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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 about 3 years ago
6 answers 2487 views
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Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

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

Voted the Best Answer!

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added about 3 years ago

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

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added about 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 about 3 years ago

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

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

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

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added about 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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