Everything you need to know about pork cuts when filling Out a cut sheet

Here is a quick run down of the most commonly sold pork cuts with tips on what cuts are best for what dishes.

Pork Shoulder

Pork shoulder, often labeled as “pork butt” or “Boston butt”, is one of the most versatile and popular cuts of pork. Despite the confusing name, it comes from the upper part of the front shoulder, not the rear. This cut is well-marbled with fat and connective tissue, which makes it perfect for slow cooking methods that break everything down into tender, juicy meat. It’s the go-to cut for pulled pork, but it also shines when smoked, braised, or roasted. Because it’s flavorful and forgiving, pork shoulder is a favorite for backyard BBQs, hearty stews, and even homemade sausage. If you’re looking for a cut that delivers both incredible taste and value, the pork shoulder is hard to beat.

Pork shoulder is generally sold as a 5-10 pound boneless roast at the grocery store. Shoulder chops are sold with bones, but are less common

Picnic Ham

Picnic ham, sometimes called the picnic shoulder, comes from the lower part of the pig’s front shoulder, just below the pork butt. While it isn’t technically a true “ham” (which comes from the hind leg), it earns the name because it can be cured, smoked, and prepared in a similar way. Picnic ham has a bit more bone and connective tissue than other cuts, but that also means it’s packed with flavor and becomes wonderfully tender when slow-cooked. It’s an excellent choice for roasting, smoking, or braising, and it often comes at a lower price point than traditional ham—making it a budget-friendly option for feeding a crowd. Whether you serve it sliced for a holiday meal or shred it for sandwiches, picnic ham offers a rich, savory taste that feels both hearty and comforting.

Hock

Front and rear hocks come from the lower portion of the pig’s front and hind legs, right below the picnic shoulder. This cut is full of connective tissue, bone, and rich marrow, which makes it ideal for slow, moist cooking methods that transform it into something incredibly flavorful and tender. While it doesn’t have as much meat as larger cuts, the hock’s deep, smoky, and savory qualities shine in soups, stews, and braises—think split pea soup, hearty bean dishes, or classic German-style pork hock. When cooked low and slow, the meat becomes succulent and falls right off the bone, while the bone itself adds body and richness to broths. It’s a humble cut, but one that brings a lot of comfort and depth of flavor to the table.

Pork Loin

Pork loin is one of the leanest and most popular cuts of pork, taken from the back of the pig between the shoulder and the leg. Unlike the well-marbled shoulder, pork loin is prized for its tender texture and mild flavor, making it a versatile centerpiece for a variety of meals. It’s often sold as a whole roast, boneless or bone-in, and can also be cut into chops or medallions. Because it’s a lean cut, pork loin is best cooked with care—roasting, grilling, or searing and finishing in the oven—so it stays juicy without drying out. It pairs beautifully with marinades, spice rubs, or a simple garlic-and-herb crust, and it’s a great option for family dinners or special occasions when you want something both elegant and easy to prepare.

Pork Chops

Pork chops are cut from the loin, running from the shoulder down to the hip, and they’re one of the most recognizable and widely enjoyed pork cuts. They can be bone-in or boneless, with bone-in chops often delivering more flavor and juiciness. Pork chops are incredibly versatile—they can be grilled, pan-seared, roasted, or even breaded and fried, making them a staple for quick weeknight dinners as well as more elevated meals. Because they’re lean, the key to great pork chops is not overcooking; done right, they’re tender, juicy, and full of flavor. With endless seasoning and sauce possibilities, from simple salt and pepper to savory marinades or fruit glazes, pork chops continue to be a crowd-pleasing favorite.

Baby Back Ribs

Baby back ribs come from the upper part of the pig’s ribcage, nestled right beneath the loin. They’re shorter, curved, and leaner than spare ribs, which is why they’re often called “baby” backs—not because they come from younger pigs, but simply due to their smaller size. This cut is especially popular for grilling and smoking because the meat is tender, flavorful, and cooks relatively quickly compared to other rib cuts. With the right seasoning, low-and-slow heat, and a good glaze or barbecue sauce, baby back ribs become fall-off-the-bone delicious. Whether you enjoy them dry-rubbed with a smoky crust or dripping in sticky-sweet sauce, they’re a crowd favorite for cookouts and family gatherings.

Pork Belly

Pork belly is a rich, boneless cut that comes from the underside of the pig, and it’s best known as the source of bacon. With its alternating layers of meat and fat, pork belly is prized for its incredible flavor and melt-in-your-mouth texture when cooked properly. It’s extremely versatile—roast it low and slow for crispy skin and tender meat, braise it for deep, savory dishes, or cube and sear it for decadent bites. Around the world, pork belly shows up in everything from Asian dishes like ramen and bao buns to classic American barbecue. Because of its higher fat content, it delivers a luxurious taste and crispiness that few other cuts can match, making it a true favorite for food lovers and chefs alike.

Spare Ribs

Spare ribs come from the lower portion of the ribcage, closer to the belly, and they’re larger, flatter, and meatier than baby back ribs. They contain more connective tissue and fat, which means they need a longer cook time to break down—but the reward is ribs that are incredibly flavorful and juicy. Spare ribs are a staple in barbecue culture, often smoked low and slow or braised until the meat is tender enough to pull apart. Because of their size and richness, they’re perfect for feeding a crowd and soaking up bold seasonings, rubs, and sauces. If you’re after a hearty, classic rib experience with big flavor, spare ribs are the go-to choice.

Sirloin

Sirloin pork comes from the area near the pig’s hip, just behind the loin, and it’s known for being a lean yet flavorful cut. Because it’s a hardworking muscle, sirloin can be a little less tender than center-cut loin, but when cooked properly, it delivers excellent flavor and great value. Sirloin roasts are often sold bone-in or boneless and can be roasted whole, sliced into chops, or even cut into smaller steaks. It’s a versatile cut that works well for grilling, roasting, or slow cooking, and it pairs beautifully with marinades or a simple herb rub to keep it juicy. For families looking for a budget-friendly option that still feels special, pork sirloin is a dependable choice that doesn’t skimp on taste.

Rear Leg

The rear leg of the pig, commonly known as the ham, is one of the most iconic and widely used pork cuts. This large, muscular section is naturally lean and firm, which makes it ideal for curing and smoking, the traditional process that gives us the classic holiday ham. Fresh ham (uncured) can also be roasted or braised and yields a mild, clean pork flavor. Because of its size, the rear leg is often sold as whole roasts or cut into smaller portions like shank or butt halves. It’s a versatile cut that can feed a crowd, serve as a centerpiece for special occasions, or be sliced thin for everyday sandwiches. Whether cured, smoked, or cooked fresh, the rear leg delivers both tradition and practicality in the kitchen.

Trotters

Trotters, or pig’s feet, may not be as common on the dinner table as other pork cuts, but they’re a prized ingredient in many traditional cuisines around the world. They’re packed with collagen and connective tissue, which break down into a silky, gelatin-rich broth when simmered low and slow. While they don’t have a lot of meat, trotters are valued for the depth of flavor and texture they add to soups, stews, and stocks. In Southern cooking, they’re often braised for rich, savory dishes, while in Asian and European cuisines they show up in everything from noodle broths to pickled preparations. Trotters are a humble, economical cut that transforms ordinary dishes into something hearty and deeply flavorful.

Jowls

owls come from the cheek area of the pig, and while this cut may fly under the radar, it’s incredibly rich and flavorful thanks to its high fat content and marbling. One of the most popular ways to enjoy it is as jowl bacon, which is cured and smoked much like traditional belly bacon but with a slightly different texture and taste. Jowl bacon tends to be meatier, with a more robust, pork-forward flavor and a crispier bite when fried. It’s beloved in Southern cooking, where it’s used to season greens, beans, and stews, or simply enjoyed as a breakfast staple alongside eggs and biscuits. Because it renders so beautifully, jowl bacon adds depth to any dish while standing on its own as a delicious alternative to standard bacon.