Roasted Pork Shoulder – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Roasted Pork Shoulder
Category: Pork Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 376g, 1 piece, cooked

Intro: I think pork is my favorite meat. I do love beef I have to admit, and it is a lot easier (and cheaper) to get that in large quantities for family meals etc, but pork tastes lovely and you can’t beat something like a gammon steak with pineapple on it. Today we are looking at a pork shoulder, which as you can guess is literally a shoulder from a pig which means you will have the shoulder blade to contend with when you are preparing and trying to eat this. It is apparently a very nice cut of meat though because the thick layer of fat on top makes excellent crackling, and helps to keep the meat below moist when it is being cooked.

There are a ton of recipes for cooking a pork shoulder, but the preference seems to be for slowly roasting it and then cutting it off the bone afterwards and serving it. However you can just as easily use it in stews, casseroles and even a curry if you want to, but by slow roasting it you get that lovely crackling which means that would be my choice every time!

Footnotes:

None

Source:

These nutrition facts for roasted pork shoulder were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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