The Boss' Specials - Barbecued Pork Shoulder Chop


If this was the same cut from a cow, it would be called prime rib, or without the bone a rib-eye steak, which is probably now the most popular of all the steaks thanks to restaurants and food writers. Just like its beef counterpart, the shoulder chop will always eat well, be tender and flavoursome, so to this end it is great to use on a barbecue – a lot better than a loin chop, which doesn’t have the inter-muscular fat.

The shoulder chop has a layer of fat around the edge which is quite hard and takes a bit of cooking to render down. It is often the case that by the time the fat is cooked through the meat in the loin chop has gone hard and dry.