From pork shoulder - 5 cooking recipes

Pork shoulder has little tough muscle and minimal connective tissue, which is why many recipes call for it. This part of the pig carcass is classified as ham, but at a lower cost. It is considered a universal meat, suitable for all occasions. It can be boiled, fried, baked, stewed, minced, mixed with other products, served whole or in pieces, with or without sauce.

Most often, housewives use pork shoulder to make all kinds of recipes for schnitzels, rolls, borscht and soups. They also bake it whole in a marinade, with vegetables, various spices and garlic. The lighter the meat, the fresher it is - this should be taken into account when choosing. However, too light a color also does not indicate normality. As a rule, this is a sign that the meat contains a lot of hormonal drugs that the animal was fed. A darker color indicates that the pig was old, which means its meat will be tough.

Pork shoulder contains 236 kcal. Its chemical composition is as follows: vitamins A, C, B1, B3, B5, B9, B12

To ensure that a whole piece of pork shoulder bakes evenly and becomes tender and juicy, it should be cooked slowly over medium heat for a long time. Then the meat will bounce off the bones and melt in your mouth. Of course, other factors are taken into account: additional products, spices, freshness of meat.