Various delicious dishes are made from pork shoulder, such as pulled pork, Italian ragù, steaks, soup, stews, and the like.
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This meat contains more connective tissue and fat marbling than the loin or tenderloin. Because of these qualities, it is ideal for slow roasting and stewing. When cooked for a long time, the collagen in the meat gradually turns into gelatin, making the meat very tender, and its texture juicier and softer.
There are plenty of ways to cook it
Depending on the country, famous national dishes are prepared from pork shoulder. For example, in the southern states of America, it is slow-cooked for several or even many hours in smoke from a smoker until it becomes so tender that it easily pulls apart – this is how the famous American pulled pork is made.
Meanwhile, the Filipino-origin and well-known throughout Southeast Asia “adobo” is made from pieces of pork shoulder, which are first marinated in soy sauce, vinegar, garlic, bay leaves, and black pepper, and then slowly stewed in the same marinade. The vinegar’s acidity and slow cooking soften the meat, and the sauce becomes rich, intensely flavored, and pairs perfectly with rice.
In Lithuania, various delicious dishes are also made from pork shoulder. Probably one of the most popular, loved by compatriots for its childhood-evoking flavors, is homemade minced pork shoulder cutlets. The success of this dish lies in the quality of the meat and its preparation.
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According to culinary experts, homemade cutlets will be fluffy and juicy when the meat needed for them is freshly minced. T
Ingredients for homemade cutlets:
- 500 g of chilled boneless pork shoulder (ask to have it minced);
- 1 egg;
- 2 slices of white bread or loaf;
- 100 ml of milk;
- 1 onion;
- 2 cloves of garlic;
- 4 tablespoons of flour;
- salt, pepper (to taste);
- oil for frying.
Preparation. Soak the bread slices in milk for ten minutes. Meanwhile, place the minced pork shoulder, which now costs just over a euro for half a kilogram, grated onion, and crushed garlic cloves into a large bowl. Crack in the egg, season with salt and pepper, add the well-squeezed bread slices. Mix everything thoroughly.
Sprinkle a wooden board or countertop with flour. With wet hands, form slightly flat patties from the mixture and roll them in flour. Fry in heated oil over medium heat for 4–5 minutes on each side until nicely browned. Place the cooked cutlets on paper towels to drain excess fat. They can be eaten immediately – with mashed potatoes and fresh salad – or stored in the refrigerator and enjoyed the next day.
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