# Choosing the right pork cuts???

**URL:** <https://community.anovaculinary.com/t/choosing-the-right-pork-cuts/21025>\
**Category:** Anova Support\
**Created:** [April 24, 2019, 10:01pm UTC](https://community.anovaculinary.com/t/choosing-the-right-pork-cuts/21025 "2019-04-24T22:01:09Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![Michael70](https://avatars.discourse-cdn.com/v4/letter/m/c68b51/32.png) [@Michael70](https://community.anovaculinary.com/u/Michael70)\
**Post date:** [April 24, 2019, 10:01pm UTC](https://community.anovaculinary.com/t/choosing-the-right-pork-cuts/21025/1 "2019-04-24T22:01:09Z")

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Can anyone tell me the differences when choosing pork???

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [April 25, 2019, 7:41am UTC](https://community.anovaculinary.com/t/choosing-the-right-pork-cuts/21025/2 "2019-04-25T07:41:05Z")

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Depends entirely on what you’re looking to use it for.

American style

> **[Know Your Cuts | Smithfield](https://smithfield.sfdbrands.com/en-us/articles/pork-101/know-your-cuts/)**
>
> Shoulder. Also referred to as Boston blade roast or Boston butt, this ...

English style  
[![](https://cdn.jamieoliver.com/home/wp-content/uploads/features-import/2016/04/cuts-of-pork-feature-image-002-1024x683.jpg) ](https://cdn.jamieoliver.com/home/wp-content/uploads/features-import/2016/04/cuts-of-pork-feature-image-002-1024x683.jpg)

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [April 25, 2019, 3:55pm UTC](https://community.anovaculinary.com/t/choosing-the-right-pork-cuts/21025/3 "2019-04-25T15:55:11Z")

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Michael with 6 question marks, differences in pork cuts are similar to the differences in respective beef cuts.

You choose the right pork cut based on it’s end result and method of cooking. As an example, pork loin chops are a steak-like cut and cooked much the same way. Shoulder cuts are usually larger and thoroughly cooked slowly for extended times for tenderness.