"Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm pork roast. The upper part of the shoulder, often called the blade pork roast, comes from the area near the loin and contains the shoulder blade bone.
The blade roast is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, blade roast becomes meltingly tender and deliciously flavorful." Source Pork.org
Pork Shoulder Roast
Nutrition information per 4oz serving of pork, cooked, lean only, visible fat trimmed: 193 Calories; 99 Calories from fat; 11g Total Fat (1g Saturated Fat; 0g Trans Fat; 0g Polyunsaturated Fat; 0g Monounsaturated Fat; 0 g CLA Fat;) 78 mg Cholesterol; 62 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24g Protein; 4% Iron, 2% Calcium.
Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm pork roast. The upper part of the shoulder, often called the blade pork roast, comes from the area near the loin and contains the shoulder blade bone.
