October 21, 2014

The pork shoulder has everything a grill or acting master might wish for. Heft. Flavor. Affordability. And remarkable lull of preparation. Although a whole pork shoulder advice the range at 14 come 18 pounds and a Boston target (the top fifty percent of the shoulder—the cut most generally sold in ~ the supermarket) in ~ 5 come 7 pounds, this large hunk ’o meat constantly comes the end tender. And also that’s true even if it is you smoke, indirect grill, or spit-roast it—methods commonly used through hog-o-holics roughly Planet Barbecue.

But no all pork shoulders space equal, and to gain the biggest bang for the buck, you should know about anatomy, animal husbandry, seasoning and also grilling techniques and gear. We’ll cover all those object in this three-part series.

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1. Pork need to taste favor pork:

Hogs used to it is in bred for flavor. Today, most supermarket pork is an industrial product raised for maximum growth in minimum time for this reason it deserve to be marketed quickly and also cheaply. Even odder, the average hog today includes 31 percent less fat than it would have 20 years ago. And also we all recognize that that fat tote flavor. So those a ’cue fanatic come do? Well, first of all, when buying pork, choose the finest marbled piece you have the right to find. Much better yet, look because that a heritage each other (see below), i m sorry is bred for flavor and also fat.

2. Purchase pork that’s increased humanely and also with respect:

You, flavor-loving food dude or dudette, don’t desire your pork to taste favor chicken breast. You want it to taste choose pork. Furthermore, you desire your hogs elevated humanely and also with respect.

Family farmers have actually heard you: A growing number advanced pork the old-fashioned way—mostly outdoors—focusing on heritage breeds (see below). When you buy your meat from your neighborhood butcher or farmers’ market, the merchant should have the ability to answer any kind of questions you have about how the meat to be raised and also processed.

Meanwhile, if your only information comes from labels top top pre-packaged meat, here’s a quick an overview of frequently used terms:

Natural: Ideally, a term provided to explain meat that consists of no preservatives or artificial ingredients. Unfortunately, over there is no USDA certification for “natural,” for this reason it might simply it is in a marketing term v no high quality standards to earlier it up.

Enhanced: some processors inject pork v a solution containing water, salt, salt phosphates, and other flavor- and also moisture-enhancing chemicals. They deserve to increase the weight of the parcel by as much as 15 percent. (Which rises your cost.) These added ingredients have to be provided on the label. If you’re in search of the smell of brined or injected meat, you’re better off doing that yourself.

Raised without Antibiotics or Administered Hormones: favor humans, pigs are frequently inoculated to prevent disease. The claim “without antibiotics” might look good on the label, yet it is not something the USDA currently monitors. As for hormones, their usage is not permitted by legislation in the raising of pigs, so the claim is practically meaningless.

USDA Organic: This brand certifies the the pets were increased without antibiotics top top 100 percent organic feed and that lock had accessibility to the outdoors.

Grass-Fed: Warrants the pigs to be raised completely on pastured grass and also not fattened on grains (the latter being the diet of choice on developed feed lots).

Certified Humane: This phrase suggests the pig was raised without antibiotics ~ above an approved diet (not necessarily organic) and also with enough space to carry out “natural behaviors.” Compliance is monitored by one independent—not governmental—organization.

Free-Range: Currently, the USDA just certifies free-range poultry. Over there are other independent organizations, however, the monitor animals’ well-being. Look, because that example, for the state “Animal Welfare Approved,” “Certified Humane,” or “Food Alliance Certified.”


3. Respect because that heritage:

Often described by that is Japanese name, kurobuta (“black pig” literally), the Berkshire is the crown prince that hogs, through generously marbled, dark-pink, rich-tasting meat that provides supermarket pork it seems ~ downright bland. (Think of it as the Kobe beef of pork.)

Below room other examples of legacy breeds, each v its own distinct texture and also flavor. Look because that them in ~ specialty butcher shops and also farmers’ markets. Among the trailblazers in the project to conserve heritage each other is the slow Food offshoot, Heritage foods USA. On your website, they even sell pork shoulder samplers so you deserve to compare the differences in between breeds.

Red Wattle: initially from new Caledonia in the south Pacific, this breed gets its surname from that is jowly appearance and rusty red color. Prized because that its ham and beefy-tasting meat.

Mangalitsa: This Hungarian transplant is the antithesis that “the various other white meat.” extremely well-marbled, tender, flavorful meat and high-quality lard.

Tamworth: defined as “robust and gutsy” through Heritage foods USA—in other words, porky. Because it’s naturally leaner than part heritage breeds, that yields great bacon.

Duroc: This each other is specifically prized because that its shoulder meat and its spareribs. The meat is a dark red pink color with an excellent intramuscular marbling (read “juicy”) and also high pH, definition it retains much more moisture during processing, storage, and cooking. Milder tasting than part heritage breeds.

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4. Pick the right cut:

A totality pork shoulder extends native the bottom the the front foot to the optimal of the shoulder, not included the trotters (feet). Advertising smokehouses buy and also cook the entirety shoulder, yet at the retail level, you’re much more likely to find the height or bottom ar of the shoulder.

Boston butt (also well-known as pork shoulder butt) describes the top of the shoulder, a gorgeous hunk that protein v tender meat and generous marbling through a tongue bone running through part of it. If you happen to live in St. Louis, this is the section from i m sorry pork steaks (also referred to as blade steaks) room cut.

Shoulder ham (also well-known as a picnic ham) describes the bottom the the shoulder, including the height of the foreleg. The is not fairly as well-marbled together the pork shoulder butt, but responds fine to low and also slow cooking.

5. Buy enough for leftovers:

“Cook once, eat twice.” Words to live by for all of us. The lot of pork to buy to ensure there’s enough left for a 2nd meal counts on a number of factors, that course. Just how many world do you intended to feed and also how would certainly you gauge their appetites (big eaters, men, women, children)? will certainly you be serving next dishes through the pork? Or buns? for pulled pork, the standard dominion of thumb is one-third come one-half lb of meat per person. As soon as cooked and also shredded, a bone-in pork shoulder will certainly lose approximately 40 percent of its weight. Because that example, a life 10-pound pork shoulder (or two 5-pounders) will certainly yield about 6 pounds of perfect meat, serving 12 come 18 people.

TRY THESE great PORK SHOULDER RECIPES:Lexington pulled Pork ShoulderPuerto Rican Pork Shoulder (Lechon Asado)Oaxacan Pork FajitasSt. Luigi Pork Steaks