Pork Roast

Best Ways to Cook Pork

Pork is versatile and can be cooked in various ways to bring out its flavor and tenderness. Here are the top methods, along with tips for success:

Grilling: Perfect for pork chops, tenderloin, or ribs. Preheat your grill to medium-high (375-450°F). Season the pork with a dry rub or marinade for extra flavor. Grill chops for 4-6 minutes per side or tenderloin for 20-25 minutes, turning occasionally. Aim for an internal temperature of 145°F for medium-rare, then let it rest for 3 minutes before serving.

Roasting: Ideal for larger cuts like pork loin or shoulder. Preheat the oven to 350°F, season the pork generously, and place it in a roasting pan. Roast until the internal temperature reaches 145°F (about 20 minutes per pound for loin). For pulled pork, cook a shoulder at 275°F for 6-8 hours until it’s fall-apart tender.

Pan-Searing: Great for pork chops or medallions. Heat a skillet with oil over medium-high heat and sear the pork for 3-4 minutes per side until golden. If needed, finish in a 375°F oven for 5-10 minutes until it hits 145°F internally. Deglaze the pan with wine or broth to make a quick sauce.

Braising: Best for tougher cuts like pork butt or shanks. Brown the pork in a Dutch oven, then add liquid (broth, wine, or beer) and aromatics like garlic or onions. Cover and cook at 325°F for 2-4 hours until fork-tender. This method creates rich, flavorful dishes perfect for shredding or slicing.

Slow Cooking: A hands-off option for busy days. Place seasoned pork (shoulder or loin) in a slow cooker with vegetables and a splash of liquid. Cook on low for 8-10 hours or high for 4-6 hours until tender. This is excellent for pulled pork sandwiches or tacos.

General Tips

Use a meat thermometer: Ensure doneness with 145°F for most cuts or 160°F for ground pork.

Rest the meat: Let pork sit for 3-5 minutes after cooking to lock in juices.

Marinate or brine: Add flavor and tenderness, especially for lean cuts like chops or tenderloin.

Season boldly: Pork pairs well with herbs, spices, or sweet glazes like honey or maple.

We ship every Monday. That is the day UPS has scheduled pickup in our area. Holidays and weather may affect shipping.

We ship in insulated liners with dry ice. Your meat should arrive in 2 days of leaving the ranch. We always pack with extra ice just in case there is a delay. Contact from the dry ice may make micro-holes in the packaging. This is normal and the meat is still good to put in your freezer to eat.