage.