and 1/2 lbs boneless pork shoulder cut into cubes

Pork shoulder is a cut derived from the anterior portion of the pig's front leg and adjacent chest area, representing the forelimb and surrounding musculature. This primal cut contains significant intramuscular fat and connective tissue (collagen), which render down during slow cooking to produce tender, flavorful meat. Pork shoulder is characteristically robust and slightly gamey compared to leaner cuts, with a dense grain that benefits from moist-heat cooking methods. The cut encompasses several anatomical components, including the blade (scapular region) and the arm (upper forelimb), with marbling throughout that contributes to its suitability for braises, stews, and pulled-pork preparations.

Boneless pork shoulder refers to the same cut with bone and excess exterior fat removed, making it more convenient for portioning and cubing. The removal of bone does not significantly affect the meat's textural or flavor properties, as the intramuscular fat remains intact.

Pork shoulder cubes are primarily employed in slow-cooked preparations including braises, stews, curries, and tagines, where prolonged moist heat breaks down the connective tissue and renders fat into the cooking liquid, producing gelatinous, silken meat. Common applications span global cuisines: Spanish cocidos, French ragoûts, Asian hot pots and curries (particularly Thai, Vietnamese, and Indian), Moroccan tagines, and Latin American caldos. The meat's ability to absorb surrounding flavors makes it ideal for assertively seasoned dishes. Cubes are also suitable for kebabs, grilling, and roasting when marinated, though these applications require attention to prevent drying. The inherent fat content requires minimal additional oil during cooking.