The best pork cuts for slow cooking (2024)

FAQs

The best pork cuts for slow cooking? ›

A boneless pork shoulder roast, sometimes labeled Boston Butt, pork butt roast, or a boneless pork loin roast, is the best pork for slow cooking because of its larger cut and fat content. We've tested tenderloin and pork chops, but these just don't end up as juicy or flavorful when in a slow cooker.

A boneless pork shoulder roast, sometimes labeled Boston Butt, pork butt roast, or a boneless pork loin roast, is the best pork for slow cooking because of its larger cut and fat content. We've tested tenderloin and pork chops, but these just don't end up as juicy or flavorful when in a slow cooker.

When it comes to making pulled pork, look for a boneless pork shoulder. Sometimes it's also called a pork butt or Boston butt. You can find bone-in pork shoulders, though I prefer a boneless pork shoulder for more meat in my slow cooker.

Shoulder Cut

The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast).

Pork Tenderloin: Pork tenderloin, the muscle that runs down either side of the backbone, is lean, mild, and, yes, tender—in fact, it's the single most tender part of the pig. We like to sear tenderloins and then finish them either in the oven or on the cooler part of the grill.

NOTE: Pork shoulder is a large piece of meat and is usually divided into two (or even three) for retail, each around 1.2-1.5kg. The top part (known as the butt) is best for slow cooking, while the lower shoulder section absorbs flavours beautifully.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you're looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew.

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

The Benefits of Cooking 'Slow-and-Low'

There are so many benefits to this cooking method. Not only does it make the meat far juicier and more tender but it also works with all kinds of meats. No matter your preference, this cooking method works well with whole cuts of pork, beef, lamb, and even veal.

Is pork shoulder the same as pork butt? ›

Both come from the shoulder of the pig, but 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.

Pork Rib Roast

It's the rib area of the loin, which means it's fattier and richer-tasting than tenderloin. It makes a show-stopping centerpiece at a holiday dinner, whether simply Frenched or turned into a Crown of Pork (which is a rib roast turned tied into a circle).

At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone.

Cook Low and Slow

This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat. Each slow cooker meal's cooking time differs depending on the meat and its weight. The low setting is important so you don't overcook it, potentially leaving you with a dry or tough meal.