Heard a customer tell his kid that pork shoulder was the 'steak of the poor' and it got me thinking

Some dad at the counter last Saturday told his boy that pork shoulder was for people who can't afford ribeyes. I just kept trimming and let it slide but it stuck with me all day. Pork shoulder takes work to get right, sure, but I've had $40 steaks that didn't compare to a slow-cooked Boston butt I did for 12 bucks. Anyone else get tired of people looking down on the tougher cuts that take real skill to break down?

2 comments

2 Comments

blair5978d ago

People really sleep on pork shoulder because they think price equals quality. That cheap cut can blow away a ribeye if you know what you're doing with it. Took me years to figure out that a good sear and low heat beats expensive meat every time. It's almost like the people who talk down on it never actually took the time to cook it right. Funny how the "steak of the poor" ends up tasting better than half the fancy stuff on the menu.

hunt.nora8d agoMost Upvoted

That collagen breakdown when you braise it low and slow is no joke either. Let it hit 200 internal and it falls apart like butter. People just don't have the patience for it.