Pork shoulder (aka kasim) is cheap, flavorful, and hard to mess up. If you’ve ever ended up with dry pork, this guide will fix that—fast.
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Let’s Talk About Pork Shoulder
Pork shoulder doesn’t get the hype it deserves.
It’s cheap, packed with flavor, and easy to cook.
In the Philippines, it’s called kasim.
In the U.S., you might hear pork butt or Boston butt.
Weird name, right? But trust me—it’s the same thing.
This cut is juicy, forgiving, and perfect for busy weeknights or weekend feasts.
Roast it, braise it, grill it—pork shoulder does it all.
This guide breaks it down: what it is, how to cook it, and why it slaps.
Jump to:
What Exactly Is Pork Shoulder (aka Kasim)?
It comes from the upper front leg of the pig.
Not the butt, despite the nickname.
It’s got just the right amount of fat and meat.
That makes it perfect for low and slow cooking.
Or thin-slice it for stir-fry if you’re in a rush.
In Filipino wet markets, it’s called kasim.
In Western supermarkets, it might say Boston butt or shoulder roast.
Same general cut. Just different names depending on where you shop.
The Best Ways to Cook Pork Shoulder
There’s no one “right” way—just what works for you.
Here are the main cooking styles, broken down.
Braising or Stewing
Pork shoulder shines when cooked low and slow. The fat and collagen melt down into rich, tender bites. You can use this for soups, stews, or saucy dishes that are full of flavor.
One recipe you can try is Pork Guisantes. It’s a simple pork and green peas stew that’s both hearty and family-approved.
Roasting
If you want a crispy outside and juicy inside, roasting is the way to go.
You’ll get those golden edges and super tender meat in every slice.
Season it well, let it cook slow, and crank the heat at the end to crisp it up.
Grilling / Smoking
Grilled pork shoulder is hard to beat—especially when cut into chunks or strips.
The fat keeps it juicy while the grill gives you smoky, charred flavor.
In the Philippines, this is the classic “inihaw” or street-style barbecue.
I talk more about that in my Filipino Street Food guide, where pork kasim is the star of those iconic Pinoy BBQ skewers. It holds up beautifully on the grill and stays moist, even over high heat.
Coconut Stews (Ginataan Style)
When cooked in coconut milk, pork shoulder soaks up all the creamy richness. It gets tender, flavorful, and perfect with a side of rice.
This works great in spicy or savory ginataan dishes. Try Spicy Pork with Coconut Milk. It’s bold, rich, and super satisfying—just what pork kasim was made for.
Quick Sear or Stir-Fry
No time? No problem. Thin slices of pork shoulder cook quickly in a hot pan.
This works well for Filipino bistek, stir-fries, or saucy skillet meals.
You still get all that flavor, but dinner’s on the table in minutes.
Check out Pork Steak (Pinoy Bistek) recipe. It uses thin-sliced kasim in a soy-calamansi sauce—and it’s so easy to make.
Pressure Cooking
If you’ve got a pressure cooker or Instant Pot, pork shoulder becomes a weeknight hero. You still get that slow-cooked tenderness—just way faster.
Perfect for pulled pork, coconut stews, or anything saucy.
How to Shop for Pork Shoulder (Without Getting Confused)
Here’s where most people get stuck—buying pork shoulder can be weirdly confusing.
You’ll see names like Boston butt, pork butt, picnic roast, kasim… what’s the difference?
- Pork shoulder / Boston butt / pork butt – Same general upper shoulder cut
- Picnic shoulder / picnic roast – Comes from the lower part of the shoulder, a bit tougher
- Kasim – Filipino term for pork shoulder, usually sold skin-on and bone-in
👉 If you’re making pulled pork, adobo, or BBQ, any of these will work.
Just look for good marbling and a firm, fresh cut—nothing mushy or watery in the pack.
If you want the skin for crispy roasting? Go for skin-on.
Boneless is easier to prep, but bone-in adds flavor for long cooking.
You can find kasim at Filipino or Asian groceries. For U.S. or Western stores, look for "pork butt" or "shoulder roast" in the meat aisle.
How to Store, Freeze & Meal Prep Pork Shoulder
Here’s how to do it right:
- Fridge: Cooked pork shoulder lasts 3–4 days in a sealed container
- Freezer: Freeze cooked or raw portions for up to 3 months
- Reheat tip: Add a splash of broth when reheating to keep it juicy
📦 You can even freeze it in sauce for quick weeknight meals.
Try portioning pulled pork into bags so it’s grab-and-go ready.
Bonus: Pork shoulder gets better the next day. Flavors settle in, and it’s even more tender.
Pork Shoulder Isn’t Fancy—It’s Just Really Good
Pork shoulder (or kasim) doesn’t try to be fancy.
It’s affordable, flexible, and built for flavor.
Once you cook it right, it’s hard to go back to dry pork chops or overpriced cuts.
Whether you roast, braise, grill, or fry—it delivers.
Start with recipes you already love, like pork bistek or ginataang baboy.
Then branch out into barbecue skewers or tacos.
Trust the kasim. You’ll never look at pork shoulder the same way again.
Common FAQs
Yes, in most stores they’re the same thing. It's from the upper shoulder.
Yup—kasim is just the Filipino name for it.
Shoulder is meatier with more connective tissue. Belly is fattier and softer.
Not really. Loin is lean and dries out easily. Shoulder’s better for slow cooking.
Thank you for your feedback 😊