Pork Shoulder vs. Pork Loin

Pork shoulder -- also known as picnic ham, Boston butt or Boston roast depending on the cut -- is a tough, somewhat fatty, but flavorful cut of meat generally reserved for long, slow cooking or braising. Pork shoulder is the preferred cut for barbecue, including pulled pork. Pork loin comes from the midsection of the hog. This lean, tender cut has a mild flavor and can be cooked in a variety of ways, including roasting and grilling over indirect heat. You can substitute pork loin for pork shoulder, but you must make a few adaptations.

Make the Switch

To substitute pork loin for pork shoulder, flavor the meat well. Pork loin lacks the robust flavor of pork shoulder and can be bland if not properly seasoned. Salt the meat several hours ahead of time, cover and refrigerate it, or make a rub from brown sugar, chili powder, garlic, salt and other herbs and seasonings. Massage this rub into the pork loin to ensure a flavorful end result.

Enough is Enough

Pork shoulder is filled with connective tissue and needs long, slow cooking to become tender and juicy. It should be cooked to an internal temperature of 180 degrees Fahrenheit or more for fork-tender meat that falls apart easily. Because pork loin is naturally more tender, you can cook it to a much lower temperature. Do not use braising or other moist-heat methods for cooking pork loin, which can cause the meat to dry out and toughen. Instead, roast it instead at 350 F until it reaches an internal temperature of 145 F -- the minimum safe temperature for cooking pork according to the U.S. Department of Agriculture. Refrigerate any leftovers within two hours of serving and use them within two or three days.

More Than Barbecue

Although picnic shoulder is most often used for barbecue, you can use it for myriad other purposes. Pork loin can stand in for almost any of these dishes. Shred cooked pork loin or picnic shoulder and toss it into stir-fries, sandwiches, tacos or eggs. Roast the pork loin whole for a special meal. Add some sauteed onions and apples for a hearty autumn meal. Slice leftover pork loin thinly and add it to a salad, along with chopped pecans, bleu cheese and apples. The type of seasoning you use on the pork loin will dictate the dishes you can make with it. For the most adaptable pork loin, stick with simple seasonings, such as salt, pepper, rosemary and garlic. Season the pork loin with chilis, garlic and cumin for Southwestern flavor.