Pork shoulder and shoulder steak come from different cuts of pork and are not the same. Pork shoulder comes from the front leg of the pig and contains a lot of connective tissue, fat, and bone. Shoulder steak comes from the blade end of the pork loin near the shoulder and contains much less connective tissue. While pork shoulder needs to be cooked slowly to become tender, shoulder steak can be grilled or pan-fried quickly as a steak.
What cut of meat is pork shoulder?
Pork shoulder, also called Boston butt or Boston shoulder, comes from the upper part of the front leg of the pig. This area contains a lot of connective tissue and fat which helps keep the meat moist during long cooking times. Pork shoulder can come with the bone in or be deboned. Common pork shoulder roasts include:
- Bone-in Boston butt roast
- Boneless Boston butt roast
- Picnic shoulder roast
- Smoked picnic shoulder
Pork shoulder is a tough cut of meat that benefits from moist cooking methods like braising, stewing, or roasting low and slow to break down the connective tissues. Pulled pork and carnitas are usually made from pork shoulder.
What is shoulder steak?
Shoulder steak, sometimes labeled pork shoulder steak or Boston shoulder steak, comes from the blade end of the pork loin near the shoulder. This area contains less connective tissue than the pork shoulder. Since it’s part of the loin, it will be much leaner and more tender than pork shoulder.
Shoulder steak is shaped like a small tenderloin and can be cut 1 to 2 inches thick. It can be grilled, pan seared, broiled, or baked relatively quickly like other pork chops or steaks. The meat will be moderately tender and not require prolonged cooking like pork shoulder.
Key differences
Here are the main differences between pork shoulder and shoulder steak:
| Pork Shoulder | Shoulder Steak |
|---|---|
| Cut from the front leg/shoulder | Cut from the blade end of pork loin |
| Contains a lot of fat and connective tissue | Contains less fat and connective tissue |
| Needs to be cooked slowly to become tender | Can be cooked relatively quickly |
| Well suited for braising, stewing, roasting | Well suited for grilling, pan searing, broiling |
| Used for pulled pork, carnitas | Used like pork chops or steaks |
Cooking methods
Pork shoulder requires slow, moist cooking methods to become tender while shoulder steak can be cooked more quickly.
Pork shoulder cooking methods
- Braising: Brown then cook in liquid for 2-3 hours until fall apart tender.
- Stewing: Simmer in liquid for 2-3 hours until fork tender.
- Roasting: Roast at 225-275°F for 5-8 hours until very tender.
- Smoking: Smoke at 225-250°F for 8-12 hours until meltingly tender.
- Slow cooker: Cook on low for 8-10 hours until shredable.
Shoulder steak cooking methods
- Pan searing: Cook 4-6 minutes per side until browned and 145°F internal temperature.
- Grilling: Grill over medium-high heat 4-6 minutes per side.
- Broiling: Broil 4-5 minutes per side until browned and cooked through.
- Baking: Bake at 350°F for 15-20 minutes until 145°F internal temperature.
Uses
Pork shoulder and shoulder steak are used in different ways in recipes.
Pork shoulder uses
- Pulled pork
- Carnitas
- Taco meat
- Chili
- Pork ragu
- Stews
- Braised pork dishes
Shoulder steak uses
- Grilled pork steaks
- Pan fried pork steaks
- Oven roasted pork steaks
- Stir fries
- Fajitas
- Pork skewers
Cost comparison
Pork shoulder tends to be less expensive than shoulder steak. Bone-in pork shoulder costs around $2-3 per pound, while boneless pork shoulder costs around $3-4 per pound. Shoulder steaks are around $4-6 per pound depending on thickness.
Pork shoulder offers great value for making pulled pork, tacos, chili, and braised pork dishes. Shoulder steak costs more but is more convenient when you want individual quick-cooking pork steaks or chops.
Conclusion
Pork shoulder and shoulder steak come from different cuts of the pig and have distinct properties. Pork shoulder contains a lot connective tissue and needs to be cooked low and slow, making it ideal for pulled pork, stews, and braises. Shoulder steak is leaner with less connective tissue so it can be cooked quickly with dry methods like grilling, broiling, or pan frying. While pork shoulder is very affordable, shoulder steak costs more but is quicker and easier. Choose pork shoulder when you have time for long cooking, and shoulder steak when you want fast individual pork steaks or chops.