Shoulder - Usually divided into the lower picnic shoulder and the upper Boston shoulder (also known as the Boston butt). These cuts need to be cooked with low heat and in gently simmering liquid (e. g. a slow cooker) in order to melt away the fat and connective tissue, but the result is tender and moist. Available as: boneless Boston shoulder roast, Boston shoulder roast, cubed pork for kebabs and stews, ground pork (the picnic). Loin - This is where rib roasts, baby back ribs, tenderloin and the chops come from. Since these cuts are naturally tender, dry heat cooking methods (roasting, grilling, broiling, pan-frying and stir-frying) are best. Available as: blade roast, rib chop, loin chop, sirloin chop, sirloin roast, tenderloin. Belly/side/spareribs - The spareribs can be grilled and then roasted, but the rest of this section is usually reserved for bacon. Available as: bacon, pancetta, spareribs. Leg/ham - This cut is usually sold cured, cooked or smoked, but if you buy it fresh, you can glaze and score the rind and roast it (a popular option for holidays and special occasions). Available as: leg cutlet, smoked ham, top leg roast. Other - If you’re adventurous, there’s a use for almost every part of the pig’s body. You can boil the head for brawn (head cheese), stocks and soups, and fry or bake the ears for crunchy munching. Throw the hocks/trotters into long-cooked soups, stews and sauces to add body. The tail can also be eaten, as can the organs: pâté, small intestine sausages (chitterlings) and black pudding (blood filled digestive tract).
A general rule for marinades is to use about 1/4 cup of marinade per pound of pork or enough to cover the entire outside surface of the meat in a plastic refrigerator bag. The bigger the cut, the more time it’ll need to brine or marinate. Generally, cuts from the loin or belly region will need to marinate for several hours (up to 6 for large cuts). Shoulder roasts can take up to 24 hours or longer to fully marinate. Feel free to marinate your pork as long as want, however, make sure that you don’t allow the pork to go bad by marinating for more than a day or two.
Common ingredients in dry rubs include salt, pepper (both red and black), powdered garlic and onion, ginger, rosemary, and, for a sweet, caramelized crust, white and/or brown sugar. Experiment with your favorite ingredients. Generally, about 1/4 cup of dry rub is needed for each standard-sized cut of pork. If you’re unsure, just make enough dry rub to completely cover the surface of each piece of meat.
Remember to account for the fact that the internal temperature of bigger pieces keeps rising even after you take the meat off the heat. Don’t let a good piece of meat “overcook” after you’ve finished cooking. Pork cooked to 160 F (70 C) can sometimes remain pink in the center, depending on the cooking method or added ingredients. So don’t assume that because it’s pink, it’s not safe to eat!
To defrost raw pork, put it in a sealed bag and run it under cold water. Using cold water is the safest way to thaw raw pork. Don’t use warm water for this purpose.
Gas grills reach “ready” temperature much more quickly than charcoal grills. However, they can give a slightly different flavor to the meat. Some people prefer the taste of charcoal grills, while others prefer the ease of gas grills. Consider using natural hardwood or mesquite charcoal as opposed to the more-commonly used briquette form. Hardwood charcoal generally burns hotter and faster,[4] X Research source which is handy for searing meat. Natural charcoal can also transfer some of its smoky, aromatic flavor to your meat as it cooks. Particularly thick cuts of pork requires a longer, lower-temperature grilling process. In this case, conventional briquettes can be a better choice than hotter, quicker-burning hardwood charcoal.
Avoid cross-contamination. Don’t use any of the tools you use to place your pork on the grill to handle any other foods without washing them. Clean the container that held your uncooked pork cuts before using it for any other food. Don’t allow uncooked pork to touch cooked pork.
We will eventually sear the pork at the end of the grilling process. By waiting until the meat is already cooked to sear, we retain much of the meat’s moisture. Flip your pork cuts about once every minute or so. This ensures the meat is evenly-cooked. It will also help the meat to begin to develop an even crust.
If you’re unsure, use a meat thermometer. The USDA recommends an internal temperature of 160-170 degrees F (about 70 degrees C) for pork products. However, many prefer temperatures as low as 140 degrees C for juicier, rarer cuts of pork (see Method 1 for more information. )
The chemical process that creates the flavorful seared crust is called the Maillard Reaction. Partially burning the outside of a piece of meat causes the meat’s amino acids to react with sugars to form flavor compounds. In practice, this process simply means that a meat’s seared crust tastes great!
Allowing the meat to rest serves two purposes. First, most cuts of meat continue to cook even after they’ve been removed from the grill - your pork is no exception. If you’re on the fence about whether your pork is done or not, giving it time to sit can often provide the extra “push” it needs to be definitively done. Second, it allows the pork to re-absorb some of the moisture lost during the cooking process. As a piece of meat cooks, it shrinks and “tightens” on a molecular level, squeezing moisture out of the meat. [6] X Research source A few minutes of rest allows the meat to partially “relax” and retain more moisture.
Grilled pork goes great with starches like sweet potatoes or typical barbecue sides like coleslaw.
There are a variety of options when choosing your breading. Many supermarkets sell pre-packaged bread crumbs (Panko, etc. ). You can use these by themselves or, for a custom flavor, season with your favorite spices, salt, and/or pepper. You can even make your own breading out of normal breadcrumbs. The breading doesn’t have to be the only source of flavor - dry seasonings like cayenne pepper and paprika can be also be added to the flour.
The oil is hot enough when meat audibly sizzles when it touches it.
Normal rules for judging pork’s doneness apply: use a fork and knife to check for meat that’s white all the way through with clear to brown juices.
A cool, lightly-dressed salad compliments the hot crispiness of the pork chops perfectly.
If you’re interested in alternative fuels, you can even make biodiesel from leftover oil with a few household tools and ingredients!
Your meat doesn’t even have to appear visibly done when you take it out of the pan - as long as it has a crisp, brown exterior, it’s ready to go into the oven.
When it comes to flavoring your braising liquid, there’s countless choices. Stout beer, red wine, and tomato puree all taste great. Powdered ingredients like paprika and garlic salt also work well. Don’t be afraid to test your broth by tasting it. Generally, if it tastes good, so will your meat!
This dish is a fantastic compliment to fluffy mashed potatoes, as the potatoes will absorb the liquid (and thus the flavor) that leaks from the spareribs.
