What is a pork shoulder?
pork arm is a cut of meat that extends from the front ankle pig to the center line between the shoulder blades. It includes the entire shoulder joint, ends on the left side near the base of the pig's neck and on the right side at the top of the thoracic cage. One can buy a whole pork arm, also called pork butt, but is more often divided into two or three pieces. American butchers usually cut the arm into two pieces, while British butchers cut them into three.
When a pork arm is formed, the upper part of the arm is called a roast blade or a Boston arm. In the US butcher shop, this concerns the cut of meat that starts between the shoulder blades and ends just above the shoulder joint. Most pork arm cuts are very oily, which is favorable for those looking for shoulders that easily absorb the taste and remain moist during a long cooking time.
In the UK, the pork roast is a triangular cut of meat, which starts just above the shoulder joint and extends diagonally back to the base of the blade. SmallThe triangular strip of meat just above the British blade is called a spare rib. In the United States, the replacement ribs are the upper part of the real rib cage. Both cuts of meat taste similar, although the British version is more massive and marbled by fat.
The pig area from just above the shoulder joint to the top of the hoof is called roast shoulder in American cooking and hand baking in British cooking. The name is the only real difference between meat cuts - both include the same bone and muscle areas. Those who are looking for a slimmer cut of meat can prefer roasting hands or shoulder on a pork butt or roast blade. The shoulder arm contains slightly more connective tissue than other parts of pork Masar, but less fat.
The key to cooking any pork shoulder cut is usually moisture. Marinades and low and slow cooking times allow the desire to work throughout the pork and give it juicy, fineé textures. Some chefs prefer smoking shoulders in a small ceramic smoker for up to 24 hours. Others like a faster way of using a slow cooker, which lasts only about 10 hours. The shoulder roast may require an olive oil or other fat coating to prevent drought.
Once the pork arm is, the pork arm should be easily shredded with a pair of forks. It can then become part of the soups of filled flavors, steamed meat, grill sandwiches or even pork tacos. One could also save drops from cooking shoulder roast to make pork sauces.