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Marinated Pork Shoulder

Marinated Pork Shoulder

Everyday

Marinated pork shoulder is a flavorful, fatty cut from the upper front leg of the pig, typically treated with acidic or enzymatic marinades to tenderize its dense muscle fibers. This budget-friendly cut becomes exceptionally moist when slow-cooked, with its high collagen content breaking down into gelatin for succulent pulled pork or roasts. While rich in protein, it contains more fat than leaner cuts like tenderloin, making marinades with vinegar, citrus, or tropical fruits particularly effective for both flavor enhancement and texture improvement.

Macro Impact

A 4 oz serving contains 262 calories, 18g protein, 2g carbs, and 20g fat.

Calorie Burn

How long would it take to burn off 262 calories?
Walking3.5 mph, moderate pace
1 hour 1 min
YogaModerate effort, gentle pace
44 min
SwimmingModerate effort, freestyle
34 min
Biking12-14 mph, moderate effort
27 min
StairsStair climbing, moderate pace
30 min
Running5 mph (12 min/mile)
22 min

Nutrition Facts

Serving size4 oz (113 g)
Amount per serving
Calories262
% Daily Value*
Total Fat20g
26%
Saturated Fat7g
33%
Trans Fat0g
Polyunsaturated Fat2g
Monounsaturated Fat10g
Cholesterol72mg
24%
Sodium170mg
7%
Total Carbohydrate2g
1%
Dietary Fiber0g
0%
Total Sugars2g
Includes Added Sugars2g
5%
Protein18g
Vitamin D2mcg
8%
Calcium15mg
1%
Iron1mg
6%
Potassium307mg
7%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
2 / 275 g
1%
Fiber
0 / 28 g
0%
Sugars
2 g
Added Sugars
2 / 50 g
5%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
20 / 78 g
26%
Monounsaturated
10 / 31 g
31%
Polyunsaturated
2 / 23 g
9%
Saturated
7 / 23 g
28%
Trans
0 g
Cholesterol
72 / 300 g
24%
Omega 3
0 / 5 g
0%
Omega 6
2 / 19 g
10%
Omega 9
9 g
Protein
Protein
18 / 80 g
22%
Amino Acids
Histidine
1 / 3 g
22%
Isoleucine
1 / 2 g
50%
Leucine
1 / 3 g
45%
Lysine
2 / 2 g
65%
Methionine
0 / 1 g
38%
Phenylalanine
1 / 2 g
35%
Threonine
1 / 1 g
65%
Tryptophan
0 / 0 g
68%
Valine
1 / 2 g
45%
Arginine
1 g
Cysteine
0 g
Cystine
0 g
Tyrosine
1 g
Alanine
1 g
Aspartic Acid
2 g
Glutamic Acid
3 g
Glycine
1 g
Proline
1 g
Serine
1 g
Vitamins
Thiamine, B1
1 / 1 mg
68%
Riboflavin, B2
0 / 1 mg
24%
Niacin, B3
4 / 15 mg
26%
Pantothenic Acid, B5
1 / 5 mg
15%
Pyridoxine, B6
0 / 1 mg
27%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
1 / 2 mcg
32%
Folate
5 / 400 mcg
1%
Vitamin A
2 / 800 mcg
0%
Vitamin C
1 / 83 mg
1%
Vitamin D
2 / 15 mcg
11%
Vitamin E
0 / 15 mg
1%
Vitamin K
0 / 105 mcg
0%
Minerals
Calcium
15 / 1k mg
2%
Copper
0 / 1 mg
10%
Iron
1 / 13 mg
8%
Magnesium
18 / 370 mg
5%
Manganese
0 / 2 mg
1%
Phosphorous
185 / 700 mg
26%
Potassium
307 / 3k mg
10%
Selenium
26 / 55 mcg
47%
Sodium
170 / 2.3k mg
7%
Zinc
3 / 10 mg
29%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
76 g
Caffeine
0 mg
Choline
62 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Pork, fresh, shoulder, whole, separable lean and fat, raw. USDA Standard Reference, Legacy. Food ID 167843.
  2. 2.Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw. USDA Standard Reference, Legacy. Food ID 167849.
  3. 3.Pork, shoulder, whole, lean and fat, raw. Canadian Nutrient File. Food ID 1813.
  4. 4.Pork, shoulder, butt, blade (boneless), lean and fat, raw. Canadian Nutrient File. Food ID 1971.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

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