Pork Kitchen Companion Brochure

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.
----------------------------------------------------------
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.
----------------------------------------------------------
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.
----------------------------------------------------------
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