Pork Shoulder

Pork Shoulder
Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries. Years ago, cookbooks instructed readers to cook pork until it reached a scorching internal temperature of 180 degrees. Back then, the pork chops that landed on our plates were dry and leathery, and we often used lubricants like applesauce or sauerkraut to help get them down. After more careful research, food scientists now tell us that pork is safe to eat after it reaches an internal temperature of 160 degrees. At that temperature, pork can be juicy, tender, and flavorful.
Boston butt
Boston butt
This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it's marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless.
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pork blade steak
pork blade steak
These are cut from the Boston butt, and they're a cheap and flavorful alternative to pork chops. They're a bit too tough to fry, but they're wonderful if slowly braised.
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