5 Quick Tips on Cooking Pork

No matter how you like to prepare your pork, it’s crucial that you cook this versatile, lean meat properly. We’ve all ruined a dish or two while experimenting in the kitchen, but why keep yourself from enjoying a savoury pork dish any longer? Read on for our top 5 tips for cooking perfect pork, every time.

1. Keep it simple.

Pork has a delicious natural flavour. Don’t complicate things. Rather than masking your pork in marinades, injections, brines or sauces, you can create incredible flavour with a simple dry rub and the meat’s natural fat.

2. Use a meat thermometer.

Most cuts of pork should be cooked until the internal temperature reaches between 145 ° F and 160° F. Carefully watching the temperature makes all the difference.

3. Rest your roast.

If you want juicy and flavorful meat (who doesn’t?), allow your meat to rest for 10-15 minutes after cooking. This short rest will maximize the juiciness and result in more tasty, tender meat.

4. Quality matters.

You are what you eat, so choose wisely when it comes to sourcing your pork and choosing your providers. Pasture raised and naturally fed free range pork products can make all the difference in quality and taste.

5. Sear First, Bake Second.

Some cuts of pork, like pork chops, cook very quickly. So quickly that it can be easy to overcook. Start your chops on the stovetop with a good sear, and finish them off in the oven. This will help regulate the rate of cooking and prevents toughness.

Now that you’ve reviewed our tips, it’s time to get cooking! We’ve got plenty of recipes for you to choose from. Bon Appétit!

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About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.