You’ve seen some recipes call for pork loin while others require pork shoulder, but you might be wondering what are the differences. Which cut is better and how do you cook your pork loin, pork shoulder and the other cuts of pork?
You will find out the answers and so much more below! You’ll even get some tips on how long to cook and if you can substitute in different cuts.
Table of Contents
Is Pork Loin Sirloin the Same as Pork Shoulder?
Although they come from the same animal, pork loin (or pork sirloin) and pork shoulder are not the same.
They are cut from two different sections of a pig, with sirloin coming from the loin of the pig – better known as the area around the back and sides.
While the shoulder is cut from the lower shoulder of the pig. The most major difference between pork loin and pork tenderloin is the size. You’ll notice that pork loin is wide and thick with fat running along the top and loin is narrow and thin.
You may also notice they cook differently – with one being better for quick and high temperature cooking, with the other doing better with a searing followed by a lower, slower cooking.
What is Pork Loin?
This cut is a lean and tender cut that has a fat cap running along the top of it. Generally sold as boneless, making it easier to slice after cooking – pork loin is also sold as pork chops.
The meat is light-colored, which causes it to turn a pale pink or white when cooked. With a mild flavor, this cut of pork stays moist from the fat cap.
What is Pork Shoulder?
Pork shoulder is a cut of meat that comes from just above the front leg of a pig. Typically a triangular cut, this piece of meat is generally inexpensive and often sold with the skin on or a thin layer of fat.
You may find this cut more flavorful than the rest – this is due to the amount of activity the pig had when alive and using the shoulder area a lot. The downside, there is less fat marbling which causes the meat to be a little tough if not cooked properly.
Does Pork Loin Work for Pulled Pork?
Definitely!! Pork loin is moist and tender, making it perfect for putting in your slow cooker for pulled pork.
What is the Best Cut of Pork for Pulled Pork?
The easy answer? Pork shoulder is the best cut of pork for pulled pork. It has just the right amount of fat content which allows it to produce tender, melt in your mouth meat. It is important and essential to cook the shoulder slow and low to allow the protein to break down properly.
Can I Substitute Pork Loin Instead of Pork Shoulder in Recipes?
For most recipes, the answer is no! With two of the most popular cutes being pork loin and the pork shoulder it may be easy to think that they are interchangeable.
Both cuts can be used in a wide variety of dishes, but it is frowned upon to substitute loin for shoulder and vice versa. If you try to cook a pork shoulder the same way you do a loin roast, you will ultimately end up with a fatty piece of meat. What you want to do instead is use a different pork shoulder cut for another – such as pork leg or top leg.
What Are the Differences Between Pork Loin and Pork Shoulder?
1. Different Cuts
Pork loin is a leaner cut of meat whereas the shoulder has more fat. They both can be sold with the bone-in or boneless; boneless cuts are the more popular option.
2. Price
Pork shoulder is said to be the more affordable piece, costing between $1 and $3 a pound. This in comparison to loin, which costs between $3 to $5 per pound.
3. Texture
Pork loin has little to no fat and is light in color. Pork shoulder has fat and is bright pink to a dark red color.
4. Flavor
More on the juicy and flavorful side, pork loin is also said to be more tender. Pork shoulder tends to have a milder flavor, is tender and can be succulent depending on how you cook it.
5. Cooking Time
Pork loin is most often prepared in the oven. This cut of meat should be roasted at about 350 degrees F for 25 minutes for each pound. Pork shoulder should be also cooked in the oven at 425 degrees F for 15-20 minutes or until the meat is fully cooked.
6. Nutrition
If healthy is what you’re after, then pork loin is the better choice. Pork loin has fewer calories, less fat, cholesterol, less sodium, and more protein than pork shoulder.
Pork Shoulder vs Butt
Both come from the shoulder of the pig, but the pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.
Types of Pork Cuts
- Tenderloin: If you’re a fan of pork chops then pork tenderloin is for you! Cut from the loin, this piece of meat is the most tender cut. The best part is that it takes on any and all flavors of the marinades, rubs, and spices you use.
- Belly: Pork belly is the part that remains after the loin and spareribs are removed. This cut is succulent, rich and flavorful – ideally served in small portions.
- Shoulder: Here’s a cut for those that want to enjoy pork but have a budget to stick to. Perfect for pulled pork and stew, this cut is larger, tougher and contains more fat.
- Butt: Surprisingly enough, the pork butt isn’t actually the pig’s butt. It consists of parts of the neck, shoulder and upper arm. It’s a somewhat tough cut of pork that when cooked properly, can turn out tender and flavorful.
- Leg: The leg comes from the pig’s hind leg and rump. This is where ham will come from. If cut properly, you will get the perfect mix of both fat and meat.
- Blade Roast: A cut of meat that comes from the shoulder, blade roasts are cut from the upper portion of the shoulder and generally contain a higher amount of fat.
- Pork Ribs: Pork ribs are one of the most popular cuts of pork. Being that they’re from the belly, they tend to be more fatty and less meaty.
- Ham Hock: Ham hocks are found in the front section of the leg, around the ankle. It is semi-thick and typically packaged in a group of two or three hocks. You can purchase them fresh or raw.
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Pork Loin vs Pork Shoulder (+Slow Cooker Pork Shoulder Recipe)
Ingredients
- 3 pounds pork shoulder boneless or bone-in
- ½ large onion sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion Powder
- 1 teaspoon Paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup BBQ Sauce
Instructions
- Remove the skin and trim off large chunks of fat from your pork shoulder if necessary. Rinse and then dry well with paper towels.
- In a small-medium sized bowl, mix together garlic powder, onion powder, paprika, salt and pepper.
- Rub the seasonings into the pork roast.
- Add the sliced onion to the bottom of the crockpot.
- Add seasoned pork shoulder roast on top.
- Pour in your favorite BBQ sauce.
- Cover with the lid and cook on LOW for 8 hours or until fork tender.
- After the pork has cooked, remove it to a cutting board or plate and let it rest for 15 minutes.
- Shred with 2 forks to pull the meat apart. Add more bbq sauce if you prefer.
- Serve warm with buns or tacos.
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