Pork steaks and pork chops are both popular cuts of pork, but they are quite different. Pork steaks are taken from the shoulder area of the pig and are usually thicker and tougher than pork chops. Pork chops, on the other hand, are taken from the loin area and are typically more tender and leaner. When deciding which to cook, it really comes down to personal preference and what you are making.

Pork steaks are often mistaken for pork chops, but there are a few key differences between the two. Pork chops are cut from the loin, which is a long, lean muscle that runs along the back of the pig.

Pork steaks, on the other hand, are cut from the shoulder. Also referred to as a boston butt or pork butt, the shoulder is a tough, muscular area that is full of flavor.

Pork has long been an American staple at backyard bbqs. It’s cheap and readily available at your grocery store. Plus, there are so many different pork cuts available, including pork tenderloin, pork belly, sirloin chops, shoulder chops, pork cutlets, and more.

Save this page so you can reference the difference between two commonly confused cuts of pork.

What is a pork steak? 

Also called blade chops, blade steak, blade roast, or pork shoulder steaks, a pork steak is cut from the shoulder of the pig. Essentially, it’s a “steak” sliced off a much larger cut of pork shoulder.

Pork steaks are usually cut into thick, hand-sized pieces – much larger than pork chops. Typically, this type of meat has a high fat content and is a popular choice for braising or slow cooking.

Pork steaks are usually tougher and require a longer cooking time than pork chops. Because of this, they’re ideal for slow cooking, stewing, and braising. While you can also grill or fry pork steaks, they might yield a tough, chewy result.

How are pork steaks supposed to be cooked?

When cooking pork steaks, it is important to use a moist cooking method, such as braising, to prevent them from drying out.  One of the best ways to prepare this cut is to slowly roast it in the oven for several hours.

Related: Oven Roasted Pork Shoulder

While the recommended internal temperature of a pork shoulder (or steak cut) is 160F, I recommend cooking on a low setting until the internal temperature reads 200F. This allows all the connective tissues to break down and distribute fatty juices throughout the cut of meat, making it incredibly tender and easily shredded.

What are pork steaks cut from?

A pork steak, also called a blade steak, is a cut of pork that’s taken from the shoulder blade of the pig.

What is a pork chop?

Pork chops are a popular cut of pork that’s best for grilling. This piece of meat is cut from the loin, which is a long, lean muscle that runs along the back of the pig. This cut is sold as bone-in as well as boneless chops and is tender and juicy when cooked properly.

If you’re looking for a good cut of meat to grill, pork chops are the best option.

Pork chops are cut from the loin, meaning it’s a tender cut, which is great for grilling or frying. They are typically cut thick and contain a T-shaped bone if sold bone-in. Because they are much leaner than pork steaks, pork chops will dry out quicker and are best cooked over a higher heat with a shorter cooking time.

How is a pork chop supposed to be cooked?

Pork chops are delicious seared in a skillet, grilled, baked, and even slow cooked. Because it’s a lean cut, pork chops will not shred, so braising for long periods of time isn’t recommended.

To avoid drying out pork chops, my preferred way to prepare pork chops is on the grill or in a cast-iron skillet.

• After searing on both sides, I remove the pork chops when the internal temperature reads about 120F.
• Then, allow the meat to rest on a cutting board until the temperature rises to your desired doneness.

The heat will carry over from the skillet and the internal temperature will continue to rise the longer the meat rests.

Can pork chops be a little pink?

Contrary to popular belief, it is ok for pork chops to be pink in the center. With the exception of ground pork, this myth has long been busted!

As long as the pork chops are prepared to the proper temperature, the meat is safe to eat.

What is the difference between pork chops and pork steaks?

Being able to differentiate the different cuts of pork means choosing the best choice for your dish. Here is a quick breakdown of the information above.

Variety of Cut

When most people think of pork, they think of pork chops. However, there is a big difference between pork chops and pork steaks.

Pork chops are cut from the loin, which is a leaner part of the pig, while pork steaks are cut from the pig’s shoulder, which has a lot of fat.

Appearance

Pork steaks have a more marbled look due to the large amount of intramuscular fat and are larger in comparison. Pork chops are much smaller in size with little to no fat and marbling. Depending on the cut, the pork chop could be bone-in or boneless.

Cooking Methods

Pork chops are best cooked quickly over high heat in a skillet or on the grill, while pork steaks benefit from a slower cooking method like braising. Pork steaks are an excellent substitute for pork shoulder and are perfect for pulled pork sandwiches, loaded nachos, or even shredding without the bun.

Because they are much leaner than pork steaks, pork chops will dry out quicker and are best cooked over a higher heat with a shorter cooking time, while pork steaks are more forgiving and can be cooked for a longer period of time.

Cost

Typically, pork steaks are cheaper than pork chops – mainly because there is less meat on the pig for pork chops, which makes them more difficult to produce. However, there are some nuances with the cost, depending on where you live.

Flavor and Nutrition

Pork steak and pork chops are both delicious, but which one is better for you? A pork chop is one of the leaner cuts of meat, so it has less fat and calories. A pork steak is a bit fattier, but it’s also juicier and will reheat and freeze much better than pork chops. Both require seasonings, brines, or flavorful marinades to enhance the mild flavor.

Related Questions

Are pork steaks more tender than pork chops?

Because of the fattier tissue, pork steaks are much more tender than pork chops. However, pork chops can be juicy and tender if prepared properly.

Can you substitute pork steaks for pork chops in a recipe?

Because of the size and fat tissue, I don’t recommend using these cuts interchangeably. If you choose to substitute one for the other, adjustments to cooking time and temperature will likely be necessary.

What is the best way to tenderize pork?

To tenderize pork before cooking, break up the tough muscle by using a meat mallet. Place the pork in a zip-top bag, and hit the meat with the mallet evenly across the surface. Be careful not to go overboard and flatten the meat.Alternatively, marinades with acid, like citrus juices, vinegar, or wine will naturally tenderize the meat.

What seasonings go well with pork?

Seasonings and herbs that go well with pork include rosemary, cumin, garlic, paprika, chili powder and more. Alternatively, store-bought dry rubs are an easy way to get the flavors and spice you are looking for.

How do you make pork more flavorful?

Marinade, brine, or apply a dry rub to add flavor to pork.

The post Pork Steaks vs. Pork Chops (The Difference) appeared first on Southern Cravings.

Pulled pork is a great way to feed a crowd because the cooking process is almost hands-off. Plus, pork is cheap and easy to work with.

All you need to do is figure out how much pork you need per person, a good dry rub recipe, and an in-oven meat thermometer. 

For the best pulled pork, you want to cook the meat low and slow. Cooking at higher temperatures will give you a tough result that’s difficult to shred. Slow cooking at low temperatures gives you a tender, succulent cut of meat that is perfect for shredding!

Looking for a great recipe? This is the best pulled pork recipe to make in the oven. It’s perfect for beginners!

What cut of meat is best for pulled pork?

There are many different cuts of pork and it can get confusing fast. 

A pork shoulder or pork butt are the best cuts of meat for shredding. Often, the terms pork shoulder and pork butt are used interchangeably at grocery stores. While they are from the same areas of the pig, there are slight differences:

• Pork Butt: Also known as Boston Butt, this cut is from the upper shoulder. Pork butt is a fattier cut of meat which makes it perfect for shredding. 
• Pork Shoulder: Also known as Picnic Shoulder, this cut is slightly leaner and comes from only a part of the shoulder – from the front leg portion of the hog. 
• Other cuts, like pork roast or pork loin, are not recommended for shredding.

The pork shoulder and butt cuts are packaged as large cuts of meat with a generous amount of fat. Whether you are smoking or roasting the meat to shred, both options are fantastic choices for pulled pork.

How to Make Pulled Pork

Pork butt is a fatty cut that contains a lot of connective tissue. That’s why it’s a great choice for cooking slowly for long periods of time in the oven or smoker. 

If you do a quick Google search, you will see that there are millions of different ways to make pulled pork. 

The number one tip is to make sure you give the pork plenty of time to cook.  If the meat is cooked too quickly, the fat, connective tissues, and muscle fibers won’t have a chance to break down, so the meat will be full of gristle and tough.

For the best results, set your grill or oven to 225F – 250F degrees. Depending on the size of the cut, the cooking time will take hours – probably most of the day. For slow cooking, estimate about an hour per pound of meat.

I recommend seasoning the pork the night before. Choose any BBQ spice rub of your choice. I prefer a spice mixture with chili powder so you get the smoke flavor without having to use a smoker. 

Apply the seasoning generously on all sides of the meat. Then, wrap in plastic wrap (Press N’ Seal is my personal favorite) and refrigerate overnight.

If you notice the meat is overly fatty, you can trim away some of the fat cap, but resist the urge to trim away too much. As the meat cooks, any large pieces of fat will render and “self-baste” the meat, adding flavor and moisture. Don’t forget to smoke or roast the meat with the fatty side facing up.

While the smoker or oven is preheating, allow the meat to rest on the counter to come to room temperature. Even though it will be cooked at a low temperature, adding cold meat to a hot oven or smoker will extend the cook time.

What temperature should pulled pork be cooked to?

While pork is safe to eat at 145F, you will want to cook pork shoulder much longer than that to allow the piece of meat to reach its sweet spot. 

The best internal temperature for pulled pork is 205F degrees. At this temperature, the meat is juicy, succulent, and will shred with minimal effort. 

While it’s safe to consume at a much lower temperature, the connective tissues will still be intact. If you stop the cooking process too soon, the meat will not shred and will be tough and lack flavor.

The best way to monitor the internal temperature of the meat is to invest in an in-oven digital meat thermometer. The thermometers are inserted into the meat so you can monitor the cooking process without ever opening the oven door!

The meat will continue cooking after you remove it from the heat, so it’s safe to let it begin resting at around 195F degrees. Alternatively, it’s safe to continue cooking until 205F. But don’t let it cook too far past this point as the meat will begin to dry out.

Either way, allow the meat to rest for at least 30 minutes before shredding. This allows the juices to redistribute so the pulled pork will be super tender and moist. Plus, it’s much easier to shred after it has cooled.

At what temperature will a pork butt stall?

During cooking, the internal temperature of the pork will rise quickly, then stall at around 140F-160F degrees. It’s called “the stall” because the meat seems to stop cooking during this time and “stalls” for a few hours.

Understandably so, this process makes many home cooks nervous and impatient. It’s important to resist the urge to increase the cooking temperature during this time in an attempt to skip the stall altogether.

As nerve-wracking as it can be, know the temperature will begin to climb again after a few hours. The best advice is to plan ahead for this time. 

How to Shred Pulled Pork

After the pork has reached 200F-205 degrees, it’s time to shred. There are a few different ways to shred slow-cooked meat…

Using shredding claws is the recommended method. Similar to forks, these “claws” are excellent tools for quickly shredding large cuts of meat with minimal effort.

Using your hands is the easiest way to make sure you pull out any gristle pieces of meat. However, the meat should be cool enough to handle before you use this method. 

Alternatively, forks are a good solution to shredding meat. Face two forks together at the center of the meat. Then, pull away at the same time to shred. Continue doing this until you reach the desired consistency.

After shredding, use the meat for BBQ sandwiches or serve it as the main entrée with several side dishes. Drizzle homemade BBQ sauce and serve!

Related Posts

• How Much Pulled Pork Per Person?
• Can You Freeze Pulled Pork?
• Oven Roasted Pork Shoulder
• BBQ Dry Rub Recipe
• Nachos (for leftovers)
• Vegetable Soup (with leftover pulled pork)

Side Dishes for Pulled Pork

• Southern Pineapple Casserole Recipe
• Old Fashioned Southern Squash Casserole
• Homemade Garlic Bread
• Herb Roasted Potatoes
• Southern-Style Mac and Cheese

The post Best Internal Temperature for Pulled Pork appeared first on Southern Cravings.

Hot dogs and hamburgers are always a quick and easy option for hosting afternoon cookouts. But, pulled pork is easy, delicious, and an inexpensive way to feed a crowd. Plus, you can easily stretch the meat to serve more people.

While calculating the portions isn’t as easy as counting hot dogs and hamburgers, it’s a pretty simple formula that takes the guesswork out of hosting large gatherings.

For a great pulled pork recipe that’s easy and hands-off, I recommend an oven-roasted pork shoulder!

How Much Pulled Pork Per Person

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork (or boston butt) per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

During the cooking process, the meat will shrink about 40-50%, losing about half of its weight in moisture and fat as it cooks. This applies to all cooking methods, including smoking, grilling, roasting the meat, and even in a slow cooker.

Of course, weights differ from boneless and bone-in pork shoulders.

Boneless

For boneless cuts of pork shoulder, estimate 1/3 pound of cooked pulled pork per guest. Remember, the cooked pork will only weigh about half as much as the raw pork after cooking.

Here’s the basic formula:

[ Guests x 1/3 ] x 2 = Pounds of Raw Pork Needed

Example: Let’s say you’re roasting a pork shoulder for 24 people. When you divide the number of guests into thirds, you are left with 8. That is the amount of pork you will want to serve to your guests. When you multiply that number by 2, you get the amount of raw pork you will need to purchase.

[ 24 x 1/3 ] = 8 pounds of meat to serve; 8 x 2 = 16 pounds of raw pork needed

[ 24 x 1/3 ] x 2 = 16 pounds of raw pork needed

Using this formula, you should purchase 16 pounds of raw boneless pork shoulder to feed 24 guests.

Bone-In

The formula for bone-in cuts requires a small adjustment to the formula due to the weight of the bone and the extra fat that comes on these cuts. 

Instead of 1/3 of a pound of cooked meat, estimate one-half pound of meat per person. The math is much easier for this version. Simply purchase one pound of raw pork shoulder per person to account for shrinking and the weight of the bone and extra fat.

Using the same example above, here is the formula in action:

[ Guests x 1/2 ] x 2 = Pounds of Raw Pork Needed

Things to Consider

Depending on the type of gathering, the menu, and who is attending, you may be able to serve less meat.

The Menu

The pulled pork is likely the star of the show, but what else is on the menu? Will pulled pork be the main dish? What about side dishes? 

If you are hosting a potluck, you will likely have enough food to fill out your menu. So, there won’t be any need to stress over the meat’s portion sizes. However, if you’re keeping it simple with only another side or two, consider increasing the portion size.

Guests

If the guest list includes a lot of children, you may have plenty of leftovers using the one-third of a pound per-person formula.

In this case, you could scale the portions back to 1/4 pound per child. But, that complicates the calculations a little too much for me. I’d much rather have too much food leftover than not enough pork.

On the other hand, if most of your guests have bigger appetites, you could easily increase the portion size.

Sliders or Buns?

Think about how you are serving the pulled pork. Serving pork sandwiches will fill your guests up faster so they will be less likely to return for seconds.

Hamburger buns hold about 5 ounces (one serving) of meat. But, pork sliders are great for smaller portions, holding about 2.5 ounces per bun. Plus, they can play a little trick on the stomach and the eyes, helping guests feel fuller faster.

Type of Event

Usually, people eat more at a formal, sit-down even than at a more casual event. 

Your guests will likely eat more if there’s a specific “dinner” time than if the food is available throughout the event’s duration. When people are mingling and socializing, the focus is less on food.

Pulled Pork Calculator

If you want quick answers, the chart below shows how much meat you need to serve 1/3 pound and 1/2 pound of cooked pulled pork. Consider this your BBQ per person calculator! 

How to Store Leftover Pulled Pork

For any leftover pork, place in an airtight container and store in the refrigerator for about 3 days.

Don’t forget to add the juices to the leftovers to keep the meat as moist as possible.

Ideas for Leftover Pulled Pork

You can always offer to send guests home with some leftovers. Alternatively, you can freeze leftover pork shoulder.

Use the leftovers within a few days. Use them on BBQ sandwiches, loaded nachos, or stir into a pot of vegetable soup.

The post How Much Pulled Pork Per Person? appeared first on Southern Cravings.

Pulled Pork in the Oven

For the easiest pulled pork, make it in the oven! This oven roasted pork shoulder recipe starts cooking at a high temperature to get that crispy bark that everyone loves, then slowly cooked until it melts away from the bone!

I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Toast some buns and bust out the pickles – you’ve got yourself a simple meal that tastes like hard work!

Best Cut for Pulled Pork

Whether you are making sandwiches or anything else, the best cut of meat for pulled pork is a pork shoulder. Boneless pork shoulders or bone-in will work for this recipe.

Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded.

Boston Butt or a Picnic Roast are also great options for pulled pork.

Pork Rub Recipe for Pulled Pork

The seasonings you choose for an oven pork shoulder may vary from the ones you use when smoking or grilling.

I prefer using a blend of my own homemade dry rub. The recipe is equal parts of basic pantry seasonings. It’s gives the meat a great flavor that you can easily build upon. Feel free to add or remove spices to adjust to the flavors you desire as needed.

Alternatively, you can also use any of your favorite store-bought seasonings as a short cut.

Allow plenty of time for the pork to marinate after you apply the rub. I recommend at least 12 hours, preferably overnight.

Some people prefer using mustard as a binder. This is applied to the meat before adding the dry rub. It tenderizes the meat further and helps the seasoning bind to the meat.

How to Make the Perfect Oven Roasted Pork Shoulder

Tools Needed for this Recipe:

• In-oven meat thermometer: I highly recommend using a tool like this for any large cut of meat. This takes the guesswork and prevents constantly “checking” on the meat during cooking.
• Roasting Pan: I love my Nordic Ware Roasting Pan. We also grab the disposable roasting pans when we are making this for a large crowd, transporting the meat, or just for easy clean-up.
• BBQ Shredding Claws: Using claws is the easiest way to shred the pork after it’s ready. If you don’t use shredding claws, you can use regular dinner forks or serving forks to shred the meat.
• BBQ Grill Gloves: These are super handy for pulling the meat out of the oven. They give you a little extra grip and more coverage for handling heavy, large pans.

Step 1: Rub and Marinate the Pork Shoulder

Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast.

Place your defrosted pork shoulder on a clean workspace. I recommend rubbing, marinating, and cooking in the same container. Try a disposable aluminum pan for easy clean up.

Generously rub down the meat with the rub on all sides. The meat should be coated completely.

Then, wrap in plastic wrap and place inside a leak-proof container. Marinate in the fridge for at least 12 hours or overnight.

If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil.

Step 2: Cook Pork Shoulder in the Oven

Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone.

Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.

When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.

Shred the meat with shredding claws and serve!

Pork Shoulder Cooking Time

How long does it take to cook a pork shoulder in the oven? Depending on the size of your pork shoulder, the cooking time will vary. This isn’t a quick recipe, so make sure you plan for plenty of time.

This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. A meat thermometer will help with cooking time and temp!

Do you cover a pork shoulder when cooking in the oven?

This recipe does not cover the meat while cooking, because we like the “bark” that forms on the outside. However, if you do not like the crispy parts, you can cover your roasting pan lightly with foil.

Best Internal Temperature for Pulled Pork

The best internal temperature for pulled pork is 205°F degrees. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact which will make the meat tough to shred and flavorless.

At an internal temperature of 205°F-215°F, the meat is juicy, succulent, and will shred with minimal effort. 

What temperature should pork shoulder be cooked to?

Regular cuts of pork are safe to eat at around 145°F-160°F degrees. This includes pork chops, pork steaks, etc. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200°F.

What temp does pork shoulder fall apart?

A pork shoulder is easily shredded at 200°F-215°F internally.

How Much Pulled Pork Per Person?

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork.

Pulled Pork Leftovers

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. 

If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups.

One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread!

Here are a few other ways to use up leftovers:

• Loaded Pulled Pork Nachos
• Top a twice baked potato with leftovers.
• Make a mashed potato bowl with pulled pork and your favorite toppings.
• Stir leftovers into mac and cheese or hashbrown casserole.

What to serve with pulled pork

What goes well with pulled pork? Delicious side dishes! Whether you are serving it piled high on a bun or by itself, don’t forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite!), caramelized onions, etc.

• Baked Mac and Cheese
• Pasta Salad
• Red Smashed Potatoes
• Baked Sweet Potatoes
• Cowboy Baked Beans

More side dishes for pulled pork…

Print

Oven Roasted Pork Shoulder

An oven roasted pork shoulder, cooked low and slow, yields beautifully shredded pork. This recipe is great for sandwiches, potlucks and makes great leftovers!

Cuisine American

Keyword bbq, dinner, roasting

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Resting Time 8 hours hours

Total Time 16 hours hours 5 minutes minutes

Servings 4 Pounds of Meat

Calories 808kcal

Author Anna Kate

Equipment

• BBQ Grill Gloves
• Turkey Roaster with Rack
• Disposable Aluminum Pan
• In-Oven Digital Meat Thermometer
• Meat Shredding Claws

Ingredients

• My Homemade Pork Rub
• 1, 9 pound pork shoulder or butt

Instructions

• Rub down the outside of the meat with the rub.
• Wrap in cling-wrap or store in leak-proof container and marinate overnight.
• Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan.
• Place in 450F preheated oven for 20 minutes.
• Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees.

Nutrition

Serving: 1grams | Calories: 808kcal | Protein: 65g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 32g | Cholesterol: 250mg | Sodium: 188mg

The post Pulled Pork Recipe {Oven Roasted Pork Shoulder} appeared first on Southern Cravings.