Pork Cooking Guides
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.
There are two ways to grill pork based on the size of the cut:
- 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.
- 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.