Fresh Bone-In Pork Shoulder Blade Boston Roast
Fresh bone-in pork shoulder blade Boston roast, processed by deburring and shaping the upper shoulder blade section with bone included. Classified in HTS 0203.12.10.20 as processed fresh shoulders and cuts thereof with bone in. Commonly used in American barbecue and stew recipes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If other fresh/chilled cuts not shoulders
Non-ham/shoulder cuts with bone in go to other fresh swine meat subheadings.
If mechanically separated
Mechanically deboned pork shoulders classify under prepared meats.
If prepared or preserved in airtight containers
Cooked or canned pork preparations fall under Chapter 16.
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Import Tips & Compliance
• Document processing steps like trimming fat to qualify as 'processed'; avoid misclassification as primal cuts
• Include entire package weight for specific duties per US notes; watch for bone-in weight allowances
• Pre-clear with CBP on country of origin quotas and provide lab tests for residues per FSIS rules
Related Products under HTS 0203.12.10.20
Fresh Bone-In Pork Shoulder Picnic Slice
Fresh bone-in pork shoulder picnic slices, processed thin cuts from picnic area with bone. HTS 0203.12.10.20 for fresh processed shoulders/cuts. Good for quick meals.
Chilled Bone-In Pork Shoulder Trimmed Cut
Chilled bone-in pork shoulder trimmed cuts, excess fat removed post-processing with bone. 0203.12.10.20 processed chilled. For grinding or cooking.
Fresh Bone-In Pork Shoulder Boston Butt Portion
Fresh bone-in Boston butt portions from shoulder, processed. HTS 0203.12.10.20.
Chilled Bone-In Pork Shoulder Blade End Cut
Chilled blade end shoulder cuts, bone-in processed. 0203.12.10.20.
Fresh Bone-In Pork Shoulder Picnic Cut
A fresh, bone-in pork shoulder picnic cut derived from the lower portion of the pork shoulder, processed by trimming and basic preparation while retaining the bone. Classified under HTS 0203.12.10.20 as fresh/chilled shoulders and cuts thereof with bone in that are processed. This cut is popular for slow cooking and barbecue due to its marbling and flavor.
Chilled Bone-In Pork Butt Shoulder Roast
Chilled bone-in pork butt shoulder roast, a processed cut from the upper shoulder blade area, prepared by portioning and minimal seasoning while keeping the bone intact. Fits HTS 0203.12.10.20 for processed fresh/chilled shoulders and cuts with bone in from swine. Ideal for oven roasting or pulled pork dishes.