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?

Posted by: teddybaehr
May 29, 2014

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Kristian S.June 3, 2014

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.

ChefJuneJune 3, 2014

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

Susan W.June 3, 2014

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

DeclanJune 3, 2014

Go with pork butt ...
All the way

PegeenMay 30, 2014

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

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pierinoMay 30, 2014

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

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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.

6 Comments

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