How do you cut a pork shoulder against the grain?

Cutting pork shoulder against the grain is an important technique for ensuring the meat is as tender as possible when cooking. The grain of the meat refers to the direction of the muscle fibers that make up the cut of meat. When meat is sliced against the grain, or perpendicular to the direction of the muscle fibers, it shortens these fibers so they are less likely to be chewy or tough when cooked. Here is a step-by-step guide to cutting pork shoulder against the grain to maximize tenderness.

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Why Cut Pork Shoulder Against the Grain?

Pork shoulder, also known as Boston butt or pork butt, comes from the upper area of the front leg of the pig. It contains a lot of connective tissue and can be tough if not cooked properly. Cutting against the grain is a good technique for pork shoulder because it helps break down some of this connective tissue.

When meat fibers are sliced parallel to the grain, the muscle fibers can contract and tighten up when cooked. This makes the meat seem more chewy or stringy. If the meat is sliced against the perpendicular grain, the muscle fibers are already shortened and will be less likely to tighten and toughen up during cooking.

Cutting against the grain also allows any marinades, spices, or sauces to better penetrate the meat. This can enhance the flavor and further tenderize the pork shoulder.

How to Find the Grain Direction

Before you can properly cut the pork shoulder against the grain, you need to identify which direction the grain is running. Here are some tips for finding the grain:

Look closely at the meat for fine linear striations or lines running in one direction – this indicates the direction of the muscle fibers.
Use your fingers to rub lightly over the meat – you should be able to feel a slightly bumpy or grainy texture going in one direction.
Find any seams of fat or connective tissue and use these as guides – the grain typically runs parallel to these.

Look for the tapering, feathery ends of the muscles – the grain follows the length from thick to tapered.

Keep in mind the grain can change direction in different areas of the pork shoulder, so you’ll need to assess each section. Mark the grain direction with a knife so you remember which way to slice.

How to Cut Pork Shoulder Against the Grain

Once you have identified the grain, you can start slicing the pork shoulder. Follow these steps:

Place the pork shoulder on a cutting board with a large, sharp knife at hand. You’ll need a sturdy cutting board that can support the weight of the meat and a good knife to cleanly slice through the pork.
Identify the direction of the grain. Use your fingertips to lightly rub the meat to find the grain, looking for fine linear striations in one direction. Use a knife to mark arrows along the grain if needed.
Position your knife to slice across the arrows marking the grain, keeping the blade perpendicular to them. This may mean holding your knife on an angle relative to the edges of the meat.

Use long, even strokes to slice the pork shoulder across the grain. Slices should ideally be around 1/4 to 1/2 inch thick for even cooking.
Rotate the pork shoulder and continue slicing across the grain of each section. Switch direction or angle of slicing as needed based on the changing grain direction.
For pork shoulder roasts, make your initial slice down the middle to open up the meat. Then slice each half against the grain.

For bone-in pork shoulder, cut the meat away from the bone before slicing. You can also ask your butcher to remove the bone for easier portioning.
If desired, cut the pork shoulder slices into smaller pieces for stir-fries, stews, kabobs, etc. Cut any large pieces in half again if needed for more uniform, quick cooking.

As you slice the pork shoulder, be sure to adjust the angle of your knife to always be perpendicular to the direction of the grain for maximum tenderness.

Other Tips for Tender Pork Shoulder

Cutting against the grain is a key step for tender pork shoulder, but there are some other tips that can further ensure it turns out juicy and delicious:

Use the right cooking method – Slow, moist cooking like braising or roasting allows tough cuts like shoulder to become fall-apart tender. Grilling, broiling, or pan-frying can toughen the meat.
Cook to the right internal temperature – For pulled pork, cook to 200°F internal temperature to sufficiently break down connective tissue.
Let it rest before serving – Allowing the pork to rest for 10-15 minutes after cooking allows juices to redistribute for moist, tender meat.

Keep it moist – Adding liquid like broth, water, or sauce will steam and moisten pork shoulder as it cooks.
Break it down further – Use forks or fingers to gently shred or pull cooked pork shoulder meat apart before serving.

Conclusion

Cutting pork shoulder against the grain is an easy way to help ensure this traditionally tough cut ends up fork-tender and full of flavor. Take the time to identify the direction of the grain and slice perpendicular to it for shortened muscle fibers. Combine this technique with slow, moist cooking methods and pork shoulder makes an amazing entree for pulled pork sandwiches, tacos, soups, and more.

Frequently Asked Questions

What is the grain of meat?

The grain of meat refers to the direction of the muscle fibers that make up the cut of meat. Muscle fibers are bundled into long, thin strands that run parallel to each other within a muscle. Finding and cutting against the grain shortens these strands for more tender meat.

What happens if you cut meat along the grain?

Cutting meat parallel to the long grain muscle fibers makes the meat more likely to be chewy and tough when cooked. This is because the intact muscle fibers can contract and tighten up. Meat sliced across the perpendicular grain has already been shortened for more tender results.

How thick should you slice pork shoulder against the grain?

Ideal slice thickness for pork shoulder cut against the grain is around 1/4 to 1/2 inch. Thinner slices may overcook and dry out. Thicker slices may remain tough and take longer to cook through. Aim for uniform slices for even cooking.

Can you cut pork shoulder with or against the grain?

You can cut pork shoulder with or along the grain, but this will result in tougher, chewier meat. For tender pulled pork and roasts, it is best to always slice against the grain perpendicular to the muscle fibers.

What is the best way to cook a pork shoulder?

The best cooking methods for pork shoulder are slow, moist-heat techniques like braising, stewing, and roasting. Low and slow cooking breaks down connective tissues. Keep the pork moist with broth or sauce. Cook to 200°F internal temperature for shredding.

Table Comparing Cooking Methods for Pork Shoulder

Method	Pros	Cons
Roasting	Allows flavorful crust to form, gentle heat tenderizes meat	Requires longer cooking time, can dry out if not basted
Braising	Tenderizes connective tissue, adds lots of moisture	Less browned flavor, needs advanced preparation
Stewing	Breaks down tough cuts, makes flavorful sauce	Requires hours of unattended simmering
Grilling	Adds nice char, convenient	Risk of drying out, may toughen meat

As shown in the table, dry heat and quick cooking methods like grilling are not ideal for cuts like pork shoulder that have a lot of connective tissue. Moist, slow cooking such as braising or stewing helps break down the collagen in the connective tissue into gelatin that tenderizes the meat. Low and slow roasting also gently tenderizes pork shoulder while adding flavor.

Best Uses for Pork Shoulder

Because pork shoulder contains a substantial amount of fat and connective tissue, it is best suited for moist, slow cooking techniques that break these down into tender, juicy meat. Here are some of the most popular uses for sliced and cooked pork shoulder:

Pulled Pork – The classic use for pork shoulder, pulled into tender shreds after low roasting or smoking.
Carnitas – Diced, cooked pork shoulder that crisps up into delicious bits after braising.

Tacos – Pulled pork or carnitas make amazing taco fillings.
BBQ sandwiches – Slow-cooked pulled pork piled high on buns makes iconic southern BBQ.
Soups & stews – Braised or roasted pork shoulder adds hearty flavor and meat.

Salads – Warm or chilled sliced pork shoulder served over salad greens.
Ragu – Shredded pork shoulder makes a deliciously rich sauce for pasta.
Dumplings & tamales – Savory shredded and minced pork shoulder is perfect for stuffing dough wraps.

Cutting the pork shoulder properly against the grain means every bite of these dishes will be super tender and delicious.

Substitutes for Pork Shoulder

Pork shoulder has a distinctive rich, meaty flavor and velvety tender texture when slowly cooked. However, in some cases, substitutes can work:

Pork butt/Boston butt – Very similar cut from the upper shoulder.

Pork picnic roast – From lower portion of shoulder, also needs slow cooking.
Smoked ham – Provides salty, smoky flavor but not as tender.
Beef chuck roast – Needs long cooking time to become tender.

Chicken thighs – Provides moisture but much milder flavor.

While these alternatives can work, pork shoulder is often the best choice for achieving ultimate tenderness and pork flavor in dishes like tacos, pulled pork, sandwiches, etc.

Doneness Temperature for Pork Shoulder

Pork today is safer to eat and requires thorough cooking like other meats. Here are approximate target temperatures for pork shoulder:

140°F (60°C) – Safe to eat but still pink, not recommended for shoulder.
160°F (71°C) – Quite firm, not ideal for shredding.
190°F (88°C) – Beginning to get tender.

200-205°F (93-96°C) – Ideal for pulling/shredding.

Cooking pork shoulder to around 200-205°F allows the collagen to melt into gelatin and the meat to easily shred apart. Use a meat thermometer to monitor the internal temp and avoid overcooking.

Conclusion

Cutting pork shoulder against the grain is a simple but crucial step for ensuring tender, delicious results every time. Take a few moments to identify the direction of the muscle fibers, then slice perpendicular to them. Combining this technique with moist cooking, proper temperature, and rest time allows you to turn tough pork shoulder into the star of your next tacos, carnitas, sandwiches, soups, and more. Mastering cutting against the grain means you can enjoy foolproof, fork-tender pork any night of the week.