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When a recipe calls for ground pork and I'm going to grind it myself fresh, which cut if pork should I use.

I once tried a pork chop for this and it was dry and bland, maybe because there's not enough fat in this cut?

asked by teddybaehr almost 3 years ago
6 answers 2487 views
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Pegeen is a trusted home cook.

added almost 3 years ago

What are you making? The cut depends on knowing if you need a fattier or leaner cut.

Voted the Best Answer!

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pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

I would go with shoulder, also known as boston butt.

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added almost 3 years ago

Go with pork butt ...
All the way

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Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

Definitely shoulder (aka pork butt). You need the fat for flavor and moisture.

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June is a trusted source on General Cooking.

added almost 3 years ago

You'll need a pork shoulder. Best ratio of lean to fat for ground pork.

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added almost 3 years ago

I always use Boston butt/shoulder roast. Using tenderloin doesn't have enough fat. Usually around 20% fat for ground meat is about the right proportion.

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