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What is the juiciest part of the pork?

Pork is a versatile meat that comes from pigs. It can be prepared in many different ways, including roasts, chops, ribs, loins, tenderloins, shoulders, hams, bacon, and sausage. When cooking pork, people often look for the juiciest cuts that will remain moist and flavorful after cooking. But what exactly is the juiciest part of the pork? There are a few contenders.

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One of the prime cuts of pork that is renowned for its juiciness is the loin. The loin runs down the back of the pig and includes popular cuts like pork chops and pork tenderloin. Here are some reasons why the pork loin is so juicy:

– It contains little connective tissue. Connective tissue can toughen meat during cooking. The loin has tender muscle with little connective tissue, allowing it to cook up incredibly juicy and tender.

– It has delicate fat marbling. The loin has thin streaks of fat marbled throughout the meat. This interior fat bastes the meat from the inside out during cooking, keeping it nice and moist.

– It’s a lean cut. While fat equals flavor, too much exterior fat can prevent moisture from getting to the meat. The pork loin has just the right amount of exterior fat cap to provide flavor without drying out the meat.

– Quick cooking time. The tender loin cooks fast, preventing the meat from drying out from overcooking. A chop or tenderloin cooks in under 15 minutes on the grill or stove.

So if you’re looking for a reliably juicy pork cut, the loin is a top choice. It consistently cooks up juicy and tender.


Another excellent juicy option is the pork shoulder, also called Boston butt or pork butt. Here’s why the shoulder excels in juiciness:

– Generous marbling. Pork shoulder has thorough marbling, with fat finely dispersed throughout the muscles. This fat melts slowly during cooking, basting the meat continuously.

– Collagen breaks down. Pork shoulder contains more collagen than loin cuts. This collagen transforms into moisture-enhancing gelatin when cooked low and slow.

– Well-exercised. The shoulder gets a workout during the pig’s life, making the muscles stronger and more developed compared to loin muscles. This means great pork flavor.

– Moist cooking methods. Shoulders are often roasted or braised in liquid, keeping them extra moist and tender. Pulled pork and carnitas are juicy pork shoulder dishes.

So while it requires longer cooking, the pork shoulder is primed for succulent results. Those who have the patience will be rewarded with fork-tender, supremely juicy pork.


No discussion of juicy pork would be complete without mentioning ribs. Pork spare ribs and baby back ribs both have stellar juiciness:

– Fatty richness. On and between the bones is where the most luscious fat resides. As the fat renders, it keeps the meat tissues plump with moisture.

– Tender meat. The rib meat is not worked as hard as other muscles so it remains very tender. This tenderness means excellent moisture retention.

– Saucy pairing. Ribs are almost always served sauced or glazed with a tasty, moisture-adding mixture. The sauce soaks into the meat, making it more succulent.

– Low and slow. Ribs are cooked gently for hours, allowing collagen to break down into gelatin and moisture to be fully retained.

So if you want a finger-licking, juice dripping pork experience, go for the ribs. Their high fat content and saucy preparation lead to incredible juiciness.


While all pork can be juicy if cooked correctly, some parts stand out when it comes to super juicy results. The loin provides reliably tender, quick-cooking cuts like chops and tenderloin. The shoulder requires longer braising but rewards with melt-in-your-mouth, pull apart tender meat. And classic ribs are the saucy, fatty, fall-off-the-bone choice. Try these famously juicy cuts and you won’t be disappointed with your next pork meal.

Cut Key Juiciness Factors
Loin Little connective tissue, delicate fat marbling, lean cut, quick cooking
Shoulder Generous marbling, collagen transforms to gelatin, well-exercised muscles, moist cooking methods
Ribs Fatty richness, tender meat, saucy pairing, low and slow cooking