Fire up the grill: This is your sign to add pork to your next cookout
Summer is in full swing, and the zesty aroma of freshly barbecued meat fills the air. July is National Grilling Month, and what better way to celebrate Independence Day, pool parties, family reunions, and backyard get-togethers than with the taste of fresh, marinated meat? Beef, pork, chicken, seafood, and even some vegetables for our vegan friends all taste better served fresh from a well-tuned grill with your favorite seasonings, spices, rubs, and marinades.
Tired of basic burgers and hot dogs? With so many cuts of pork, you cannot go wrong with a barbecue featuring this versatile meat! Here are some top tips for your next grill day, focusing on the best types of pork and how to ensure it comes out as delicious as ever!
Best types of pork for grilling
- Ribs: From spare to baby back, ribs are a cookout classic that are easy to prepare and grill. Whether slow-cooked or grilled over high heat, marinade your choice in your favorite flavoring for a scrumptious serving!
- Pork belly: A delicious cut favored for its flavorful, fatty texture, pork belly pairs well with bold sauces and seasonings.
- Tenderloin: Easy to cook on high heat, pork tenderloin is a quick and tasty cut to throw on the grill.
- Pork blade: A popular cut from the shoulder, pork blade steak and pork blade chops are just a few fantastic choices for the grill, offering a range of thin and fatty ratios that create a juicy taste.
Pork grilling tips
- Clean pork thoroughly: Cover your meat with vegetable oil or a nonstick spray to prevent sticking to the grate.
- Use appropriate utensils: Avoid sharp utensils that can slice the pork when flipping to prevent the juices from escaping. Instead, use tongs or spatulas.
- Flip on cooler areas: Flip the pork on a cooler area of the grill to prevent burning.
- Time your sauces: Many store-bought, sugar-based barbecue sauces burn quickly when applied early, so add them later in the cooking process to get the best flavor.
Safety tips for grilling pork
- Avoid cross-contamination: Separate raw meat, poultry, seafood, and eggs from other foods. Use one cutting board for fresh produce and a separate one for raw meat.
- Cook to a safe internal temperature: Use a meat thermometer to ensure your pork reaches a minimum of 145°F, followed by a 3-minute rest period before eating.
- Refrigerate promptly: Leaving meat out for long periods can cause illnesses, so refrigerate within two hours.
Happy grilling!
Explore the different cuts of pork, discover delicious recipes, and see how PA Pork Producers Council raises high-quality pigs that satisfy safety standards at www.whypapork.com
