Which Part of Pork is Best for Soup? A Guide to Choosing the Perfect Cut

A hearty bowl of pork soup hits the spot on a cold day and makes for a deeply satisfying meal. But not all cuts of pork are equally suited for soup making. The cut you choose impacts the flavor, texture cook time and overall experience of your soup. So which part of the pig provides pork that’s just right for soup? Let’s explore the best options.

Popular Soup Pork Cuts

These are the most common cuts of pork used for soups

Pork Shoulder

This cut comes from the upper front leg of the pig. It contains a good amount of fat marbled throughout for added moisture and flavor. Pork shoulder takes well to slow, moist cooking methods like braising and stewing, making it an ideal choice for soups. It does require longer cooking times to become tender. Sold bone-in or boneless. Other names for pork shoulder include Boston butt and pork butt.

Pork Loin

This leaner cut of meat comes from along the pig’s back. It has less fat than pork shoulder, but still provides good flavor. Pork loin chops or roasts work well for soup when cut into smaller pieces. The loin cooks more quickly than fattier cuts. Go for center-cut chops for the most tenderness.

Pork Belly

This fatty cut comes from the underside of the pig. Pork belly has a high proportion of fat to meat, which adds tons of rich flavor to soups. The fat melts into the broth. Chunks of pork belly add heartiness.Skin-on pork belly provides even more flavor. Because it’s so fatty, pork belly doesn’t require long cooking times.

Pork Shanks

The shank or leg of the pig contains a lot of collagen, which breaks down into gelatin and thickens the soup broth beautifully. Braising shanks or hocks for a long time delivers fall-off-the-bone tender meat. Use smoked hocks for extra flavor.

Pork Ribs

Meaty pork ribs add richness, body, and tender bites to soups like lentil, bean, and vegetable soups. Country-style ribs work better than back ribs or spare ribs since they contain more meat. Braise the ribs in the soup until the meat is pull-off-the-bone tender.

Ground Pork

Ground or minced pork has great versatility in soups. Use it in place of beef or turkey in chili or meatball soup for a flavor change up. It also works well in Asian-style soups like ramen and pho. Be sure to cook ground pork fully to an internal temperature of 160°F.

Factors that Impact Soup Pork Selection

Keep these factors in mind when deciding which cut of pork to use in your soup:

Cook Time

Fattier cuts like shoulder and belly take longer cooking times to fully tenderize, while leaner cuts like loin can be added closer to the end. Bony cuts like ribs and shanks also require long braising.

Texture

Shoulder provides stringy, shreddable meat, loin offers tender chunks, while ribs and shanks break down into fall-off-the-bone morsels. Belly gives you soft, rich pieces of meat.

Flavor Intensity

Fattier cuts like shoulder and belly impart more intense pork flavor. Loin has a milder taste. Smoked shanks or hocks add robust smoky flavors.

Budget

Less expensive cuts like shoulder, ribs, shanks, and belly give you more bang for your buck. Lean loin costs more.

Nutrition

Leaner cuts like loin have less fat and calories than high-fat shoulder or belly. But some fat provides moisture, flavor, and nutrients.

Best Soup Cuts by Pork Soup Style

Certain cuts work especially well for specific soup styles:

• Bean soups – Meaty ribs or shanks, shoulder
• Ramen – Belly, ground pork
• Wonton or dumpling soup – Ground or minced pork
• Chili – Ground pork, shoulder
• Hearty vegetable soup – Belly, loin
• Asian noodle soup – Thinly sliced loin
• Split pea or lentil – Smoked shanks, ground pork
• Hot and sour – Thinly sliced loin, ground pork
• Gumbo – Belly, shoulder

Don’t be afraid to experiment with different cuts in your favorite soup recipes. The cut you choose can take the soup in new flavor directions.

Tips for Preparing Pork for Soup

• Trim excess outer fat to reduce greasiness
• Cut meat into uniform bite-sized pieces for even cooking
• Brown meat first for deeper flavor (optional)
• Cook pork fully to an internal temperature of 145°F
• Let pork cool before adding to soup to avoid boiling broth
• Add tender cuts like loin later in cooking process
• Slow cook or braise tough cuts until fall-apart tender

Sample Soup Pork Cuts

To give you a better visual for soup pork cuts, here are a few examples:

• Shoulder – Pork butt, Boston butt roast
• Loin – Boneless or bone-in center cut pork chops
• Belly – Skin-on slab bacon, fresh uncured pork belly slices
• Shanks – Fresh or smoked pork shanks, hocks
• Ribs – Country-style pork ribs
• Ground – Fresh ground pork or pork sausage

The next time you make pork soup, consider which cut would work best for the flavor and texture you want. Taking the time to choose the right soup pork pays off in the final bowl! Let the cut highlight pork’s delicious versatility.