HS Code for Canned pork shoulder

Canned pork shoulder is classified under HS code 1602.42. This specific classification is found within Chapter 16, which covers preparations of meat. Heading 1602 is used for meat that has been prepared or preserved by processes such as cooking, salting, or chemical preservation, which go beyond the simple processes allowed in Chapter 2. Subheading 1602.42 is specifically reserved for "shoulders and cuts thereof" of swine. To qualify for this code, the product must be identifiable as originating from the shoulder of the pig. The canning process, which involves hermetic sealing and thermal processing to ensure shelf stability, confirms its status as a prepared meat product. The General Rules for Interpretation (GRI) require that when a product is specifically named or described by its cut, such as the shoulder in 1602.42, that specific code must be used over more general codes like 1602.49.

Products Included

• Canned picnic shoulder
• Canned pork shoulder cuts in brine
• Cured and cooked pork shoulder in tins
• Boneless pork shoulder preparations in cans

Common Misclassification

The most frequent misclassification is with HS code 1602.41, which is strictly for hams (the hind legs of the pig). While both are swine preparations, the anatomical origin is the deciding factor. Another common error is using 1602.49, which is the "other" category for pork; however, because the shoulder is specifically mentioned in 1602.42, the latter must be used. It should also not be confused with 0203.12 or 0203.22, which are for fresh or frozen shoulders that have not been further prepared or canned.

FAQ

What is the HS code for canned pork shoulder?

The specific HS code for canned pork shoulder and its cuts is 1602.42.

How is it different from canned ham?

Canned ham is classified under 1602.41 and is derived from the hind leg, whereas 1602.42 is derived from the front leg or shoulder area.