Smoked Pork Shoulder
Bone-in pork shoulder smoked over wood for flavor and preservation, ideal for pulled pork or roasting. Falls under HTS 0210.19.00 as smoked meat of swine, not further prepared. Excludes fresh cuts and aligns with chapter exclusions for unfit products.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +35.0% | 35% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +10.0% | 10% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If supplied fresh or chilled without smoking
Unprocessed pork shoulder stays in heading 0203 for fresh swine meat.
If ground, emulsified, or retail-prepared
Further processing into hams or shoulders for sale moves to prepared meats.
If dried and considered a meat meal/flour
Edible flours or meals of meat fall at end of 0210 but specific subheadings apply.
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Import Tips & Compliance
• Provide lab tests confirming smoke processing to distinguish from frozen under 0203
• Declare entire product weight including bone; US notes disallow fat/bone deductions
• Monitor USTR regulations for quota compliance on high-volume suppliers
Related Products under HTS 0210.19.00
Salted Pork Belly
Pork belly cured with salt and dried to preserve it, commonly used in dishes like bacon precursors or Asian-style braises. Classified under HTS 0210.19.00 as meat of swine that is salted or dried, excluding fresh or frozen cuts. This processing makes it shelf-stable and distinct from uncooked pork in Chapter 02.
Dried Pork Jowl
Pork jowl (cheek) air-dried or salt-cured, a traditional ingredient in charcuterie or guanciale-style cures. HTS 0210.19.00 covers dried meat of swine, preserved without cooking. Distinct from fresh offal or preserved products.
Brined Pork Spareribs
Pork spareribs soaked in brine for preservation, often used in barbecue after further cooking. Classified in 0210.19.00 for swine meat in brine, not fresh or cooked. Meets chapter criteria for preserved but unprepared meat.
Salt-Cured Pork Loin
Pork loin sections rubbed with salt and air-dried, a base for salami or direct grilling. HTS 0210.19.00 applies to salted meat of swine outside specific cuts. Preserved state excludes it from fresh meat headings.
Smoked Pork Hock
Pork hocks (shanks) smoked for flavor, used in soups or braises. Under 0210.19.00 as smoked swine meat, preserved without further prep. Chapter notes confirm coverage for edible preserved offal.
Dried Pork Rinds
Pork skin dried and salted, a snack base before frying. HTS 0210.19.00 for dried swine meat products, including skins if preserved this way. Excludes rendered fats per chapter notes.