01203-3/03

©2003 National Pork Board, Des Moines, IA USA

For more versatile recipes and time-saving tips, visit www.otherwhitemeat.com

National Pork Board P.O. Box 9114 Des Moines, IA 50306

The Pork Kitchen Companion

An Essential Guide to Cooking Pork

Welcome!

Table of Contents

COOKING SHOULD BRING TO MIND THOUGHTS OF GREAT FOOD AND TIME WITH FAMILY AND FRIENDS.

Making Sense of the Meatcase . . . . . . . . . . . . . . . . . . . . 02

Yet many of us slip into routines, cooking the same few cuts of meat each week, intimidated by unfamiliar cuts and afraid to try something new with an expensive part of the meal budget. To help calm cooking worries, we have put together this booklet as a reference – and inspiration – so cooks of all ability levels can enjoy preparing the most popular cuts of pork. Even on busy weeknights, we’ve got ideas to liven up quick meals. And to help get you motivated, we’ve assembled some of America’s most renowned chefs and meat experts for their personal pork advice and favorite recipes.

As you gain confidence and try new pork recipes, we hope you appreciate the variety and versatility that pork offers. Whether you are preparing a special holiday feast or weeknight dinner, there is a cut of pork that will suit your needs. Finally, be sure to note the cooking times in the recipes and the cooking time chart on the special tear-off, and don’t overdo it. Today’s pork is very lean and cooks quickly.

Chop, Chop – The King of Quick . . . . . . . . . . . . . . . . . . 04 Relax and Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 06 Love Me Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . 08 Rib Ticklin’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Ham It Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Low and Slow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Time to get cooking. Enjoy!

Pork Information Bureau

The Two-Minute Drill on Cooking Methods . . . . . . . . . 16

PLUS Today’s Pork: Cooking Know-How . . . . . . . a special tear-off

01

Making Sense of the Meatcase The following guide will help you decide what cut will make the most of your meal.

The Leanest Cuts of Pork... The Great 8 *roasted **broiled Based on 3 oz. cooked meat, skinless or trimmed. Source for pork and chicken data: USDA Handbook 8 series

QUICK FIXINS – CUTS THAT COOK IN 30 MINUTES OR LESS:

Saturated Fat Total Fat

Tenderloin

Chops Loin, rib, sirloin, top loin, blade

CHICKEN BREAST

0.9g 3.1g

139 calories

PORK TENDERLOIN*

1.4g 4.1g

139 calories

Cooking Tip: Paired with your favorite veggies, cubes of boneless chops or tenderloin make great kabobs.

Ground Pork

PORK BONELESS SIRLOIN CHOP**

1.9g 5.7g

164 calories

Ham

PORK BONELESS LOIN ROAST*

Steaks

165 calories

PORK BONELESS TOP LOIN CHOP**

2.2g 6.1g

2.3g 6.6g

173 calories

Cooking Tip: For delicious pork burgers on the grill, form ground pork into 1/2-inch thick patties and broil 4 inches from heat for about 8 minutes.

TIME ON YOUR SIDE – CUTS THAT COOK IN 30 MINUTES OR LONGER:

PORK LOIN CHOP**

2.5g 6.9g

172 calories

PORK BONELESS SIRLOIN ROAST*

2.5g 7.0g

168 calories

PORK RIB CHOP**

2.9g 8.3g

186 calories

Ribs

Roasts

Back, spareribs, country-style

Loin, ham, fresh leg, shoulder

PORK BONELESS RIB ROAST*

CHICKEN THIGH* 177 calories

02 Cooking Tip: Don’t boil ribs prior to grilling or roasting. They will keep their flavor and tenderness better if slow-cooked in the oven or over indirect heat on the grill.

3.0g 8.6g

182 calories 2.6g

9.3g

03

Chop, Chop –The King of Quick

Tom Kenny Chef, Mike Ditka’s Tom Kenny, famous for his signature Tailgater’s Chop, joined Mike Ditka’s Chicago restaurant in 1997, where he currently serves as executive chef.

“The pork chop is the perfect choice for every occasion, from a weeknight dinner to a tailgating party. Pork’s mild flavor marries well with a variety of different seasonings and chops can be prepared in just a few minutes, making them a favorite for everyone.”

advice when preparing today’s lean pork. To enjoy tender, juicy lean pork, follow the cooking times on the special tear-off and avoid overcooking.

---------------------------------------------------------THE BASIC CHOP Marinate 1-inch-thick chops in Italian dressing and your favorite herbs in a resealable plastic bag in the refrigerator overnight. Remove chops from marinade; discard marinade. Sauté or grill over medium-high heat 10-12 minutes, turning once, until internal temperature is 160o F.

---------------------------------------------------------MIKE DITKA’S OFFICIAL TAILGATER’S PORK CHOPS

ABOUT THE CUT

bone attached (because it makes a good-looking chop), the cooking time is the same.

Pork chops are the most popular cut from the pork loin (the back of the pig). Depending on where on the Pork chops are perhaps the least intimidating loin they originate, pork chops can be of all pork cuts because they are so found under a variety of names: loin, easy to prepare. Chops can be prerib, sirloin, top loin and blade chops. It’s pared by grilling, broiling, braising or important to note that all pork chops sautéing. Unlike the pork chops that at-a-glance cook the same, with the length of cookgrandma prepared, today’s chops are ing time depending on the thickness of extremely lean. In fact, a boneless sirthe chop. Thickness can vary from 1/2 loin chop contains less than 6 grams of to 2 inches. Whether you choose chops fat and 164 calories per 3-ounce serving. boneless (for convenience) or with the It’s important not to use old cooking

PORK

04

8 4 1 2 1/2 1/2 1

bone-in pork rib chops, 1-inch thick cups orange juice cup soy sauce tablespoons chopped garlic cup Dijon-style mustard cup honey teaspoon cayenne pepper Salt and ground black pepper to taste

In a mixing bowl, combine orange juice, soy sauce, garlic, mustard, honey and cayenne pepper. Mix together with a whisk. Place pork chops in two large resealable plastic bags; pour about half the marinade in each bag and seal bags. Refrigerate for 12-24 hours. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill for 10-12 minutes, turning once. Serves 8.

PORK at-a-glance 8 cuts of pork are leaner than a chicken thigh. • Pork is an excellent source of protein and vitamins B-1, B-6 and B-12. • Pork is

31% lower in fat

than it was 20 years ago. • Grilling is a great way to cook pork because it doesn’t add fat.

05 Nutrition Information Per 5-ounce Serving: Calories: 192 Fat: 7 g Saturated Fat: 2 g Cholesterol: 51 mg Sodium: 848 mg Carbohydrates: 11 g Protein: 21 g

Relax and Roast

Bruce Aidells Chef and Author Chef Bruce Aidells has authored an impressive array of ten cookbooks, including The Complete Meat Cookbook. He also is the founder of Aidells Sausage Company. At present, Aidells is hard at work on an all-pork cookbook.

“Rack of pork (pork rib roast) is a favorite choice for a special occasion meal or family gathering. Its elegant presentation is sure to impress guests, while its minimal preparation time is sure to keep the cook happy. Rack of pork is also an extremely versatile meat that works well with almost any seasoning combination.”

can be ordered from your butcher, is leg of pork, sometimes called fresh ham. Often overlooked, leg of pork is the uncured hind leg of the pig, and makes a magnificent roast with a marvelous, rich pork flavor. You can buy a full bone-in leg at 15-20 pounds, or a half leg from either the shank or the rump. For smaller gatherings, boneless pork leg roasts are often sold rolled and tied with string. To ensure juicy, tender results, pork roasts should be cooked to 150 degrees F. Use a meat or instant-read thermometer to judge doneness and always let a roast “rest” for at least 10 minutes before slicing to allow the juices to redistribute – and to allow the final temperature to rise to 160 degrees F.

---------------------------------------------------------THE BASIC ROAST

ABOUT THE CUT A roast is a large cut of pork, taken from the loin, leg or shoulder.

06

Loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned and can be rolled and tied with string. Don’t confuse a loin roast with the tenderloin. Despite the similarity of their names, a loin roast is typically sold in pieces

weighing about 2-4 pounds, while a tenderloin is a small, long cut that usually weighs about a pound.

Rack of pork, also called pork rib roast, is the pork equivalent of a rack of lamb, and makes a show-stopping centerpiece for an elegant dinner. A rack of pork is a simpler version of the pork crown roast, which is a rack of pork/rib roast turned into a circle and tied. Rack of pork Another roast that is not commonly found in the supermarket, but which Leg of pork

Rub a 2-pound loin roast with salt and pepper. Place in shallow pan and roast in a 350-degree F. oven for about 40 minutes, until internal temperature (measured with a meat or instant-read thermometer) reads 150 degrees F. Remove from oven and allow roast to rest for 10 minutes. Slice and serve.

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GARLIC-HERB ROAST PORK Bruce Aidells’ technique for oven-browning this pork loin at high heat, then lowering the temperature results in a juicy-on-the-inside, beautifully browned pork roast. 1 1/2 - 2 pounds boneless center-cut pork loin 4 cloves garlic, peeled and crushed 2 teaspoons coarse salt 1 tablespoon minced fresh sage or 2 teaspoons dried 2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried 3/4 teaspoon freshly ground black pepper 1 tablespoon olive oil Heat oven to 450 degrees F. Pat pork dry with paper towels, place in shallow roasting pan. In small bowl, stir together garlic, salt, sage, rosemary, pepper and olive oil to make a paste. Rub paste over all surfaces of pork loin; place in oven, roast for 15 minutes. Turn oven temperature down to 300 degrees F., roast for 15-20 minutes, take internal temperature using a meat or instant-read thermometer. When internal temperature of roast is 150 degrees F., remove from oven, tent loosely with foil and let rest 10 minutes before slicing to serve. Serves 5, with possible leftovers. Nutrition Information Per 5-ounce Serving: Calories: 268 Fat: 17 g Saturated Fat: 6 g Cholesterol: 82 mg Sodium: 995 mg Carbohydrates: 1 g Protein: 27 g

PORK at-a-glance

Pork gained the reputation as The Other White Meat® because many of its cuts are as lean as skinless chicken.

07

Love Me Tenderloin

Susan Goss Chef/Co-owner, West Town Tavern Susan Goss’ impressive hand with fresh, local ingredients turned the nation’s spotlight onto regional American cuisine in the ’90s at her previous restaurant in Chicago, Zinfandel, where pork played a starring role on the menu. Over the years, Goss has earned an impressive array of honors, including recognition from the National Pork Board as a Celebrated Chef.

“Pork tenderloin is one of my favorite cuts of meat because of its versatility. I like to prepare a whole tenderloin for dinner and then slice up the leftovers to make sandwiches the next day.”

---------------------------------------------------------THE BASIC TENDERLOIN Season pork tenderloin as desired and place in a shallow roasting pan. Roast at 425 degrees F. for 30 minutes or until meat or instant-read thermometer inserted reads 160 degrees F. Slice crosswise into medallions and serve.

---------------------------------------------------------SOUTHWEST-SPICED ROASTED PORK TENDERLOIN 2

whole pork tenderloins, about 1 pound each Southwest Rub (recipe below)

ABOUT THE CUT As its name indicates, tenderloin is one of the most tender cuts of pork. It is also extremely lean, quickcooking and makes an elegant entrée for a small dinner party. It can be roasted whole or, for a speedy weeknight dinner, cut into medallions and sautéed or grilled. A tenderloin can weigh from 3/4 to 1 1/2 pounds, and is sometimes sold two tenderloins to a package.

08

As one of the leanest meats available, pork tenderloin is comparable in fat content to a boneless, skinless chicken breast. To keep the tenderloin juicy and moist, remember not to overcook it.

Refer to the special tear-off for suggested cooking temperatures and times. As an added bonus, tenderloin is very easy to carve: long and cylindrical, the meat can simply be sliced crosswise, like a loaf of French bread. The round slices are called “medallions.”

PORK at-a-glance

Cooking Tip: Tenderloin is the perfect cut on which to try a “rub.” A rub is a mixture of spices, herbs and sometimes salt that seasons the meat. Rubs can be applied immediately before cooking or, for a more intense flavor, the day before. For a listing of basic rub recipes, see the inside back cover.

Heat oven to 425 degrees F. Season each tenderloin with 2 tablespoons Southwest Rub. Place tenderloins in shallow pan, not touching, and roast for 30 minutes, until internal temperature, as measured with a meat or instant-read thermometer, is 160 degrees F. Remove pork from oven. Slice one tenderloin to serve; reserve the other, wrap and refrigerate, for Spinach, Orange & Sweet Onion Salad with Roasted Pork Tenderloin (recipe follows). Serves 4. Southwest Rub: In small bowl, stir together until thoroughly blended 1 tablespoon paprika and 1 1/2 teaspoons EACH coarse salt, brown sugar, sugar, chili powder, ground cumin and black pepper. Makes 1/4 cup.

You can hardly call the following entrée salad leftovers! The cold sliced tenderloin, with its touch of spice rub, is the main event on a bed of spinach with sautéed onion and walnuts and a sweet touch of fresh orange. A simple vinaigrette dresses all.

SPINACH, ORANGE & SWEET ONION SALAD WITH ROASTED PORK TENDERLOIN Clean and coarsely chop 10 ounces fresh spinach and divide among 4 large dinner plates. Heat 1 tablespoon oil in skillet over medium-high heat, sauté 1 thinly sliced sweet onion with 1/4 cup chopped walnuts until onion is tender, about 4-5 minutes; remove from heat. In small bowl, whisk together 3 tablespoons red wine vinegar, 4 tablespoons olive oil, 1 teaspoon honey, and salt and pepper to taste. Toss 1 tablespoon of dressing with onion mixture. Evenly distribute onion mixture atop beds of spinach. Peel and thinly slice 2 navel oranges, cut slices into quarters. Slice roasted tenderloin and arrange with the orange on top of onions. Drizzle with remaining dressing, serve immediately. Serves 4. Nutrition Information Per Serving: Calories: 402 Fat: 27 g Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 675 mg Carbohydrates: 15 g Protein: 26 g Fiber: 4 g

Nutrition Information Per Serving: Calories: 154 Fat: 5 g Saturated Fat: 2 g Cholesterol: 65 mg Sodium: 487 mg Carbohydrates: 3 g Protein: 23 g Fiber: 1 g

09

Rib Ticklin’

Paul Kirk Barbecue Guru, Author and Pitmaster Paul Kirk – aka the Kansas City Baron of Barbecue, the Barbecue Guru and the Ambassador of Barbecue – has been recognized with more than 450 cooking and barbecue awards, including seven world barbecue championships. Kirk is also the author of three books on barbecue, including Paul Kirk’s Championship Barbecue Sauces Cookbook. Kirk also travels the country to conduct seminars for his famous School of Pitmasters, and judges contests as a Master Barbecue Judge.

“Pork is barbecue. And although I’ve spent a lifetime perfecting the perfect rack of pork ribs, anyone can make them. Just cook them slowly, and use either a dry rub or brush them with a sauce when they’re nearly done. That’s it.”

The Three R’s for Preparing Perfect Pork Ribs: Rub rack of ribs with your favorite seasoning. Roast ribs over indirect heat (not directly over the coals or heating element) on a covered grill or in the oven at 350 degrees F. Relax while ribs cook for 1 1/2 to 2 hours. Ribs are done when you can “wiggle” the end of the rib bones and the meat is tender. No matter what type of pork rib you prefer, it’s how you season them that counts. Ribs rubbed with a mixture of herbs and spices are called “dry ribs.” The meat’s natural juices combine with the rub to work as a dry marinade. Rubs can be applied just before grilling or on the night before cooking.

ABOUT THE CUT The irresistible flavor and finger-licking goodness of pork ribs make them a delectable favorite of pork lovers everywhere. Pork ribs come in three basic cuts and vary in size and amount of meat depending on whether they come from the loin or the side of the pig. Each rib cut has its own unique characteristics:

the hog and are known for their delicious taste. Because sparerib slabs are larger and heavier than other ribs, you’ll get about 2 to 3 servings per slab. Serving size is one pound per person. Country-style ribs, the meatiest variety, are cut from the sirloin or rib end of the loin. Countrystyle ribs are sold either as “slabs” or in individual pieces. These pork ribs are perfect for those who want to use a knife and fork. A half pound per serving will satisfy most appetites.

Back ribs, also called “baby” back ribs because they are smaller in size than spareribs, are cut from the blade and center section of the loin and are known for the “finger meat” between the bones. A full rack typically weighs between 1 1/2 to 1 3/4 pounds. at-a-glance Plan on about one pound per serving.

PORK

10

Spareribs have an addictive, meaty pork flavor. They come from the belly of

Ribs can be roasted in the oven or cooked over indirect heat on the barbecue grill. For either cooking method, slow-roasting is important to yield tender, flavorful results. So learn a new meaning for “the three R’s,” and remember the golden rule: Patience pays off!

Ribs basted with barbecue sauce during the grilling process are called “wet ribs.” Whether you prefer a sauce that’s thin, tangy and vinegar-based or thick, smoky and tomato-based, barbecue sauce is a classic way to season pork ribs. For best results, brush ribs generously only during the last 30 minutes of grilling to help prevent burning caused by sugar-based sauces. Sauces can be used by themselves or, for a double layer of flavor, on ribs that have already been seasoned with a dry rub.

---------------------------------------------------------BASIC RIB RECIPE Cut each slab between the rib bones into four pieces. Place ribs in a shallow roasting pan. Roast in a 350-degree F. oven for 1 1/2 hours. Remove ribs from oven and baste with your favorite barbecue sauce. Return ribs to oven and continue to roast for 30 minutes or until tender.

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PAUL KIRK’S KANSAS CITYSTYLE PORK BACK RIBS 3 slabs pork back ribs Kansas City Rib Rub (recipe below) Barbecue Rib Glaze (recipe below) Pat ribs dry with paper towels and season generously with Kansas City Rib Rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours (see Jimmy’s Tips for Cooking with Indirect Heat on page 15). Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender; they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with Barbecue Rib Glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill. Serves 5. Kansas City Rib Rub: In pint-jar with tight-fitting lid, combine 1/2 cup sugar, 1/4 cup paprika, 3 tablespoons seasoned salt; 2 tablespoons EACH chili powder and ground black pepper; 1 tablespoon EACH celery salt, onion powder and garlic powder; 2 teaspoons ground sage and 1 teaspoon dry mustard. Place lid on jar and shake jar to combine thoroughly. Makes about 1 1/2 cups. Barbecue Rib Glaze: In small saucepan over low heat, stir together 1 cup of your favorite barbecue sauce and 1/2 cup honey. Heat through, stirring occasionally, about 5 minutes. Nutrition Information Per Serving: Calories: 1,145 Fat: 76 g Saturated Fat: 28 g Cholesterol: 294 mg Sodium: 3,102 mg Carbohydrates: 54 g Protein: 63 g Fiber: 3 g

11

Ham It Up

Kent Rathbun Chef/Proprietor, Abacus Kent Rathbun’s Dallas restaurant, Abacus, has been a hit since opening in 1999. Drawing on culinary influences from around the globe, Rathbun synthesizes and refines flavors to create dazzling, soulful cuisine with a contemporary edge. At Abacus, Rathbun impresses his customers with five-course meals. But when it comes to gathering with family and friends, Rathbun wants to spend time with his guests, so one of his favorite menu choices is a traditional, bone-in ham.

“There’s almost nothing easier to prepare for a crowd than a classic bonein ham. It’s the ultimate solution for busy cooks because it’s virtually hands-free cooking. And the flavors are great: I love ham for its sweet, smoky taste, and find endless ways to use the leftovers, from soups to sandwiches to all kinds of side dishes.”

sliced on biscuits or as a flavor enhancer for recipes. Think of country ham as the American version of Italian prosciutto.

---------------------------------------------------------THE BASIC HAM Place ham in a shallow pan and roast in a 325-degree F. oven until meat or instant-read thermometer inserted reads 140 degrees F., about 15-20 minutes per pound. Slice ham to serve.

---------------------------------------------------------MOLASSES BLACK PEPPER GLAZED HAM

wet-cured, which means that it has been treated with a brine solution of water, salt, sugar and spices. The brine ensures that the meat stays moist and tender and helps to lend ham its appealing taste and texture. Wet-cured hams are a favorite choice from dinner centerpieces to lunchtime sandwiches. Nutritious, lean ham can be served hot or cold, and is available boneless or bone-in.

Ham is pork leg meat that has been cured, resulting in a sweet, smoky flavor. Because the leg muscle is a well-exercised part of the pig, ham is surprisingly low in fat. With only about 112 calories per 3-ounce serving, lean ham is a healthful choice and packs a powerful nutrient punch. Like all pork, ham is a great source of protein, and one of the richest sources of the Bvitamin thiamin. at-a-glance

PORK

12

Hams are usually either wet- or drycured. The ham that you find in your supermarket is likely to have been

Dry-cured hams are rubbed with a mixture of salt, sugar and spices, then aged from a few weeks to more than a year. Country ham is an example of a drycured ham. Because country hams are especially salty, enjoy this ham thinly

Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.

fully cooked, bone-in smoked ham, 10-12 pounds 2 cups orange juice 1/4 cup honey 1/4 cup molasses 2 tablespoons brown sugar 2 tablespoons Dijon-style mustard 1 tablespoon coarsely ground black pepper

When ham reaches 130 degrees F., start basting. Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving. Serves about 20, with leftovers.

Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of

Nutrition Information Per Serving: Calories: 274 Fat: 10 g Saturated Fat: 4 g Cholesterol: 81 mg Sodium: 872 mg Carbohydrates: 11 g Protein: 33 g

1

ABOUT THE CUT

the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2 to 2 hours.

HOW TO CARVE A HAM:

1. Place the ham on a cutting board with the shank – or lower leg – to the carver’s right. Steady the ham with a fork and cut a few slices from the thin side of the leg as shown. 2. Place the ham on the side where you removed slices. Make perpendicular slices to the leg bone. 3. To loosen the slices, cut along the leg bone, removing each slice with the fork. 13

1.

2.

3.

Low and Slow

Jimmy Hagood Owner/Pitmaster BlackJack Barbecue & Sauce Company Renowned barbecue expert Jimmy Hagood hails from Charleston, S.C., where he is proprietor of the legendary BlackJack Barbecue, known for its award-winning Carolina-style pulled pork and sauce. Hagood is a regular on the barbecue competition circuit, and in 2002 won the Grand Champion Award at the South Carolina State Barbecue Championship.

“I’ve always said the best barbecue can be found right in your own backyard. The process of cooking a pork shoulder over warm coals is an event and the perfect reason to invite close friends over to share in the fun and fellowship found while preparing for an evening feast.”

JIMMY’S TIPS FOR COOKING WITH INDIRECT HEAT There’s really no secret to indirect grilling, the method best suited for ribs and any large cut of pork, such as shoulder, loin or leg. When grilling with charcoal, light the coals in the grill and wait until briquettes are covered with gray ash. Push the coals to both sides of the fire grate. Place two chunks of distinctively flavored wood (such as mesquite, oak or hickory) on each coal pile. Place a drip pan in the center of the fire grate, then cover with the grill grate. Place meat on the grate in center of grill. Place cover on grill and open ventilation holes. Cooking time will vary depending on the pork cut. Refer to the cooking chart on the special tear-off for suggested cooking temperatures and times for each cut of pork.

ABOUT THE CUT Pork shoulder (either arm picnic or blade Bostonstyle) comes from the front two legs of the hog. The terminology for pork shoulder can vary widely depending on the region. Many pork lovers call the Boston-style section “shoulder butt.” Shoulder is an economical cut when you need to feed a crowd. With slow-cooking methods like barbecuing or braising, this pork cut will become so tender it falls off the bone. Simply slow-roast it for tender, juicy results! 14

Cut Tip: Pork shank and hock are inexpensive, extremely flavorful cuts that become meltingly tender when slowly braised. These cuts are ideal for slower cooking methods and make great additions to soups and stews.

---------------------------------------------------------THE BASIC SHOULDER Season pork shoulder with salt and pepper on all sides. Place shoulder in a shallow roasting pan in a 350-degree F. oven. Cover and roast for 30 minutes per pound or until meat or instant-read thermometer reads 150 degrees F. Remove from oven, and allow roast to rest 10 minutes before slicing to serve.

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For gas grills, preheat and then turn off the burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

CAROLINA PULLED PORK BBQ SANDWICHES 1 2

1/4 cup packed brown sugar 1 tablespoon red pepper flakes 1 tablespoon Worcestershire sauce 1 teaspoon salt Hot pepper sauce, to taste 10 to 12 hamburger buns, split and toasted Coleslaw (optional) 4 cups wood chips (use hickory or oak chips for the best flavor) BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside. Pulled Pork: Rub pork with salt and black pepper. Cook shoulder over indirect heat for 1 1/2 to 2 hours (see Jimmy’s Tips for Cooking with Indirect Heat). Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side. Serves 10 to 12. Nutrition Information Per Serving: Calories: 397 Fat: 17 g Saturated Fat: 6 g Cholesterol: 94 mg Sodium: 572 mg Carbohydrates: 31 g Protein: 30 g Fiber: 2 g

5- to 5 1/2-pound boneless pork shoulder roast cups cider vinegar

PORK at-a-glance

15

Pork is the most widely eaten meat in the world.

The Two-Minute Drill on Cooking Methods There are two basic methods for cooking meat: DRY HEAT and MOIST HEAT. Generally, dry-heat methods, such as broiling, roasting and sautéing, are best applied to naturally tender cuts of meat. Moist-heat methods like braising and stewing are ideal for cooking less tender cuts.

ROASTING is a convenient method because it does not require as much attention from the cook. This dry-heat cooking method is defined as cooking in an oven with an uncovered pan, and performs best with tender cuts. Ideal cuts: loin roast, crown roast, leg and tenderloin.

SAUTÉING is an ideal preparation method

STEWING is a time-honored moist cooking

when you want a quick meal. In sautéing, the food is cooked over direct heat in a small amount of fat. Ideal cuts: chops, cutlets, tenderloin medallions and ground pork patties.

GRILLING, one of America’s favorite pastimes, is cooking over direct heat on an electric or charcoal grill. Grilling is most appropriate for tender cuts from the loin or tenderloin. Grilled meats can be marinated in advance to enhance flavor or basted with sauce during cooking. Ideal cuts: chops, tenderloin and ground pork patties.

INDIRECT GRILLING / BARBECUING is a uniquely American tradition characterized by a long, low-heat method using coals, smoldering logs or chunks of wood to cook the meat. The same effect can be achieved by placing food on the grill rack away from the coals or gas burners and slow-cooking. Ideal cuts: loin roasts, ribs, shoulder and leg.

16

technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into meltin-your-mouth meals. Stewing allows the cook to assemble the dish and then let it simmer, with little or no attention, for an hour or more. Many “crock-pot” dishes are essentially stewed. Vary the flavor profile of the stew dish by experimenting with liquids (wine, broth, beer and vegetable juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes.

USING AN INSTANT-READ THERMOMETER

STORAGE TIME CHART

If you do not already have one, we recommend you make a small investment in a digital instantread thermometer. Although larger meat thermometers are designed to be left in the meat while cooking, an instant-read thermometer should not be left in the oven or on the grill.

Fresh Pork

Refrigerator Freezer at 36-40o F. at 0o F.

To use an instant-read thermometer, pull the meat out of the oven or off the grill far enough to insert the probe about 2 inches into the thickest part of the meat without touching bone. The temperature should register in a few seconds. For end temperatures and cooking times for each cut of pork refer to the special tear-off.

Cured and Prepared Pork Products

Roasts, chops

2 - 4 days 3 - 6 months

Ground Pork

1 - 2 days 1 - 3 months

Sausage (fresh)

7 days

Smoked ham and

3 - 4 days 2 months

2 months

whole ham slices Smoked sausage

3 - 7 days Not recom’d

Dry / Semi-dry sausage 3 - 7 days Not recom’d Frankfurters

4 - 5 days 1 month

Bacon

5 - 7 days 1 month

Luncheon meats

7 days

Cooked Pork Products

Not recom’d

4 - 5 days 2 - 3 months

BRAISING is a city cousin to stewing. The main difference is the amount of liquid added to the simmering dish. Braising calls for a smaller amount of liquid to be added to browned meat. Ideal cuts: chops or cutlets, pork cubes and shoulder.

RUDIMENTARY RUBS In a small bowl, stir together spices. Rub spice mixture evenly over pork, coating the entire surface. Cook pork as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors. CARIBBEAN

ASIAN

MEXICAN

CAJUN

GREEK

1 teaspoon sugar 1 teaspoon dried minced onion 1 /4 teaspoon salt 1 /2 to 3/4 teaspoon crushed red pepper 1 /2 teaspoon ground ginger 1 /2 teaspoon ground allspice 1 /2 teaspoon ground black pepper 1 teaspoon dried thyme leaves, crushed

1 tablespoon black peppercorns, crushed 1 /4 teaspoon salt 1 teaspoon brown sugar 1 /2 teaspoon ground ginger 1 /2 teaspoon ground cinnamon 11/2 teaspoons anise seeds, crushed 1 /4 teaspoon ground cloves

1 tablespoon chili powder 1 teaspoon brown sugar 1 teaspoon ground cumin 1 /2 teaspoon ground cinnamon 1 /4 to 1/2 teaspoon ground red pepper 1 /4 teaspoon salt

1 teaspoon ground white pepper 1 teaspoon onion powder 1 /2 teaspoon garlic powder 1 teaspoon dried thyme leaves, crushed 1 teaspoon ground black pepper 1 /2 teaspoon celery seeds 1 /2 teaspoon ground red pepper 1 /4 teaspoon salt

1 tablespoon minced garlic 1 tablespoon finely shredded lemon peel 1 1/2 teaspoons dried rosemary, crushed 1 teaspoon dried mint, crushed 1 1/2 teaspoons dried oregano leaves, crushed 1 /4 teaspoon salt 1 /4 teaspoon ground black pepper

Today’s Pork:Cooking Know-How CUT

THICKNESS/ WEIGHT

FINAL INTERNAL TEMP. (Fahrenheit)

COOKING TIME

Cutlets

1/4 inch

Cook to tender

3 – 4 minutes

3/4 inch

160o

7 – 8 minutes

Cook to tender 160o

4 – 8 minutes 8 – 10 minutes

Sautéing Sauté with a small amount of oil over medium-high heat in an uncovered pan

Pork Cuts Chart

Bone-in or Boneless

Chops Bone-in or Boneless

Tenderloin Medallions 1/4 – 1/2 inch Ground Pork Patties 1/2 inch

LOIN TENDERLOIN

Grilling Grill over direct heat

PORK CHOPS

3/4 inch

160o

8 – 10 minutes

Thick Chop Kabobs Tenderloin Ground Pork Patties

1 1/2 inches 1-inch cubes 1 – 1 1/2 lbs. 1/2 inch

160o Cook to tender 160o 160o

12 – 16 minutes 10 – 15 minutes 15 – 25 minutes 8 – 10 minutes

Chops or Cutlets Cubes Tenderloin Medallions Shoulder Roast

1/4 – 1 inch 1 inch 1/2 – 3/4 inch 3 – 6 lbs.

160o Cook to tender 160o Cook to tender

8 – 15 minutes 8 – 10 minutes 8 – 10 minutes 2 – 2 1/2 hours

Loin Roast*

2 – 5 lbs.

160o

45 – 60 minutes

Shoulder Roast Ribs

3 – 6 lbs. ––

Cook to tender Cook to tender

2 1/2 – 4 hours 1 1/2 – 2 hours

Loin Roast*

2 – 5 lbs.

160o

20 min. per pound

6 – 10 lbs. 3 1/2 lbs. 3 – 6 lbs.

160o 160o 160o

20 min. per pound 20 min. per pound 30 min. per pound

–– 1 lb.

Cook to tender 160o

1 1/2 – 2 hours 20 – 30 minutes

Chops

ROASTS:

Bone-in or Boneless

OR

Broiling Broil 4 inches from heat

Braising Braise with a small amount of liquid over low heat in a tightly covered pan

Barbecuing Grill over indirect heat

BLADE BOSTON-STYLE SHOULDER

back ribs country-style ribs

shoulder roast ground pork

LEG

Bone-in or Boneless

Crown Roast* Leg* Shoulder Roast*

SIDE spareribs bacon

(cover pan)

Ribs Tenderloin (roast at 425 – 450o)

ARM PICNIC SHOULDER

Cubes

shoulder roast smoked hocks shanks

Stewing Stew in liquid at a slow simmer in a covered pot

RIBS:

Bone-in or Boneless

Roasting Unless specified, roast in an uncovered, shallow pan at 350 degrees F.

loin roast rib roast (rack of pork)

1 inch

Cook to tender

45 min. – 1 hour

Pork is very lean and should not be overcooked. Whenever possible, based on the cut, use a thermometer to test for doneness. *Cook larger cuts of pork as noted to 150 degrees F.; remove from the oven or grill and allow to rest for 10 minutes before slicing. The temperature will continue to rise to 160 degrees F. and the pork juices will redistribute throughout before slicing.

cured ham fresh leg