How to Cook Different Cuts of Pork

The flavour of pork is naturally mild, so it goes well with almost every seasoning. This makes it particularly versatile when it comes to meal planning. There is a cut of pork and flavor blend to suit every occasion.

Production methods today yield pork products that are very lean, so yesterday's cooking methods no longer apply. Cooking to medium, that is an internal temperature of 160°F (70°C) on a meat thermometer, will ensure that you serve pork at its juicy and flavourful best. Overcooking will yield a dry, tough product. The exception to this is ground pork and sausages, which like all ground meats, must be thoroughly cooked.

	Pork Roasting Guide in 325°F (160°C) Oven
	Weight						Minutes
	Retail Pork Cut		lbs		kg		per lb/0.5kg
	Centre cut loin, bone-in Single loin, boneless** Double loin, boneless Leg, boneless Shoulder butt/picnic, boneless Shoulder butt/picnic, bone-in Rack of Pork Crown Roast Tenderloin**		3.0 - 5.0 1.5 - 2.0 3.0 - 5.0 3.0 - 6.0 5.0 3.0 - 5.0 1/2 - 3/4		1.50 - 2.20 0.75 - 1.00 1.50 - 2.20 1.50 - 3.00 2.50 1.50 - 2.20 250 - 375g		20-25 30-35 30-35 20-25 30-35 25-30 20-25 30- 35***
** Roast at 375°F (190°C) *** Total Cooking Time

Moist Heat Method

Moist Heat Method - means cooking in a covered pan with some added liquid. This is an excellent method for leg and shoulder cuts.

1. Braising/Pot Roasting
   • Used for both large cuts (i.e. roasts) and smaller pieces (i.e. chops and cubes)
   • Meat may be browned first, if desired
   • Use a small amount liquid
   • Simmer covered over low heat or in the oven at 325°F (160°C) for approximately 30-35 minutes per pound ( per 0.5 kg )
   
   
2. Stewing
   • Used for smaller pieces
   • Meat is browned first
   • Meat is then covered with liquid an simmered, covered, over low heat or in the oven at 325°F (160°C ) for approximately 30-35 minutes per pound (per 0.5 kg)

Dry Heat Method

Dry Heat Method - means cooking uncovered without the addition of liquid. This is most suitable for loin cuts, although some leg and shoulder cuts can also be prepared using dry heat.

1. Roasting
   • For larger cuts, use 325°F (160°C) oven
   • Small roasts (under 2lb/1kg) should be roasted at 375°F (190°C)
   • Roast uncovered
   • Do not add liquid
   • Cook to 160°F (70°C)
   
   NB: pork tenderloin is roasted at 375°F (190°C) for 30-35 minutes total cooking time.
   
   
2. Broiling/Grilling
   • For smaller portions (chops and steaks)
   • Cook 3 to 5 inches from heat source
   • Use tongs (not fork) for turning
   • Cook on medium heat until meat surface is browned and slightly firm to the touch
   
   
3. Panfrying/Sautéing
   • Cooking smaller portions with a small amount of oil
   • Use a fairly high temperature
   • Cook to medium (meat is browned and slightly firm to the touch)
   
   
4. Stir Frying
   • Cooking smaller portions at a high temperature in a small amount of oil
   • Meat is cut into thin strips or small cubes
   • Meat is tossed rapidly during cooking
   
   
5. Barbecuing
   • Suitable for steaks, chops, ribs or roasts
   1. Roasts
      • Preheat one side of the BBQ
      • Place roast directly on the grill, or in a pan, on the unheated side of the BBQ
      • Cover grill
      • Cook to medium (160°F or 70°C) on a meat thermometer
   2. Steaks/Chops
      • Grill using direct heat over low to medium coals
      • Use tongs (not fork) for turning
      • Cook to medium (meat will be browned and slightly firm to the touch)
   3. Ribs
      • May be precooked in simmering water for about 30 to 45 minutes if desired
      • Cook over direct heat on low to medium, turning often
      • Brush with sauce during last 10 to 15 minutes of cooking to prevent charring
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  Watch "Sweet & Succulent Pork" on Great Tastes of Manitoba on Saturday, November 15 at 6:30 p.m. on CTV (Ch 7/Cable 5)