Cuts Of Pork
Cooking Techniques
| BR | Braise | Slow, wet heat: Pot Roast, Stew, Braise, Slow Cooker |
| G/B | Grill or Broil | Direct high heat |
| MA | Marinate | Marinate prior to cooking |
| RO | Roast | Dry oven heat, barbecue |
| SF | Stir Fry | Fast cook |
| SK | Skillet | Sear and cook on high heat |
| SKO | Skillet to Oven | Sear on high heat, finish in oven |
Shoulder Primal
Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.
| Cut | AKA | Flavor | Cost | Methods |
| Boston Butt | Pork Butt | ★★★★ | $$ | BR RO |
| Boston Shoulder | Pork Butt | ★★★★ | $$ | BR RO |
| Picnic Ham | Picnic Shoulder | ★★★★ | $ | BR RO |
| Picnic Shoulder | ★★★★ | $ | BR RO | |
| Pork Butt | ★★★★ | $$ | BR RO | |
| Pork Shoulder | ★★★★ | $ | BR RO | |
| Shoulder Arm Picnic | Picnic Shoulder | ★★★★ | $ | BR RO |
Loin Primal
The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
| Cut | AKA | Flavor | Cost | Methods |
| Baby Back Ribs | ★★★ | $$$$ | BR G/B | |
| Blade Chop | ★★★ | $$$ | BR | |
| Blade End Roast | ★★★ | $$ | RO | |
| Blade Loin Roast | Blade End Roast | ★★★ | $$ | RO |
| Blade Roast | Blade End Roast | ★★★ | $$ | RO |
| Center Cut Chop | Rib Chop | ★★ | $$$$ | G/B |
| Center Cut Loin Roast | Center Cut Roast | ★★ | $$$ | RO |
| Center Cut Pork Roast | Center Cut Roast | ★★ | $$$ | RO |
| Center Cut Rib Roast | Center Cut Roast | ★★ | $$$ | RO |
| Center Cut Roast | ★★ | $$$ | RO | |
| Country Ribs | Country Style Ribs (Pork) | ★★★ | $$$ | BR G/B SK |
| Country Style Ribs (Pork) | ★★★ | $$$ | BR G/B SK | |
| Five-Rib Roast | Blade End Roast | ★★★ | $$ | RO |
| Loin Back Ribs | Baby Back Ribs | ★★★ | $$$$ | BR G/B |
| Loin Chop | ★★ | $$$$ | G/B | |
| Loin Rib-End | Blade End Roast | ★★★ | $$ | RO |
| Pork Loing Rib Half | Center Cut Roast | ★★ | $$$ | RO |
| Rack of Pork | Center Cut Roast | ★★ | $$$ | RO |
| Rib Chop | ★★★ | $$$ | BR G/B SK | |
| Rib-End Roast | Blade End Roast | ★★★ | $$ | RO |
| Riblets | Baby Back Ribs | ★★★ | $$$$ | BR G/B |
| Seven-Rib Roast | Blade End Roast | ★★★ | $$ | RO |
| Sirloin Chop | 0★ | $$$ | - | |
| Sirloin Roast | 0★ | $$$ | - | |
| Sirloin Steak | Sirloin Chop | 0★ | $$$ | - |
| Tenderloin | ★ | $$$ | RO SK SF | |
| Top Loin Chop | Loin Chop | ★★ | $$$$ | G/B |
Leg Primal
The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.
| Cut | AKA | Flavor | Cost | Methods |
| City Ham | ★★★ | $ | RO | |
| Country Ham | ★★★ | $$$ | RO | |
| Fresh Ham | ★★★ | $$ | RO | |
| Spiral-Cut Ham | City Ham | ★★★★ | $ | RO |
Side/Belly Primal
The underside is the fattiest part of the animal and is the source of bacon and spareribs.
