Pork Shoulder Breast

Pork Shoulder Breast: Nutrition, History and Cooking Guide

Pork shoulder breast comes from the lower front portion of the pork shoulder — the pectoral section of the shoulder primal that sits closest to the chest. The pork shoulder as a whole is the most worked and flavourful section of the animal, producing the Boston butt (upper shoulder, higher in fat) and the picnic shoulder (lower shoulder, leaner). The shoulder breast cut from the lower section is lean, reflecting its proximity to the more active lower foreleg muscles. Shoulder cuts in general have been central to pork cooking across the world: in North America, pork shoulder is the definitive barbecue cut for slow-smoked pulled pork; in China, the shoulder produces the char siu — barbecue pork glazed with hoisin, honey, and Chinese five-spice; in Germany, it is the basis of slow-roasted pork shoulder (Schweineschulter) served at beer gardens and festivals.

Nutritional Value

Pork shoulder breast provides 127 kcal and 22.5 g of protein per 100 g, with 3.4 g of fat of which 1.1 g is saturated — lean for a shoulder cut. It provides thiamine, B12, B6, zinc, selenium, and niacin. The leanness of this specific cut contrasts with the fattier upper shoulder.

Health Benefits

A lean shoulder cut with good protein content and excellent thiamine levels. Suitable for everyday pork cooking where lean protein is desired. As with all pork, cook to a safe internal temperature for food safety.

How to Cook Pork Shoulder Breast

Suited to roasting at 180°C to an internal temperature of 63–68°C, braising in liquid for two to three hours, or slow-cooking on low for six hours. Benefits from marinating or rubbing with a spice blend before cooking. Works particularly well with garlic, fennel seed, mustard, or Asian spice combinations. Can also be sliced thin for stir-frying when the grain is cut across.