Know your Pork Cuts for BBQ
Understanding the different cuts of pork can elevate your BBQ game. Let’s dive into the delicious world of pork cuts and discover the best ways to cook them and some cool eating tips.
Shoulder Butt
Shoulder Picnic
Loin
Spareribs/Belly
Pork Shoulder Butt
Pulled Pork
Where on the Pig: Upper part of the shoulder.
Cooking Methods: Ideal for slow cooking methods like roasting, braising, or smoking.
Why: This cut is marbled with fat, making it ideal for slow cooking. The fat melts and bastes the meat, resulting in tender, juicy pulled pork.
Grilled Pork Steak
Where on the Pig: From the shoulder, near the blade bone.
Cooking Method: Quick Grilling
Why: Derived from the shoulder, this cut is thin and flavorful, ideal for quick grilling
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Pork Shoulder Picnic
Pulled Pork
Where on the Pig: Lower part of the shoulder.
Cooking Methods: Ideal for slow cooking methods like roasting, braising, or smoking.
Why: This cut has a high fat content with connective tissue. During the low and slow smoking process this connective tissue breaks down, resulting in tender, flavorful juicy pulled pork.
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Pork Loin
Pork Chops
Where on the Pig: Along the back, between the shoulder and the leg. Can be bone-in or boneless.
Cooking Methods: Grilling
Why: Pork loin is tender and cooks quickly on the grill. It’s perfect for pork chops that are juicy and flavorful.
Pork Tenderloin
Where on the Pig: Inside the loin, along the backbone.
Cooking Method: Grilling
Why: This cut is lean and cooks quickly, making it perfect for grilling. It’s tender and can be marinated for extra flavor.
Backribs (Baby Back Ribs)
Where on the Pig: Top of the rib cage, near the spine.
Cooking Methods: Grilling and Smoking
Why: Their tenderness and smaller size make them ideal for grilling and quicker cooking methods, but also are delicious smoked low and slow.
Country Style Ribs
Where on the Pig: Shoulder area, specifically the blade end of the loin. Despite the name, they aren’t technically ribs.
Cooking Methods: Braising and Slow Cooking
Why: Their higher fat content and meatiness make them perfect for braising or slow cooking, resulting in rich, flavorful meat.
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Pork Spareribs/Belly
Spareribs
Where on the Pig: Belly side of the ribs, joining the breastbone.
Cooking Method: Smoking
Why: The extra fat content makes them perfect for low and slow cooking, resulting in tender, juicy ribs.
St.Louis Style Spareribs
Where on the Pig: Belly side of the ribs, with the breastbone removed.
Cooking Method: Smoking
Why: These ribs are trimmed to a uniform rectangular shape, making them easier to cook evenly and perfect for presentation. Because the breast bone is removed, they are ideal for eating with a fork and knife. The uniform shape makes them ideal for competition barbecue.
Pork Belly Burnt Ends
Where on the Pig: The underside of the pig, near the belly.
Cooking Method: Low and Slow
Why: Rich in fat, pork belly is great for slow roasting or smoking. It becomes incredibly tender and flavorful, with a crispy exterior.
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