The Best Substitutes for Pork Shoulder

Pork shoulder is an incredibly delicious cut of meat, but unfortunately it’s also one of the most underrated. This means that there is not always as much in stock when we need it.

So what are the best substitutes for pork shoulder? The best substitute for a specific cut of pork shoulder is, of course, another cut of pork shoulder. As an alternative, pork shank (ham), roast loin, and top shank work just as well. For a non-pork alternative, lamb shoulder or brisket are the best substitutes.

In today’s article, we’ll take an in-depth look at pork shoulder: its flavor, texture, cooking methods, and much more. This will help you choose the best substitute based on the purpose of the meat, not just the texture and flavor.

pork shoulder

Hmm, meat. Is there anything better? How about pork? How about a juicy, honey-glazed, slow-roasted pork shoulder? Are you already drooling?

The pork shoulder is an amazing cut of meat, by far one of our favorites. There are so many things you can do with it and so many flavors you can combine with it.

The three most important aspects that the pork shoulder provides as a piece of meat are its size, its texture and its flavor.

But first, let’s break it down into categories. By doing so, you will be able to see exactly which part you want to replace and then choose the best alternative that is capable of providing you with the same features.

The cut of the pork shoulder

The pork shoulder is a cut from the front of the pig, just above the leg (yes, the shoulder part of the pig).

Two types of palette can often be found in the store. Many countries have their own terminology for them, but they are commonly known as a “lollipop” or “ Boston butt ” or as a “ picnic lollipop ”.

Don’t let the term “Boston butt” fool you. Refers to the top of the pig’s shoulders. The actual part of the pig’s rear end is called a “ham.” Yes, very misleading, we know.

The bottom of the paddle that goes down to the leg is called the “picnic paddle” as it is smaller and perfect for “picnic servings.”

Pork shoulders are usually sold with the skin on and a layer of fat. You can ask to have it removed, but the fat, above all, adds a lot of flavor; we’ll talk about it later.

This cut of meat is mainly sold in two forms: bone-in and bone-in. The term “bone-in” means that the bone has not been removed at all. When they debone the pork shoulder, there are also two methods they can follow.

The first is when they butterfly the shoulder, which is when they open up the round piece of meat into a long, flat, open piece (without the bone).

The second method, and the most difficult, is what they call “tunnel deboning,” which is when they remove the bone without opening the blade.

This is a great cut, as you can stuff the meat without having to re-roll it. Whether you use a bone-in or bone-in shoulder, each has its function.

On average, a piece of pork shoulder usually weighs around 5-10 pounds , making it one of the largest pieces of meat you can find.

Starting with a pork shoulder, you can also find various cuts. Among them are the pork shoulder, the fillet, the roll, the shank and the roast. These are different in size and often in cooking method, but they all come from the shoulder.

The pork shoulder is also used to produce stew meat and even minced meat, proving its great diversity!

The taste and texture of the pork shoulder

As you can see from the above, the pork shoulder is much more than just a piece of meat. How to buy the palette will help you determine how to use it and how to cook it.

Pork shoulder is mostly sold as a raw, tasteless piece of meat. When cooked properly, it has a very meaty pork flavor with a hint of sweetness .

The fat that the palette has also adds a lot of moisture and a great texture. We highly recommend roasting the pork shoulder with the fat to add this richness.

You can also get smoked pork shoulder. This is usually a popsicle roll (the bone is removed using the butterfly method, then rolled and tied to form a log).

You can also get smoked shank, which is the lowest part of the picnic shoulder that runs into the leg part. Smoked meat is fantastic as it brings a whole new flavor element and balances out the sweetness of the pork.

Let’s talk about the texture of the pork shoulder. This is definitely a piece of meat that should be cooked over low heat for a longer time.

Due to the structure of the fibers, the cooking process has to break them down to produce a soft and flavorful meat. Rushing this process will only result in dry, flavorless, and tough meat.

Pork skin, if cooked correctly, can add some crispiness. The fat also acts as a flavor enhancer and adds a ton of moisture and juicy texture.

How to cook pork shoulder

Before we get into the substitutes, let’s look at the cooking methods that can be used. Understanding why and how we cook certain pieces of meat will help you choose substitutions that also require the same cooking methods.

A whole pork shoulder, regardless of the piece, the production methods used, and even whether or not it has been smoked, requires a long slow cooker process. Braising, stewing, and roasting are excellent options.

Make sure there’s enough moisture so the meat doesn’t get too dry and the flavors infuse well. Remember to take the entire cut out of the fridge before cooking so that it is at room temperature.

Pork knuckles can be cooked in a pressure cooker or boiled before glazed and grilled.

Pork steaks also tend to cook longer; however, many people pan fry these cuts. Personally, we are not very fond of this method because, if not done carefully, they become very dry and hard.

The Best Substitutes for Pork Shoulder

To be honest, pork shoulder is such a fantastic and unique cut of meat that very few substitutions can compete with it, but we’ve put together a definitive list of substitutions and will help you choose when and where to use them.

1. A different palette cut

If the recipe calls for a Boston shoulder, like our appetizing Slow Cooker Boston Roast Pork Shoulder recipe, and you can only find a picnic cut, that’s not a problem at all.

Many people get nervous when they can’t find the exact cut of shoulder, but all shoulder meat has the same defining characteristics.

If the recipe calls for a picnic cut brisket, you can just use a regular shoulder cut. For the pieces of meat to stew, it is enough to buy a piece of shoulder with a butter belly or even boneless and cut it into cubes of the appropriate size.

For minced pork, any part of the shoulder works well. Choose a piece that has already been processed (without skin or bone). It can be a pork fillet, a pork shoulder, or even a buttered shoulder.

When you have to use one piece for the whole roast, don’t worry too much if you use a picnic paddle instead of the top paddle: both have the same characteristics, flavors and textures.

They are only different in size and the top part, the Boston shoulder, will have to cook a little longer.

2. Roasted loin

It is a magnificent piece of meat that is also used for a wide variety of culinary purposes.

This meat comes from the whole pork loin and is called roast because of its size. It generally weighs around 2-4 pounds (900g - 1.8kg).

This meat is leaner than most parts of the shoulder, so additional fat will need to be added to add richness and moisture.

The reason we like it as a substitute for pork shoulder is that its structure is very similar. Both require very long cooking periods to create tender, juicy meat.

From its name, it is quite obvious that this piece is best used roasted. This is mainly due to its shape (logged, like a rolled pork shoulder) and the flavor that roasting adds to the outside of the meat.

Due to its unique shape, it also makes great steaks that can be cooked similarly (again, we’d steer clear of the pan, but to each their own). Roast loin is also a good stew meat and even minced pork.

If you want to cook this piece of meat whole, follow a process very similar to pork shoulders.

Initial cooking is done on a higher heat to crisp the skin or outer layer (typically 400?F for 20-25 minutes). The temperature is then lowered to about 350?F and continues to roast for 40-50 minutes.

The time varies depending on the size and meat, and it roasts for less time than a paddle, since it is usually much smaller and will cook faster.

3. High leg ham

The leg refers to the rear legs of the pig, not the front where the shoulder sits.

As you can imagine, they have very similar features, as the pig uses them in much the same way. It is also usually called ham, but that also has to do with the production method.

Leg meat can also be found in a variety of different cuts. The best one to use for virtually any pork shoulder substitution would have to be the inside of the upper leg . This part is very close to the rear of the pig and has a similar structure.

It can also be found bone-in or boneless. One thing to keep in mind is that this piece tends to cook much drier and usually contains much less fat compared to the shoulder parts.

This meat is an excellent substitute for a whole pork shoulder. You just have to keep in mind that you have to constantly monitor the humidity levels, since it is drier.

To cook it you can use a method similar to that of the high loin roast; simply broil over high heat for 25 minutes, then lower the heat and continue cooking for about 40-45 minutes, depending on the size.

A good rule of thumb is to cook it for 25 minutes per pound of meat.

Once this leg is roasted, it also makes a great pulled pork instead of using the paddle to make pulled meat. Since it is dry, the sauce added to make the shredded meat will hide the dryness.

The reason we won’t use it as a substitute for shoulders, steaks, carne guisada, or even ground pork is because other cuts are so much better and require less work.

Ham is also usually smoked, so it can also be a good substitute for smoked pork shoulder.

4. Shoulder of lamb or beef

We couldn’t help but include some non-pork substitutions for our non-pork readers.

The lamb shoulder is a great choice because it is the exact same cut, with many similar characteristics, the biggest difference being the flavor.

Lamb tends to taste more like pork, which some people don’t like. Of course, you can use beef shoulder instead of lamb.

Lamb shoulder is a great substitute for all pork shoulder cuts and recipes. You can use it in exactly the same way. They are sold in the same shapes and cuts and are cooked exactly the same too.

Lamb has different flavors and is generally less fatty. It is important to check the recipe and if it will work with the lamb, if not just make some adjustments.

You can add more fat by adding oil, butter or cream, which will also add moisture. A whole lamb can cook a bit longer than pork, but it depends on the liquids and temperatures you use.

5. Cow’s breast

The reason we chose lamb over beef shoulder is that lamb has a unique flavor that beef doesn’t (it’s very neutral in flavor). Beef shoulder, or brisket, is fine, but many prefer lamb as a substitute for pork.

However, beef absorbs flavors from other seasonings and ingredients well, so you can recreate a very similar flavor to pork shoulder by experimenting with your recipe.

It is also more difficult to dry beef than pork, since the former has a higher moisture content.

The beef shoulder is much larger than the pork shoulder, so choose a cut that is about the same weight as the required pork version, unless you are cooking for a large family and have time to cook it for more time.

The veal shoulder can also be used to create the same dishes as the pork shoulder: steaks, razors, minced meat, rolled veal shoulder, etc. The brisket flakes like pork shoulder, making it a good substitute for pulled pork.

Related questions

How long does it take to cook pork shoulder?

When cooking a whole pork shoulder, it definitely needs to be simmered for a long time. This will ensure that the meat does not dry out and that the large piece cooks evenly.

You can put it in the oven at 350?F for 2-2 ½ hours. There are several ways to achieve crispy skin and recipes that use different methods to achieve the best results.

The popsicle is ready when it reaches an internal temperature of at least 145?F.

What cuts of meat should not be used?

Stay away from fine cuts. They usually do not contain the necessary fat or moisture and tend to cook faster.

By slow roasting the pork shoulder (or any of its substitutes), the method allows the flavors to emerge, meld and develop, which can’t if the meat can’t cook longer.

Cuts like the tenderloin steak, ribeye steak, valentina steak, or neck steak are all very poor options for this. Stick to large pieces that have a lot of marbling.