You see, this here pork shoulder butt, that’s what we always used to use. My old man, bless his soul, he’d always say, “That shoulder, that’s where the flavor’s at!” And he was right, you know. It’s got that good fat, makes everything just melt in your mouth. We’d slow cook it all day, low and slow, in a big old pot. The smell, oh, it’d fill the whole house.
Now, this pork boneless half loin, that’s a different animal altogether. It ain’t bad, mind you, but it’s… leaner. Don’t got as much of that good fat. You gotta be careful with it, or it’ll dry out quicker than a puddle in July. My old man, he wasn’t a fan. Said it was “too fancy.” But some folks like it.
See, that pork shoulder butt, it comes from up higher on the pig. It’s got those muscles that work hard. That’s why it’s tougher, needs that long cooking time. That’s the thing, the key differences between pork loin and pork shoulder, they come from different parts. But all that work makes it tasty, if you cook it right. Pork butt comes from the lower region of the pig’s shoulder. You gotta break down all that… what do they call it? Connective tissue? Yeah, that’s it. Makes it all tender and juicy.
This pork boneless half loin, that’s from the back of the pig. Ain’t got all them working muscles. It’s a longer, kinda round piece. Good for a roast, I guess. Or them… pork chops. You can cook it quicker, on the stove or in the oven. But like I said, you gotta watch it. Don’t want it drying out.
- Pork shoulder butt, that’s for slow cooking.
- Stewing, braising, making that pulled pork everyone’s crazy about now.
- That’s the way to do it.
- Pork butt is fattier, you know.
Now, that loin, pork boneless half loin, that’s good for some things. My neighbor, she makes these little… kebabs, I think they’re called? Little pieces of meat on sticks. She uses the loin for that. Says it cooks up nice and quick. It has a mild flavor, suitable for stir-fries, roasts. And I seen her grilling it too, sometimes. But you gotta marinate it, she says. Put some flavor in it.
Me? I’m a pork shoulder butt kind of gal. Always have been, always will be. It’s got more flavor. You can do more with it. You can shred it, chop it, put it in anything. Soup, stew, sandwiches. My grandma, she used to make this amazing soup with the shoulder. Put some beans in there, some carrots, potatoes. Oh, it was good. Kept you warm all winter long.
This here loin, it’s… well, it’s alright. It’s just not the same. It’s like… comparing a good, strong workhorse to one of them fancy show ponies. One’s built for work, the other’s just for show. Now, I ain’t saying the loin is bad. It’s just different.
- The pork boneless half loin, it’s leaner.
- You can cook it faster.
- Good for roasting, grilling, maybe frying up quick.
- But watch it, don’t overcook it.
So, there you have it. Pork shoulder butt vs pork boneless half loin. Two different cuts of meat, two different ways of cooking. One’s tougher, needs that slow cooking, the other’s more tender, cooks up quicker. One’s got more fat, more flavor, the other’s leaner, milder. It all comes down to what you like, I guess. And what you’re gonna do with it.
But if you ask me, and you did, I’d say stick with the pork shoulder butt. It’s the real deal. It’s what my old man always said, and he knew a thing or two about good eating. “Give me that shoulder,” he’d say, “and I’ll make you something you won’t forget.” And he was right. I sure haven’t forgotten. That pork, that flavor, it just sticks with you. Like a good memory, you know? Warms you up from the inside out. Yep, that’s the pork shoulder butt for you. Can’t go wrong with it. Just gotta cook it low and slow, like I said. That’s the secret. Low and slow.