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