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PORK · Cut · Compare

Shoulder vs Picnic shoulder

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShoulderPicnic shoulder
Tenderness 46 40
Marbling 62 55
Umami 80 76
Price 40 34
Shoulder
GameKeeper · Public domain

Shoulder

Boston butt · collar · spare rib roast

The upper foreleg and neck, a bundle of small muscles held together by generous seams of fat and connective tissue. That structure makes it almost impossible to overcook slowly, which is why every barbecue tradition on earth converged on this one cut for pulled pork.

90–95°CUntil it pulls apart

Choose a piece with visible fat seams running through the middle, not just a cap on the outside.

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Picnic shoulder
GameKeeper · Public domain

Picnic shoulder

Front leg · hand · arm shoulder

The lower half of the foreleg, below the shoulder proper. Leaner and more sinewy than the butt above it, with a thick skin that crisps into crackling if you let it dry out first. It is the traditional cut for pressed and boiled pork dishes across Asia and Europe alike.

85°C+Cook it right through

Skin should be smooth and dry to the touch. A damp, sticky rind will steam rather than crisp.

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Which one to buy

  • Better forShoulder : Picnic shoulder
  • Slow roastingShoulder95 : —
  • StewsShoulder82 : —
  • GrillingShoulder60 : —
  • Boiled & slicedPicnic shoulder— : 88
  • RoastingPicnic shoulder— : 78
  • SausagePicnic shoulder— : 66

Other comparisons

→Jowl vs Shoulder→Jowl vs Belly→Jowl vs Loin→Shoulder vs Leg→Picnic shoulder vs Hock & trotter→Picnic shoulder vs Leg→Loin vs Tenderloin→Loin vs Belly

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.