Pork shoulder

Pork shoulder is a cut of meat obtained from the upper part of the pig's shoulder, just behind the blade. This meat is quite versatile, with an ideal balance of muscle and fat, which makes it especially juicy and flavorful after cooking. It is perfect for stews, braises, roasts, and slow-cooked preparations, as its texture becomes tender without losing flavor.

Originally, pork shoulder is a common cut in the charcuterie and butchery of several Spanish-speaking countries, being highly valued in traditional Latin American and Spanish cuisine.

Properties: The shoulder is rich in protein and contains a moderate amount of fat, which adds flavor and juiciness to dishes. It is also a source of B-complex vitamins and minerals such as zinc and iron, essential for a balanced diet.

In different regions of Latin America, pork shoulder goes by other names, including: aguayón (Mexico), paleta (Argentina, Chile, and other countries), and brazuelo (some areas of Central America). These terms, although they may vary slightly regarding the exact section of the cut, are frequently used to indicate similar pieces of meat from the pig's shoulder.