If you are wondering about how you should cook your favorite pork product, look no further. Learn how to sauté, broil, braise, grill (using direct and indirect heat), roast, and stew your favorite pork dish.
Click here to view a quick reference chart about the above methods of cooking, the different cuts, thickness or weight, final internal temperature (°F), and total cooking times for your favorite pork dish.
But remember pork is very lean and should not be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. We recommend cooking pork chops, roasts, and tenderloins to 160°F, which leaves the center juicy. Less tender cuts, like pork shoulder (butt), and ribs, can be cooked slowly to render them tender.
To further familiarize your cooking techniques with cuts such as lean tenderloin, meaty ribs and savory bacon to moist pork shoulder, click here to download charts with step-by-step instructions to help you prepare deliciously tender pork every time. You'll also find a list of tools you'll need to be pork-prepared.