Pork Cuts and Cooking Methods

Pork Cuts and Cooking Methods

This list is a follow up to our previous blog titled "America, We Have a Problem". The list is broken up by primal section and shows the cuts that come from each, an approximate weight per side of pork, and recommended cooking methods. Print the list and start checking off the cuts! If you'd like to place an order or have quesitons, call our retail manager Frank at (248) 509-8555, message us on facebook, or email frank@farmfieldtable.com.

Click here to see the list of beef cuts and cooking methods!

 

Cut

Approximate Weight Per 1/2 Carcass

Cooking Method(s)

Shoulder

 

 

Pork Butt / Pork Shoulder / Pork Shoulder Steak

8-10 lbs

Smoke, Braise, Slow Roast, Grill Steaks

Coppa

2-4 lbs

Slow Roast to Med Well and Slice, Cure and Dry

Picnic Shoulder

6-9 lbs

Braise, Confit, Smoke, Slow Roast. CHOP LIKE CAROLINA BBQ!

Country Ribs

1-2 lbs

Braise, Smoke, Oven Roast

Shank

1-2 lbs

Braise, Smoke, Oven Roast

Loin

 

 

Rib Chop, Bone in or Boneless

4-9 lbs

Pan Sear, Grill, Broil, Bake

Tomahawk Chop

 7-9 lbs

Pan Sear, Grill, Broil, Bake

Pork Loin Roast, Boneless

3-5 lbs

Sear and Finish In oven, Slow roast to Med Well and Slice Thin, Smoke to Med Well.

Pork Porterhouse

 7-9 lbs

Reverse Sear, Broil, Sous Vide preferred

Pork Tenderloin

1-2 lbs

High Heat- Grill, Sear, Broil. Cook To Medium.

Baby Back Ribs

1.5 lbs

Grill, Smoke, Broil

Belly

 

 

Pork Belly

10-15 lbs

Braise, Smoke, Bacon, pancetta

Spare Ribs

2-3 lbs

Braise, Smoke, Broil

Porchetta

 12-15 lbs

slow roast

Ham

 

 

Sirloin

4-6 lbs

Slow Roast to Medium Well, Slice Thin. Smoke. Bacon

Ham/Seamed Ham

18-23 lbs

Cure and Smoke. Slow Roast “Top Round” or “Sirloin Tip” to Medium Well and slice thinly.

Shank

2 lbs

Smoke, Braise, Bake




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