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Boneless pork shoulder
A large boneless cut from the pig's front leg with moderate marbling and layers of fat, for slow roasting, braising, pulled pork and cold roast pork.
Boneless pork shoulder is a large cut from the upper part of the pig's front leg without the bone, with moderate marbling, layers of fat and connective tissue, pink-red, juicy, aromatic, ideal for slow cooking. It is roasted and slow-cooked until tender, braised, made into pulled pork and cold roast pork, cut for goulash, kebab and stew and used in mince for sausages and cutlets.
Calories, proteins, fats and carbohydrates per 100 g of product
Boneless pork shoulder, Raw: Calories 148.0 kcal, Proteins 19.6 grams, Fats 7.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Boneless pork shoulder, Stewed: Calories 194.0 kcal, Proteins 26.8 grams, Fats 8.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Boneless pork shoulder, Baked: Calories 230.0 kcal, Proteins 25.3 grams, Fats 13.5 grams, Carbohydrates 0.0 grams per 100 g of product.
Boneless pork shoulder, Grilled: Calories 210.0 kcal, Proteins 28.6 grams, Fats 9.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Boneless pork shoulder, Fried: Calories 222.0 kcal, Proteins 26.4 grams, Fats 12.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
The classic stuffing for turkey is the heart of the festive dinner in American cuisine. This recipe is rooted in family gathering traditions, where the aroma of sage, nutmeg, and crispy bacon fills the home with warmth. Crunchy pieces of rye bread, sweet chestnuts, and tender meat create a rich flavor profile: softness meets spiciness, while the tartness of lemon zest adds freshness. The stuffing absorbs the turkey's juices, becoming juicy inside and crispy outside. This dish is not just an accompaniment to the bird but a standalone delicacy that can be served separately by baking it to a golden crust. Such a recipe embodies home comfort and warm memories to share with loved ones at the festive table.
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Chili con carne is an iconic dish of Mexican cuisine that embodies the fiery energy of peppers and the rich aroma of spices. Its roots go deep into history: it started as a simple cowboy stew and later became a symbol of gastronomic passion. The taste of chili con carne is rich and spicy, with smoky notes of dried pepper, the tenderness of beef and pork enhanced by oregano and cumin. This dish is perfect for leisurely evenings when you want to warm up and enjoy a wealth of flavors. It can be served with warm tortillas or fresh bread, and an extra amount of pepper can make it truly fiery.
12
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90
Cumberland sausages are a traditional British dish rooted in Cumberland county. Mrs. Hudson's recipe suggests making them in the classic way: from juicy pork with added fat and smoked bacon, seasoned with nutmeg. The meat mixture is thoroughly mixed and shaped into a long spiral, then rested in the fridge to let the flavors develop. Roasted in the oven at 180°C, the sausages acquire a crispy crust while remaining tender and juicy inside. Their savory taste pairs perfectly with mashed potatoes, mustard or onions, and their rich texture makes them a true gastronomic delight. These sausages are not just food but a piece of British history on your plate.
6
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120
Pork with prunes is one of the most successful culinary duets. Here turnips and potatoes are added to the mix. All of this is slowly stewed in a large heavy saucepan, soaking up honey and meat juice, and served with a generous dose of cilantro.
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90