Cooking with Pork
All photos are courtesy of the National Pork Board.
How to Cook Pork
The perfect serving of pork is cooked to a final internal cooked temperature of 145 degrees Fo as measured by a food thermometer, followed by a three-minute rest time. Ground pork, like all ground meats, should still be cooked to 160 degrees Fo.
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts. Click images below to learn more about each preparation method.
Dry-Heat Methods
- Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
- Broiling for small cuts such as chops, kabobs and pork patties
- Sautéing for small pork cuts such as chops, cutlets and strips
- Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
- Roasting for large pork cuts – loin roasts, shoulder roasts, ham, leg roasts
Moist-Heat Methods
- Stewing for smaller pieces of less-tender cuts, such as shoulder cubes
- Braising for large or small cuts, but traditionally less-tender cuts”
For more information on cooking pork, visit the National Pork Board’s YouTube page
Pork Recipes
Are you ready to get started in the kitchen? Try one of the pork recipes below in your everyday menu!
Pork Tostadas
View Pork Recipe
Pork Belly Burnt Ends
View Pork Recipe
Baked Parmesan-Crusted Pork Loin Chops
View Pork Recipe
Tailgating Breakfast Burritos
View Pork Recipe
Grilled Ham & Cheese Sammies
View Pork Recipe
Pork Chops with Spicy BBQ Onions
View Pork Recipe
Southern Style Pulled Pork
View Pork Recipe
Instant Pot Ribs
View Pork Recipe
Ground Pork Wontons with Crispy Chili Oil
View Pork Recipe