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Pork 101

Pork basics from the pork experts. Learn all about our different pork cuts and how to get the most out of them here. Class is now in session.

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Braising Basics

To get exceptional flavor from a larger cut of meat and make it fork-tender, try braising. It’s a two-part process that starts with searing the pork to lock in flavor with a nice golden brown crust. This is followed by slow and even roasting ...

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Searing locks in the juices of pork to capture its rich delicious flavor. So whether you’re finishing your pork by roasting or braising, you’ve locked in flavor for the duration of the cooking process. Learn the basics of searing with this ...

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Sautéing pork on your stovetop is a quick and easy way to have dinner ready in minutes. Just a small amount of oil or butter in a pan and plenty of stirring allows meat to cook evenly, leaving a nice caramelized flavoring that can be used as ...

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Roasting is the cook’s little secret for creating an impressive and tasty meal with surprisingly little effort. A large, fresh pork cut like a loin roast is placed in the oven on high heat and seared nicely to a rich brown.

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Safe handling of pork is essential. Here’s a simple list of how-to’s. Making Ahead. Never brown or partially cook meat for later.

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Knowing when pork is at its tender best is easier than you think. All you need is a meat thermometer. Because for most pork cuts, an internal temperature of 145˚F ensures that you’ll have perfectly cooked pork that is tender and juicy ...

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Shoulder. Also referred to as Boston blade roast or Boston butt, this ...

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Watch Pitmasters Tim Scheer and Brad Leighninger share their pro loin cutting tips!

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