I once tried a pork chop for this and it was dry and bland, maybe because there's not enough fat in this cut?
Pegeen is a trusted home cook.
What are you making? The cut depends on knowing if you need a fattier or leaner cut.
pierino is a trusted source on General Cooking and Tough Love.
I would go with shoulder, also known as boston butt.
Go with pork butt ... All the way
Susan W is a trusted source on General Cooking.
Definitely shoulder (aka pork butt). You need the fat for flavor and moisture.
June is a trusted source on General Cooking.
You'll need a pork shoulder. Best ratio of lean to fat for ground pork.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
Dinner Emergencies, Solved
Piglet Day 3—See the Latest Winner!
By Food52: Bee's Wrap, Baking Chocolate & More!
Will Gordon Ramsay Roast Us on Twitter?
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)