Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean only, cooked

This composite reflects pork cooked from trimmed loin and shoulder blade cuts with the visible fat removed, the kind of everyday roast, chop, or pulled-pork base used in weeknight dinners. Loin cuts grill or roast quickly and stay tender if not overcooked, while shoulder blade meat suits slower, moist cooking methods like braising or slow-roasting until it shreds easily with a fork. Both pair naturally with apples, mustard, sage, and garlic, or a simple pan sauce, and slice easily for sandwiches, stir-fries, or serving over rice, noodles, or mashed potatoes, with leftovers reheating well in a covered dish with a splash of broth.

Choose pork with a light pink color and minimal visible fat if aiming for a lean profile like this one, refrigerate it and use it within a few days of purchase or freeze it for longer storage, and cook it to a safe internal temperature before serving, letting roasts rest a few minutes before slicing. Cooked and trimmed this way, it delivers 211 calories and 29.5 grams of protein per 100 grams, supplying 59% of the Daily Value for protein while keeping sodium to just 57 milligrams and fat to 9.44 grams, which makes it a solid base for a high-protein, low-sodium dinner built around vegetables and a whole grain.