This is used for a number of different cuts such as spare ribs, chops, boneless steaks, diced pork and mince. The common feature of all the meat is that it's slightly fatty and therefore doesn't dry out when cooked for a long time. Sold boned and rolled as a joint or as meaty spare rib chops. As chops it is not quite as lean as loin or chump, but very succulent. It can be suitable as a joint to roast or pot roast. The cost of shoulder cuts is relatively low compared to other pork cuts, so is ideal for a roast if you're working on a tighter budget, as well as having a rich flavour.

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