Pork Cuts
What are all these cuts anyways? Take a look below to learn.
The Breakdown
Shoulder and Boston Roasts: Cuts from the upper portion of the shoulder are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, slow roasting, stewing or barbecuing.
Loin and Rib Chop: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops as well as pork loin and tenderloin roasts are cut from this area. Pork chop is best for braising and barbecuing, while roast chops are great for grilling and pan-searing.
Leg: The rear legs are sold as large roasts and are ideal for grilling and roasting.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.