Cooking With Pork: A Guide to Cuts, Temperatures, and the Best Cooking Methods
Pork gives home cooks an unusually wide range of cuts and cooking methods. Lean tenderloin can be cooked quickly, shoulder becomes tender with longer cooking, ribs reward low-and-slow heat, and ground pork readily takes on the flavors of a sauce or seasoning blend.
The key is matching the cut to the method. This guide explains the major pork cuts, the difference between lean and collagen-rich cuts, useful internal-temperature guidance, and which cooking methods make the most of each one.
Is Pork Red Meat or White Meat?
Nutritionally and scientifically, pork is classified as red meat because pigs are livestock and pork contains more myoglobin than poultry or fish. The familiar phrase “the other white meat” came from an advertising campaign emphasizing the leanness of certain pork cuts rather than a scientific classification.
Pork Cooking Temperatures
Whole cuts of pork such as chops, roasts and tenderloin do not need to be cooked to 165°F. For whole cuts, 145°F followed by at least a three-minute rest is the standard food-safety endpoint. Ground pork should be cooked to 160°F. Some collagen-rich cuts such as shoulder and ribs are intentionally cooked considerably beyond their minimum safe temperature because additional cooking is what makes them tender.
An instant-read thermometer is the easiest way to separate food safety from guesswork. Check the thickest portion of the meat and avoid touching bone with the probe.
Pork Loin vs. Pork Tenderloin
Pork loin and pork tenderloin have similar names but are different cuts. Pork loin is a larger cut from the back of the animal and can be sold as a roast or cut into chops. Tenderloin is a much smaller, narrow muscle that runs along the inside of the loin area.
Both are relatively lean, so they benefit from careful temperature control. Tenderloin is particularly well suited to quick roasting, grilling, searing and stir-frying. Pork loin works well roasted whole or portioned into chops.
Understanding Pork Chops
Pork chops are cut from the loin, but the exact location affects their shape, amount of bone and tenderness. Rib chops and loin chops are among the cuts commonly found in the butcher case. Thick chops are easier to keep juicy because the exterior can brown before the center overcooks.
For a closer look at the differences, see A Pork Chop Primer: Understanding the Cuts of Pork Chops.
Spareribs, Baby Back Ribs, and St. Louis-Style Ribs
Baby back ribs come from the upper rib cage near the loin and are generally smaller and more curved. Spareribs come from farther down the rib cage toward the belly and are larger and flatter. St. Louis-style ribs are spareribs trimmed into a more uniform rectangular rack.
Ribs contain connective tissue that benefits from longer cooking. They can be smoked, grilled with indirect heat, braised or oven-roasted until the meat becomes tender.
Pork Shoulder and Pork Butt
Pork butt, also called Boston butt, comes from the upper shoulder. Picnic shoulder comes from the lower portion. Both contain more connective tissue and intramuscular fat than loin cuts, which makes them excellent candidates for slow roasting, braising, smoking and pressure cooking.
For pulled pork, the goal is not merely to reach a safe temperature. The meat needs enough time and heat for collagen to soften so it can be pulled apart easily.
What Are Country-Style Pork Ribs?
Country-style ribs are not a rack of ribs. Depending on how they are cut and labeled, they can come from the shoulder or blade-end loin area and may be boneless or contain bone. Because labeling can vary, look at the amount of marbling and connective tissue when deciding whether to cook them quickly or give them a longer, gentler cook.
Pork Belly and Bacon
Pork belly is the rich, fatty cut from the underside of the pig. Fresh pork belly is uncured; bacon is cured pork and in the United States is most commonly made from belly. Bacon may also be smoked and is usually sliced before cooking.
Fresh pork belly responds well to roasting, braising and slow cooking that renders fat while tenderizing the meat. Bacon is often used in smaller quantities to provide smoke, salt and rendered fat to vegetables, beans, eggs and other dishes.
Ham and Prosciutto
Ham comes from the hind leg and can be sold fresh, cured, smoked or in combinations of those treatments. Because processing varies, check the label to determine whether a ham is ready to eat or needs cooking.
Prosciutto is also made from the hind leg. Prosciutto crudo is salt-cured and air-dried rather than smoked, while prosciutto cotto is cooked ham. For more about using cured pork products, see Cooking With Cured Meats: How to Balance Salt, Fat, and Big Flavor.
Ground Pork
Ground pork can be made from different pork trimmings and cuts rather than one specific part of the animal. Its mild flavor makes it useful for meatballs, dumplings, patties, sausage mixtures, stir-fries and rice or noodle dishes.
Match the Pork Cut to the Cooking Method
Lean loin cuts and tenderloin generally benefit from faster cooking and careful temperature control. Shoulder, ribs and pork belly contain more fat or connective tissue and often improve with longer cooking. Ground pork is flexible but should be cooked thoroughly. Once you understand which kind of cut you have, choosing the cooking method becomes much easier.
Frequently Asked Questions
Does pork have to be cooked to 165°F?
No. Whole cuts of pork can be cooked to 145°F and rested for at least three minutes. Ground pork should reach 160°F. Cuts cooked for tenderness, such as shoulder and ribs, are commonly taken to higher temperatures.
Why does pork shoulder need more cooking than pork tenderloin?
Shoulder contains considerably more connective tissue. Longer cooking allows collagen to soften, while lean tenderloin can become dry if it is cooked for the same length of time.
Are pork loin and pork tenderloin interchangeable?
No. They differ greatly in size and shape and therefore need different cooking times. A recipe written for one should not automatically be used for the other without adjusting the method.
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