Cooking pork is easier than you think, but knowing which cut to use and how to cook it properly makes all the difference. Whether you’re roasting a succulent pork loin, slow-cooking fall-apart belly, or grilling the perfect pork chop, choosing the right method for the right cut will take your cooking to the next level.
At Grasmere Farm, we’ve been raising and preparing premium pork for generations. In this guide, our expert butchers share butcher-approved tips for selecting, cooking, and serving pork like a pro.
Understanding Different Pork Cuts & How to Cook Them
1. Pork Shoulder – Best for Slow Cooking & Roasting
Why? This marbled cut is ideal for slow cooking. As the fat melts down, it keeps the meat juicy and full of flavour.
Best Cooking Methods:
- Slow roast – Low & slow for fall-apart tenderness.
- Pulled pork – Slow-cooked until it shreds effortlessly.
Top Tip: Score the fat, rub with salt & spices, and roast at 140°C (120°C fan) for 4-5 hours for beautifully tender meat.
2. Pork Loin – The Lean & Juicy Roasting Cut
Why? This leaner cut is great rolled for roasting whole or slicing into pork chops. It has a mild flavour, making it perfect for marinades and rubs.
Best Cooking Methods:
- Roast whole – Cook at 180°C for 25 minutes per 500g.
- Pan-fried pork chops – Medium heat, 3-4 mins per side.
Top Tip: Always rest pork loin for 10 minutes after cooking to keep it juicy and tender.
3. Pork Belly – Rich, Flavoursome & Perfect for Crispy Crackling
Why? Pork belly is fatty, packed with flavour, and crisps up beautifully when cooked properly.
Best Cooking Methods:
- Slow roast – For crispy crackling and melt-in-the-mouth meat.
- Braised – Perfect for Asian-style sticky pork belly.
Top Tip: Want perfect crackling? Keep the skin dry, score it, rub in salt, and roast at 220°C for 30 minutes before lowering the heat.
4. Pork Chops – Quick, Juicy & Perfect for the Grill
Why? Pork chops cook fast, making them an easy midweek meal.
Best Cooking Methods:
- Grilled – Adds a smoky char and enhances flavour.
- Pan-seared – Quick and simple for weeknights.
Top Tip: Brining chops in salted water for 30 minutes before cooking keeps them extra juicy.
Essential Butcher Tips for Cooking Perfect Pork
✔ Bring Pork to Room Temperature – Always take pork out of the fridge 30 minutes before cooking for even results.
✔ Use a Meat Thermometer – Pork is safe to eat at 63°C, but for juicier results, remove it from heat at 60°C and let it rest.
✔ Rest Meat Before Serving – This locks in juices, ensuring tender, succulent pork.
Serving Ideas: What Goes Best with Pork?
✔ Pork Shoulder: Serve with apple sauce, mashed potatoes, and braised cabbage.
✔ Pork Belly: Pair with Asian-style soy glaze, crispy noodles, or a rich cider sauce.
✔ Pork Chops: Enjoy with grilled vegetables, rosemary potatoes, or mustard mash.
✔ Pork Loin: Slice and serve with roast potatoes, stuffing, and a classic gravy.
Why Choose Grasmere Farm for Your Pork?
Award-Winning Butchery – We’ve been crafting premium-quality pork for generations.
High-Welfare Pork – Raised with care for incredible flavour and texture.
Fresh from Farm to Butcher – Expertly prepared for the best quality cuts.
Unmatched Taste & Expertise – Our butchers know pork inside and out, so you always get the best.
FAQs About Cooking Pork
Q: What’s the best way to cook pork loin to keep it juicy?
A: Roast at 180°C for 25 minutes per 500g, rest for 10 minutes, and always cook with a little fat for extra moisture.
Q: How do you make perfect pork crackling?
A: Keep the skin dry, score it, rub with plenty of salt, and cook at high heat first (220°C), then reduce the temperature.
Q: Can you eat pork pink?
A: Yes! Pork is safe to eat at 63°C, which may still have a slight pink tinge—but it’s fully cooked and safe to enjoy.
Ready to Cook the Perfect Pork? Order from Grasmere Farm!
✔ Hand-selected premium cuts
✔ Butchered fresh & ready for delivery
✔ Perfect for roasting, grilling, and slow-cooking
Shop Now – Explore our premium pork cuts, expertly prepared for your kitchen!
