Get ready to serve up the other white meat.
Pork often gets a reputation for being a fatty meat, but it is actually quite lean and can be a versatile and nutritious option for your dinner table. Some of our favorites are our Pork Grillers (pork tenderloin wrapped in bacon), ribs for the grill, and marinated inside pork tenders! It’s important not to overcook pork because it can become tough and dry. When cooking, it’s best to use a food thermometer to test for doneness. Most pork cuts should be cooked to an internal temperature of 150 degrees, where the meat is slightly pink on the inside.
Check out our cooking instructions for all your favorite cuts:
- Cook to 150 degrees in the oven or on the grill over medium heat
- Remove from heat and allow to set for 10 minutes before slicing
- The temperature will continue to rise and the juices will redistribute throughout the roast
- Set your skillet or grill to medium heat
- Cooking times
- ½-inch chops heat for 4 to 5 minutes per side
- 1-inch chops (thickness of steak) heat for 6 to 7 minutes per side
- 2-inch chops cook on low heat for 12 to 15 minutes per side
- Rest for 5 to 8 minutes
- Set grill to medium heat
- Cook cuts of ½-inch to ¾-inch thickness for 4 to 5 minutes per side
Smoked Pork Loin:
- For 5-pound roast, sprinkle with our Sweet and Sassy Garlic Rub
- Cook in smoker until the meat reaches an internal temperature of 135 to 140 degrees
- Pull out, put in a cooler, and pour mixture over
- Mixture Recipe:
- 10 ounces soy sauce
- 2 ounces brown sugar
- 3 ounces red wine vinegar
- 20 ounces water
- A little garlic powder
- Mixture Recipe:
- Do not open for 2 to 4 hours, then serve
- Cook like a beef fillet in a smoker or oven until internal temperature reaches 140 degrees
- Will be very tender
Pulled Pork/Pork Butts:
Because of the fat marbling, pork shoulder won’t dry out like other cuts of meat. You can skip all the traditional rubs, mops, and sauces. It will stand alone on the flavor of the meat and smoke.
- Smoke at 225 degrees until the internal temperature reaches 180 degrees
- Cook for 1 ½ hours per pound
When it comes to storing, fresh pork can be refrigerated 3 to 4 days. Frozen will be good for 6 months, unless it’s cured then only 3 months.
Want more information on pork? Check out our Pork Basics page!