Brined Bone-In Pork Shoulder Blade Boston Roast
Bone-in pork shoulder blade Boston roast preserved in brine, a popular cut for pulled pork. HTS 0210.11.0020 covers shoulders and cuts thereof of swine meat, salted or in brine, with bone in.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If frozen without preservation
Frozen unprepared pork cuts remain in Chapter 02, excluding salted/brined products.
If hams instead of shoulders
Hams and cuts thereof with bone in have separate statistical suffix under same heading.
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Import Tips & Compliance
• Provide lab analysis proving brine/salt content to differentiate from fresh imports
• Use proper NAICS codes for food processing and declare country of origin accurately
• Avoid pitfalls like missing refrigeration logs during transit for perishable preserved meats
Related Products under HTS 0210.11.00.20
Smoked Pork Shoulder Steak Bone-In Salted
Bone-in pork shoulder steaks salted and smoked, ready for grilling. Classified HTS 0210.11.0020 as preserved cuts from shoulders of swine meat.
Traditional Salted Pork Shoulder Cushion Cut
Bone-in cushion cut from pork shoulder, traditionally salted for preservation. HTS 0210.11.0020 applies to such salted swine shoulder cuts.
Brined Bone-In Pork Neck Shoulder Portion
Portion from pork shoulder/neck area with bone, brined. Under 0210.11.0020 for shoulders and cuts thereof preserved.
Dried Pork Shoulder Blade Bone-In
Dried bone-in pork shoulder blade for jerky-style products. HTS 0210.11.0020 for dried shoulders of swine.
Salt-Cured Bone-In Pork Shoulder Roast
Salt-cured whole bone-in pork shoulder roast. Fits 0210.11.0020 salted shoulders.
Smoked Salted Pork Shoulder Trim
Bone-in trim cuts from pork shoulder, smoked and salted. 0210.11.0020 classification.