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11.06.2006

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this little piggie an illustrated guide to pork cuts
by Yee-Fan Sun 
|
1 2 3 4 5 6 7
continued from page 2

Click on a section to find out more about the different cuts that come from each one, and what to do with them..

Shoulder or butt
Oddly enough, the shoulder and butt refer more or less to the same part of the pig; it seems that some farmer from way back when may not have known derriere from elbow, so to speak, and though the butt’s sort of a misnomer, the name’s stuck. Shoulder/butt cuts tend to have a higher proportion of fat to lean; this makes them ideal for slow cooking techniques.

What the label might say... What to do with it...
Boston butt, blade Boston roast, shoulder butt Whole: braise, roast
Chopped: braise, stew
Shoulder roast Whole: roast, braise
Chopped: braise, stew
Ground pork Sauté/pan-fry, simmer

check out the picnic shoulder cuts

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