HS Code for Cooked pork shoulder

Cooked pork shoulder is classified under HS code 1602.42. This code falls under Chapter 16 (Preparations of meat) and heading 1602 (Other prepared or preserved meat). The classification logic follows the same principles as cooked ham, but focuses on the specific anatomical cut of the swine. Subheading 1602.42 is explicitly for 'shoulders and cuts thereof.' Because the product has been cooked (e.g., roasted, boiled, or braised), it is considered a 'preparation' and is thus excluded from Chapter 2, which only allows for raw, salted, dried, or smoked meats. The distinction between 1602.41 (ham) and 1602.42 (shoulder) is strictly anatomical. In the meat industry, the shoulder (foreleg) is often processed similarly to the ham (hind leg), sometimes being sold as 'picnic ham,' but for customs purposes, the origin of the cut determines the code.

Products Included

• Cooked pork shoulder roasts
• Boiled picnic shoulder
• Sliced cooked pork shoulder
• Canned pork shoulder preparations
• Pulled pork (if made exclusively from shoulder)

Common Misclassification

The most frequent misclassification is using 1602.41 (ham). While 'picnic hams' are commercially marketed as ham, they are anatomically shoulders and must be classified under 1602.42. Another error is using 0210.12 (pork bellies) or 0210.19 if the user assumes the smoking process is the primary characteristic, ignoring the fact that the product has been fully cooked. Once meat is cooked, it cannot stay in Chapter 2 and must move to Chapter 16.

FAQ

What is the HS code for cooked pork shoulder?

The HS code for cooked pork shoulder is 1602.42. This covers all prepared or preserved cuts from the foreleg of the swine.

What if the product contains both ham and shoulder?

If the product is a mixture of different cuts of swine, it may fall under 1602.49 (other, including mixtures), depending on the proportions and the specific nature of the preparation.