Pork Facts and Cooking Tips

Recommended Seasonings for Pork: Tony's offers an excellent selection of chef prepared seasonings for pork. Other complementary seasonings include: sea salt, peppercorns (pink, white, green, black, medleys or lemon pepper), garlic, sage, thyme, rosemary, basil, oregano, lemon zest, ginger, cumin, cilantro and green chilies.

Recommended Marinades for Pork: Dry and wet rubs, soy sauce, teriyaki, smoky, oil based dressings, Jamaican Jerk, citrus based, wine based and prepared marinades.

Recommended Serving Sauces for Pork: Tony's Chef Prepared Sauces and gravies (Country Gravy, White Wine, White Mushroom, Hollandaise, Béarnaise), fruit salsas, applesauce, honey glazes, sweet mustards, chutney, fruit glazes, BBQ sauce, sauerkraut. Also sautéed mushrooms and sautéed onion.

Recommended Beverages:
Beers: light to amber Ales, and Lagers.
Wines: Lighter white and red wines from dry to lightly sweet.
Rieslings, lighter Chardonnay, Sauvignon Blanc, Semillon, Gewürztraminer, Viognier, Rosés, Beaujolais Pinot Noir, and Chianti.

NUTRITIONAL INFORMATION:

COOKING TIPS:

Ranchers are raising leaner animals than just 20 years ago, so recommended temperature have been lowered. Lean meats cook faster - overcooked pork is dry and tough. Cook only until juices run clear (150-155°F. internal temperature). If you are using glazes or marinades that contain sugar be aware that they can burn easily. Apply sweet glazes and sauces at the end of cooking time.

Testing Internal Temperatures: Why guess? Use a reliable meat thermometer and test temperatures early and often. Insert meat thermometer so that the tip is in the center of meat. Do not take temperature where meat is fatty, or near the bone. Take several temperatures on a large roast. Remove at the desired temperature. Cover and allow to rest 10 minutes before carving.

Cooking times vary due to individual conditions. Use the charts as a guide only. Your good judgement is essential.

GRILLING PORK

Pork Ribs
For tender, fool-proof ribs -- Par-bake

To Par Bake:
Place seasoned, or marinated ribs into a roasting pan (avoid over-crowding.) Add cooking liquid to a level approximately 1/2 inch deep in pan. Cover tightly with a lid or foil and braise at 325° according to chart below. Test for desired level of tenderness (just starting to soften to falling off the bone, it's up to you.) Ribs are now fully cooked and may be finished on the grill or refrigerated for up to 2 days before finishing on grill.

When Ready to Grill:
Brown ribs over medium heat until fully heated and have developed a sizzling brown crust. Then baste liberally with your favorite BBQ sauce or glaze. Take care, sauces and glazes can burn quickly.

Rib Chart
Allow 1 to 2 servings per pound of ribs.

Pork Roast on the grill
Cook uncovered in 325⁰ oven or grill over medium to low, indirect heat.

Grilling Pork Chops, Burgers and Ham Steaks

PORK ROASTS, HAMS & CHOPS

Pork Roasts, Hams and Chops
Cook uncovered in 325⁰ oven. Remove at suggested temperature and rest 10 min. before slicing.

Pork Crown Roasts: Preheat oven to 325°. Cover tips of ribs with foil to prevent charring. Cook seasoned crown roast on a broiling rack 18 to 22 minutes per pound or until roast reaches 150°-155° (usually about 2 hours). Fruit, rice or bread stuffing is excellent. If you would like to stuff your roast, remove from oven approximately 1 hour before it is done, add stuffing and finish cooking. Cover and let rest 10 minutes before slicing.

Smoked Hams: Preheat oven to 275°. Place ham in a roaster or baking pan, adding enough water to cover the bottom of your pan 1/2" deep. Tent ham with foil (not necessary if using a roaster). Roast for 10 to 12 minutes per pound. Remove foil last 1/3 of cooking time and glaze if desired.

Pork Chops
Pan Fried: For pan fried pork chops, choose chops no more than 3/4 inch thick. Dip in milk, then into seasoned flour, then into egg and then seasoned crumbs. Cracker crumbs, corn flake crumbs, bread crumbs, and Japanese Panko are all excellent choices. If possible chill the breaded chops at least 1 hour before frying to help the breading bond to meat. Pan fry over medium high heat in oiled pan, cooking until juices run clear. (approximately 10 minutes). Do not over cook! For un-breaded chops, simply season and dredge in flour or superfine flour and pan fry.

Oven Fried Chops: Prepare thin chops as above with crumbs. Bake in a 375° oven, 12 to 18 minutes. Test for doneness next to the bone.

Thick or Stuffed Pork Chops: For chops 1 1/4" to 1 1/2" thick. Season, dredge in seasoned flour, or bread as above, and roast in a 350 degree oven for 40 to 60 minutes. Test for doneness with meat thermometer to 150-155 degrees internal, allow to rest 5 minutes before serving. Chops in white sauce: Place un-breaded chops in condensed cream of chicken or cream of mushroom soup partially reconstituting with a milk and a white wine. Roast covered in a 325 degree oven for 50 to 70 minutes (depending on load size, check for doneness with a meat thermometer 150° to 155° internal temperature). Rest 10 minutes and serve.

Roasting Whole Hogs
Renting a commercial hog roaster is recommended. Be sure to reserve it in advance. Arrange for transportation and on site electricity to operate rotisserie.

Allow 1 pound (carcass weight) per person. Be sure to secure the hog tightly to the spit and wrap tightly in chicken wire. (As the hog cooks it will shrink and become very tender, you do not want it to flop around or fall into the fire!) Start with 15 to 20 pounds of charcoal. Build a fire and when the coals are ready, spread them evenly on the grid. Put the spitted hog onto the rotisserie and start it turning. Close lid and open it only when adding charcoal. (Tip: Allow everyone to take a peek at this point or you'll be opening the lid constantly!) A 70 pound pig will require about 50 pounds of charcoal; a 150 pound pig about 80 pounds.

Cooking time will vary with temperature and conditions. Try to maintain a temperature of 300°- 350° in grill. The following is a guide: 70 to 90 pounds - 8 hours; 90 to 120 pounds - 10 hours; 120 to 150 pounds - 12 hours. Do not try to rush cooking, the outside will only burn. (If it does, do not remove the skin until serving time.) Test temperatures early with a reliable meat thermometer in the hams and the shoulders. Take several temperatures avoiding the bone or fat. Cook to 160-170 degrees internal. If the pig is done early, it can be held with very extremely coals for 2-3 hours and continue to tenderize.

Remove the pig, spit and all to a carving surface. Remove it from the spit and peel off the skin. Several pairs of clean cotton work gloves or rubberized gloves will make this job easier.

For safety sake choose a sharp knife and a carver who has not consumed too much beer to do the carving. Carve or shred meat into foil pans and add your favorite sauce, keeping warm on the grill until all have been served.