Do you get lost at the meat counter when you want to buy pork for a stir-fry or char siu (one of our most popular recipes for Chinese BBQ pork)? We get questions all the time about what cuts of pork are best for Chinese cooking and which cuts go with which dishes. My quickest answer is: pork shoulder––specifically, the picnic shoulder. This simple, big piece of meat comes in a lot of different cuts that are great for grilling or roasting, stewing or braising, soup or congee, stir-fry, and ground meat. We’ll talk about how to cut pork shoulder into different parts that you can use in this post. I’ll even show you how to do it in a video!
One of the most useful cuts of meat from a pig is the pork shoulder, which is sometimes called “picnic ham,” “picnic shoulder,” or “picnic roast” at the store.
Common cuts like center-cut chops, pork loin, and ribs are great, but a pork shoulder will give you the most for your money.
The best part is, these “picnic hams” are economical and widely available in supermarkets across the U. S. Wherever you are, you should be able to find it.
But the picnic shoulder can be used for so much more, especially in the Chinese kitchen! It’s often used for pulled pork or a whole roast.
It’s easy to break it down and put it in freezer bags. Total time will be about 15-30 minutes, depending on how experienced you are with your chef’s knife.
Pulled pork is a quintessential BBQ dish that no backyard grill master can do without. To get fork-tender, fall-apart shredded pork the key is cooking the pork “low and slow” until it practically melts in your mouth.
While pork shoulder, also known as pork butt, is ideal for pulled pork, these cuts can be massive, weighing 8 pounds or more. Trying to fit an enormous piece of meat in your smoker or oven can be tricky. And you likely don’t need pounds and pounds of pulled pork in one go.
The solution? Cut that pork shoulder in half before cooking it, Halving the shoulder makes the pork easier to work with and cook evenly You’ll get delicious pulled pork with that signature smoky flavor and tender texture,
Here is a step-by-step guide to cutting pork shoulder in half for perfect pulled pork every time
Benefits of Cutting Pork Shoulder in Half
Cutting the pork shoulder in two has several advantages:
- Fits more easily in smokers, ovens, and other cookers
- Reduces overall cooking time
- Can customize amount of pork to your needs
- Creates more surface area for seasoning and smoke absorption
- Allows for even cooking and thorough smoking
- Gives you the option to freeze one half for later
No matter if you need a smaller pork shoulder for your cooker or to scale a recipe down, halving it is an easy solution.
Pork Shoulder Anatomy
Before cutting, it helps to understand the structure of the pork shoulder. Key features:
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Bone – A large bone runs through the center of the shoulder. This is your guide when cutting the pork in half.
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Fat cap – A thick layer of fat covers one side of the shoulder. Leave it on for moisture and flavor.
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Muscle – The signature pork butt muscle sits atop the bone. It’s the most tender part after cooking.
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Skin – Pork shoulder usually comes with the skin on. Remove it before cooking if desired.
How to Cut Pork Shoulder in Half
Follow these simple steps:
1. Start with a chilled shoulder
- Keep the pork shoulder chilled in the fridge until ready to cut. Cold pork firms up for cleaner, easier cuts.
2. Position the pork shoulder
- Place the pork skin-side down on a clean cutting board. Locate the bone running vertically through the center.
3. Make the initial cut
- Using a sharp chef’s knife, make an incision down the side of the bone. Cut through just the meat, not the bone.
4. Finish cutting in half
- Continue cutting down along the bone to halve the pork shoulder. Take your time and cut carefully.
5. Trim and square off halves
- Trim any ragged edges or excess fat to shape the two halves.
And that’s it! You now have two evenly sized pork shoulder pieces ready for delicious pulled pork.
Tips for Cutting Pork Shoulders
Follow these tips for clean, easy pork shoulder cutting:
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Use a large chopping board to provide ample workspace.
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Let pork sit at room temperature for 30 minutes before cutting for slightly softer meat.
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Sharpen your knife before starting for precise, smooth cuts.
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Cut slowly and carefully to avoid accidents.
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If working with a bone-in shoulder, ask your butcher to remove the bone first.
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Rest half shoulders 30 minutes before cooking to allow meat to relax after cutting.
Best Practices for Smoking Halved Pork Shoulder
Once your pork shoulder is cut in half, follow these tips when smoking for pulled pork:
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Generously season each half with your favorite dry rub. More surface area = more seasoning.
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Smoke low and slow at 225-250°F until pork is fork tender and shreds easily.
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Halves require less time than a whole shoulder. Plan for 6-8 hours depending on size.
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Use a digital meat thermometer to monitor internal temp. Pull pork at 200-205°F.
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Let pork rest 30-60 minutes before hand pulling or slicing to serve.
With a few simple knife skills, you can divide a pork shoulder into manageable portions for tender, juicy pulled pork. Your patience will be rewarded with smoky, succulent shredded pork worthy of any barbecue.
Frequently Asked Questions
What’s the best way to cook halved pork shoulder?
Low, slow smoking between 225-250°F is ideal, though oven roasting also works well. Cook to 200-205°F internal temperature.
How long does it take to smoke a half pork shoulder?
At 225°F, plan for around 1.5 hours per pound, so a 5 lb half shoulder takes about 7-8 hours. Cook times vary based on size, temperature, and type of smoker.
What’s the minimum size to smoke half pork shoulder?
Aim for halves to be at least 2.5 lbs. Much smaller and they will dry out when smoking low and slow.
Can you sous vide a half pork shoulder?
Yes, halved shoulders are a great size for sous vide cooking. Go 24-36 hours at 165°F for incredibly tender meat.
Is it better to leave pork shoulder whole or cut in half?
If your cooker can fit it, a whole pork shoulder is ideal for maximum juiciness. But halving it works great too. Do what fits your setup best.
Cutting pork shoulder in half is an easy cooking hack for barbecue brilliance. With more surface area for seasoning and smoke to permeate, you’ll savor mouthwatering pulled pork in smaller quantities.
What Can You Do with a Pork Shoulder?
One pork picnic shoulder can yield:
- Thin slices of juicy pork for grilled or roasted dishes like Char Siu (Chinese BBQ Pork) or even Char Siu on the Grill.
- Lean chunks of pork perfect for slicing and stir-frying
- A long piece of meat with fat and skin inside that looks like pork belly. If you can’t find skin-on belly, you can use this “faux pork belly” in our pork belly recipes instead.
- More small pieces of pork to cut up for stews or to grind (using a meat grinder or Judy’s simple method without one) for sausage, dumpling/wonton filling, steamed dishes, stir-fries, and other things.
- A big, tasty bone that can be used to make soups, stocks, or congee (try Judy’s pork chow mein).
- You can use soft pork skin to make aspic for xiao long bao soup dumplings or even chicharron, which are pork rinds!
And it doesn’t cost much! Picnic shoulders weigh between 6 and 11 pounds and cost around $2 to $3 a pound. I’ve seen it priced as low as $1. 19/pound when it’s on sale. For less than $12, a ten-pound piece of meat will give you all of those cuts, which is enough for many meals.
So why not save some money, pick up a quick new skill, and stock your freezer with lots of tasty meal ideas?
Pork Shoulder vs. Butt
It sounds like pork shoulder and pork butt come from different ends of the pig, but they both come from the front. The entire pork “shoulder” consists of these two parts. The butt is the top part of the shoulder, and the “picnic,” which is sometimes just called “shoulder,” is the bottom part closer to the leg.
It’s easy to tell them apart because the “picnic shoulder” usually has the skin on it and the “butt” usually doesn’t. Grocery stores sell the butt both boneless and bone-in.
The butt comes from the thicker part of the shoulder, so it is usually bigger and meatier (more meat to bone). It has a bigger fat cap and more marbled fat running through the meat, which makes it a popular choice for roasting and slow grilling.
Like the “picnic” the “butt” also has several names:
- Boston butt
- Boston roast
- Shoulder butt
- Shoulder blade roast
- Boston shoulder roast
Both the picnic shoulder and the butt are great cuts of meat. The butt is the best choice if you want to make roast pork (char siu), because it’s easier to break down and has a lot of fat that will make your char siu juicy. It’s also a good choice for making ground pork.
Today, though, we’re going to talk about the picnic shoulder, which can be used for char siu and a lot of other things!