Pork, Shoulder breast, boneless, separable lean and fat, raw

Pork shoulder cuts like this one come from a well-exercised area of the animal and are prized for braising, roasting low and slow for pulled pork, or cutting into chunks for stews and carnitas, since the modest fat marbling bastes the meat from within during long cooking. It can also be sliced and grilled or pan-seared for quicker preparations, though the shoulder's connective tissue rewards slower cooking with a more tender, richly flavored result than a quick sear alone would produce. A long roast in a covered dish with aromatics like garlic, citrus, and dried chiles, common in carnitas and similar preparations, lets the meat shred easily once done.

Look for a good ratio of pink meat to fat marbling without excessive hard fat, and keep raw pork refrigerated for only a day or two or freeze it for longer storage. At 127 calories per 100 grams with 22.5 grams of protein and 3.4 grams of fat, it is a moderately lean cut with protein at 45% DV, making a braised or roasted portion of shoulder a solid base for a stew, taco filling, or sandwich, and any leftovers reheat well shredded into a skillet with a splash of the cooking liquid.