How to Cook Shoulder Bacon: A Complete Guide

Shoulder bacon also known as cottage bacon or buckboard bacon is a delicious and versatile cut of pork that comes from the shoulder or foreleg of the hog. This meaty bacon alternative has a rich, smoky flavor and can add savory depth to all kinds of dishes. But to get the most out of your shoulder bacon, it’s important to know the best cooking methods and preparation tips.

In this complete guide, we’ll walk through everything you need to know about how to cook shoulder bacon, from choosing the right cut to frying, baking, and more. We’ll also provide serving ideas and recipes to help you enjoy this premium cut of pork. Let’s get cooking!

What is Shoulder Bacon?

Before we dive into cooking methods, let’s clarify exactly what shoulder bacon is

Shoulder bacon comes from the front leg or shoulder of the hog, rather than the belly. It’s cured and smoked like traditional bacon, but has a slightly different taste and texture. The meat tends to be leaner, with less fat marbling than belly bacon. However, it still has plenty of pork flavor.

This cut is sometimes referred to as cottage bacon, buckboard bacon, or Boston butt bacon. It’s sold in slices, chunks, or roasts. When buying shoulder bacon, look for good marbling to ensure moistness and flavor. Heritage breed, pasture-raised pork often has the best quality.

Choosing the Right Shoulder Bacon

When selecting your shoulder bacon here are a few things to look for

• Well-marbled – Marbling creates moisture and flavor. Avoid cuts with large areas of lean meat.

• Proper color – Look for cuts that are rose-pink to deep red. Avoid any with brown or gray spots.

• No dry spots or edges – The cut should look moist. Dry or shriveled areas mean it’s past its prime.

• Good thickness – For frying or searing, choose slices at least 1/4 inch thick. Thinner slices will overcook too quickly.

• Unenhanced – Opt for bacon without “solutions” or injections, which dilute flavor.

• Reputable source – Seek out high-quality pasture-raised, organic pork for the best texture and taste.

Preparing Shoulder Bacon

Once you’ve selected your shoulder bacon, it’s time to prepare it for cooking. Here are a few tips:

• Rinse – Give the bacon a quick rinse under cool water and pat dry with paper towels. This removes excess salt and any sliminess.

• Trim – For slices, neatly trim away any awkward or unsightly edges with a sharp knife.

• Cut – If cooking chunks, cut the shoulder bacon into your desired sized pieces.

• Line pan – For baking or broiling, line a baking sheet with foil or parchment paper for easy cleanup.

• Preheat – Allow pans and oil to fully preheat before adding the bacon to prevent sticking.

Proper prep helps ensure your shoulder bacon cooks up evenly, with crispy edges and a tender interior. Now let’s get to the fun part – the cooking!

Frying Shoulder Bacon

One of the quickest and easiest ways to cook shoulder bacon is by frying it in a skillet on the stovetop. Here’s how:

• Heat a large cast iron or nonstick skillet over medium heat. Add just enough oil to lightly coat the bottom.

• Once oil shimmers, add your bacon slices in a single layer without crowding.

• Cook for 2-3 minutes per side until browned and slightly crisped at the edges. Avoid moving the bacon too much for optimal browning.

• Transfer cooked bacon to a paper towel-lined plate. Let rest for 1-2 minutes to absorb excess grease.

The key is medium heat – if oil smokes or bacon scorches, turn down the temperature. Cook times will vary based on thickness. Thinner slices may only need 1-2 minutes per side.

For tender, mouthwatering shoulder bacon, frying is tough to beat! But if you prefer a more hands-off method, try baking.

Baking Shoulder Bacon

Baking shoulder bacon in the oven gives you crispy, evenly cooked results with less hands-on effort. Here are some tips for perfection:

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.

• Arrange bacon slices in a single layer on the sheet without overlapping.

• Bake for 15-25 minutes, flipping halfway through. Thicker cuts take longer.

• Remove from oven when bacon reaches desired crispness. It will firm up after cooling.

To add flavor, sprinkle sliced bacon lightly with brown sugar, maple syrup, crushed pepper, or other spices before baking.

Baking releases more grease than frying, so pour excess into a heatproof container after cooking. Baked shoulder bacon pairs perfectly with eggs, burgers, sandwiches and more.

Grilling Shoulder Bacon

Craving that quintessential smoky, charred bacon flavor? Grilling is the way to go. Follow these steps:

• Prepare a hot grill or grill pan. Cook over direct medium heat.

• Place bacon slices directly onto grill grates. Avoid overlap.

• Grill for 4-5 minutes on each side until lightly charred.

• Move bacon to indirect heat or turn down to low if flare-ups occur.

The grill’s dry heat helps render fat while producing crispy edges and irresistible flavor. Try glazing thicker slices with barbecue sauce during the last few minutes for caramelized, candied bacon.

Because it’s leaner than belly bacon, shoulder bacon can dry out quickly on the grill. Keep an eye on it and remove it as soon as it looks done.

Broiling Shoulder Bacon

For fast, hands-free cooking with charred edges and crispy fat, broiling is ideal. Here’s how to broil shoulder bacon to perfection:

• Preheat broiler to high. Place oven rack 4-6 inches from heat source.

• Line a broiler pan with foil and top