Pork shoulder

Pork shoulder, also known as pork butt or pork collar, is a cut of meat from the upper part of the pig's shoulder. It is a relatively fatty cut, prized for its rich flavour and tenderness when slow-cooked.

Pork shoulder is a popular ingredient in a wide range of dishes, particularly those requiring slow cooking methods like roasting, braising, or stewing. Its fat content helps to keep the meat moist and tender during cooking, making it ideal for pulled pork, roasts, and stews. It is also used in processed meat products for its flavour and texture.

Pork shoulder is a source of protein and various micronutrients. As a whole food, it is not an additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The NHS Eatwell Guide recommends that people eat less red and processed meat. Dietary fat intake, particularly saturated fat, is a consideration for overall health, and pork shoulder is a fattier cut. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans (Group 1) and red meat as probably carcinogenic to humans (Group 2A).