Pork Cooking Guides

For the best final preparation, pair the recommended cooking method with the specific cut of pork.

Cooking Method Suggestions

  • Grilling - small cuts cooked over direct heat and large pork cuts cooked with indirect heat.
  • Broiling - small cuts such as chops or tenderloins.
  • Sautéing - small pork cuts such as medallions, chops, cutlets and strips.
  • Panbroiling for chops, tenderloin medallions, ham slices and bacon. 
  • Roasting for large pork cuts - loin roasts, shoulder roasts or ham.

Grilling Instructions

There are two ways to grill pork based on the size of the cut:

  1. Direct heat: Place food directly over the heat source (ideal for small cuts)
    • Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
    • Place pork directly above the heat source.
    • Follow suggested cooking times, turning once during cooking.
  2. Indirect heat: Place food on the grill rack, away from the coals or gas burners. Good for large cuts like loin roasts, ribs or shoulder:
    • Bank hot coals on both sides of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will be grilled.
    • Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.
    • Follow suggested cooking times until pork is done. The heat circulates inside the closed hood and acts like an oven.
*Tip: Loosely tent ham with aluminum foil if outer surface becomes too dark while heating.