This is the ultimate guide for how to cook pork! Learn about the best cuts for grilling and roasting, plus my best tips to make sure your pork stays juicy and flavorful.
Disclosure: This post is sponsored by the Kansas Pork Association. Thank you for supporting the partners who support Street Smart Nutrition.
Have you ever taken a bite of pork and been disappointed by a dry, rubbery texture? You’re not alone. Pork has an undeserved reputation for being dry or bland, which is why so many people are looking for tips to avoid that. It doesn’t have to be that way!
This post is full of tips to teach you the right techniques to turn you into a pork pro. As a registered dietitian (and major foodie), I’m a fan of pork for its versatility and nutritional value — especially lean cuts like pork tenderloin and pork chops.
Pretty soon, you’ll be cooking up restaurant-worthy meals. To get started, just keep reading or use the tabs below to jump ahead.
What’s Included In This Post
Know Your Cuts: Pick the Right Pork for the Job
Not all pork is created equal. Different cuts have different textures, flavors, fat content, and best uses. Some are also easier to find than others, which is why these are my top picks for home-cooking success.
Pork Tenderloin
Pork tenderloin is one of the most popular cuts of pork, and for good reason! It’s as lean as boneless skinless chicken breast, with just 3 grams of fat per 3 oz. cooked portion.
Because it’s so lean, it cooks quickly. Pair your pork tenderloin with a flavor-packed marinade or spice rub.
Best Cooking Methods: oven-roasting, pan-searing, or grilling
Cooking Temperature: 145 degrees F with a 3-minute rest
Pork Loin
Pork loin refers to the larger cut that the pork tenderloin comes from. This larger cut can include pork loin chops or pork loin roasts.
This is another cut that works well with spice rubs. From sweet and smoky to savory or spicy, use this reliable pork cut as the starting point for your culinary creativity. You can also experiment with brines to add flavor and moisture to your pork roast.
Best Cooking Methods: oven-roasting, grilling, or other dry cooking methods using indirect heat.
Cooking Temperature: 145-160 degrees F with a 3-minute rest
Street Smart Nutrition Tip: Avoid braising or stewing a pork loin, as it may fall apart or end up tough and chewy. And it’s up to you if you buy a bone-in or boneless pork loin roast. The bone-in option will have a juicier texture with more flavor, but may take longer to cook and be harder to cut and serve.
Pork Shoulder (Boston Butt)
If you’re a fan of pulled pork, this is the cut for you! Pork shoulder is tender and marbled, giving it a deliciously rich flavor. It’s not a lean cut, but can be enjoyed in moderation for dishes like barbecue pulled pork, braised carnitas, or Cantonese-style crispy char siu pork.
Shop smart and know what to look for. A “picnic roast” is slightly less marbled while a Boston butt, blade roast, or simply “pork butt” all refer to this pork shoulder cut. They can be used more or less interchangeably. Most recipes call for cooking the entire roast, so plan for longer cooking times compared to other cuts.
Best Cooking Methods: Stewing, braising, slow cooking, smoking, pressure cooking (Instant Pot) or smoking
Cooking Temperature: 170 degrees F with a 10-15 minute rest after slow cooking
Ground Pork
While technically not a single cut, ground pork is versatile and convenient to cook with. It’s also very affordable compared to other proteins.
Choose lean ground pork whenever possible, which can be found near the meat counter or with other fresh pork cuts. Ground pork is ideal for meatballs and meat sauces, stir-fries or rice bowls, and as a filling for dumplings, stuffed peppers, or tacos and burritos.
Best Cooking Methods: Stovetop cooking, like browning or stir-frying, as well as baking (for meatballs or meatloaf) and mixed dishes
Cooking Temperature: 160 degrees F
Pork Chops
And last, but certainly not least, pork chops earn a well-deserved place on my list. Pork chops come in a variety of cuts, including sirloin, top loin, blade chops, double-cut bone-in chops.
Cooking time depends on the thickness of the chops. But they’re all well-suited for the classic cooking method of searing on the stovetop before finishing in the oven. More on that later!
Best Cooking Methods: pan-searing, baking, and grilling, plus options like sous vide or air frying. Add extra flavor with a sauce, spice rub, marinade, glaze, or compound butter
Cooking Temperature: 145 degrees F with a 3-minute rest
This short list of popular pork cuts covers the basics. But don’t forget about other fresh pork cuts like pork ribs, spare ribs, pork belly, and pork steaks, which are cut from the shoulder.
How to Cook Pork Like A Pro
Now that we’ve covered the cuts, let’s talk about the real game-changer: how you cook your pork. This is what makes all the difference for pork that stays moist and flavorful (not dry and chewy).
First things first, above all else…
Don’t Overcook Pork
This is the #1 mistake that leads to tough, dry pork that’s no fun to eat. But the good news is you can easily avoid it by investing in a meat thermometer and learning how to use it properly.
An instant-read thermometer is your best bet to cook pork to the USDA-recommended safe internal temperature for whole cuts of pork. Once it hits 145 degrees F, take it off the heat and let it rest for three minutes before cutting or slicing.
Yes, a little patience goes a long way! Those muscle fibers will relax and retain moisture rather than letting it all run out the moment you dig in with your knife.
Street Smart Nutrition Tip: The best way to get an accurate reading with a meat thermometer is to insert it sideways (horizontally) into the thickest part. Make sure it’s not hitting bone or going all the way through. Give it a few seconds so you get a stable reading. Then, be sure to clean the probe to avoid cross-contamination. You can use this same technique for other cuts of meat, too.
Aim for medium vs. well-done, which may be slightly pink on the inside. Pork is safe to eat once it hits 145 degrees F, so cooking above that increases the likelihood your pork will be dry, tough, or chewy.
Add Flavor With Brines and Marinades
Now that you’ve mastered the cooking part, the real fun begins! Using a brine or marinade ensures each bite has next-level flavor.
Brines work well for lean cuts like pork tenderloin or pork chops. Start with a simple brine formula of 4 cups of water + 3 tablespoons kosher salt and 2 tablespoons of sugar. That’s enough for up to 1 1/2 pounds of fresh pork.
From there, you can add fresh or dried herbs, peppercorns, garlic, or citrus to infuse added flavor. Add the pork to the brine and let it soak for 1-4 hours.
Be sure to pat dry before cooking to get a nice crust that locks in the flavor.
For marinades, you need three things: acid, fat, and flavor. Keeping this in mind, you have endless options to mix and match based on which flavors or cuisine styles you enjoy most.
- Acid: vinegar, lemon juice, lime juice, mustard, wine, or yogurt, which contains lactic acid
- Fat: olive oil, sesame oil, avocado oil, or other cooking oil
- Flavor: garlic (as garlic powder or minced cloves), fresh herbs, crushed spices, brown sugar, honey, or chilis
Mix enough marinade to coat the pork, then seal it in a freezer bag and let it sit for at least 30 minutes (minimum) or up to 24 hours before cooking. You can also use a shallow pan or baking dish, but keep it covered to avoid cross-contamination in your refrigerator.
Street Smart Nutrition Tip: Pork contains a “world of flavor” with over 100 different nuances identified. Try using this Flavor Wheel to explore global flavors, or reference The Flavor Bible (a long-time favorite resource of mine) to discover new pairings.
Seasoning Ideas and Flavor Pairings for Pork
Pork plays well with others, meaning it complements the flavors and textures of many other ingredients on your plate. And no matter the season, you’ll find some classic pairings to inspire you in the kitchen. They include:
- Apples and apple cider
- Cabbage
- Chile peppers
- Garlic, shallots, and onions
- Oranges and orange juice
- Mustard
- Herbs, especially rosemary, sage, parsley, thyme, and oregano
- Prunes or figs
- Yogurt or sour cream
- Potatoes and sweet potatoes
- Soy sauce
- Salt-free or low-sodium seasoning blends, like an All-Purpose Blend or with a unique flavor profile
Street Smart Nutrition Tip: Remember that fat carries flavor, so you may need a heavier hand when seasoning lean cuts. Another strategy is to leave the fat cap on while cooking, then trim it before serving. This locks in flavor for leaner cuts that don’t have as much marbling (intramuscular fat).
Now that you’ve perfected the flavor, it’s time to get cooking!
Best Pork Chop Recipe (Sear + Oven Finish)
This is one of the most reliable and consistently delicious cooking methods I’ve found. Why does it work so well? It starts with a hot sear to lock in flavor. That golden crust ensures everything stays moist and juicy while it gently finishes cooking in the oven.
Once you master this technique, you’ll never have to worry about dry pork chops again!
Here’s what you need:
- Pork chops cut to 3/4″ or 1″ thick, bone-in or boneless
- Seasonings of your choice
- 1-2 tablespoons cooking oil
Then follow these simple steps:
- Bring the pork chops to room temperature to help them cook more evenly (about 15 minutes). In the meantime, preheat the oven to 400 degrees F.
- Start to heat an oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Then quickly pat the pork chops dry and season generously on both sides.
- Add the oil to the hot pan and swirl to coat the bottom. Use tongs to lay the seasoned pork chops in, leaving space between.
- Sear for 2-3 minutes on each side, or until a golden brown crust forms. Transfer the skillet to the preheated oven and bake 5-8 minutes.
- Once fully cooked to the recommended pork cooking temperature of 145 degrees F, remove the skillet from the oven. Place the pork chops on a cutting board and tent loosely with foil. Rest for three minutes before serving.
Note that cooking time depends on the thickness of your pork chops, but this is where a meat thermometer comes in handy!
Finishing Touches
Take your pork chops to the next level by adding a final boost of flavor, such as:
- A small scoop of garlic butter, gochujang butter, or other compound butter (steakhouse style)
- A quick pan sauce, made by deglazing the pan with a splash of orange juice, apple cider, chicken stock or broth, balsamic vinegar, or red wine
- A drizzle of chimichurri or another favorite condiment
Street Smart Nutrition Tip: Balance your plate by pairing pork with a simple side salad, roasted or sautéed veggies, or fiber-rich whole grains.
Tips for Reheating Leftovers
Whether you’re cooking for special occasions or mid-week meal prep, you might end up with leftovers. Lucky you! Let’s finish with some quick tips for storage and reheating.
First, avoid letting cooked pork sit at room temperature. Pack the leftovers away in an airtight container and stash them in the fridge. Cooked pork lasts 3-4 days in the fridge.
If storing leftovers longer than that, use freezer bags and remove as much air as possible. Label and date it so you know to use it within 2-3 months.
For best results, you want to avoid losing moisture or add moisture while reheating pork. Here’s how:
- Go low and slow in the oven, reheating in a shallow baking dish at 300 degrees F. Add a splash of broth, water, or apple juice (just a tablespoon or two), then cover with foil to steam for 10-15 minutes.
- Best for pork chops, pork tenderloin, or pork roast
- Pan-sear in a skillet to keep it saucy and juicy. Use medium heat and keep it covered, stirring occasionally until your leftover pork is heated through (about 5-6 minutes). Add extra sauce or oil as needed.
- Best for pulled pork, sliced pork, or ground pork
- If using the microwave, add a damp paper towel to create steam and keep the pork from drying out. Reheat in 30 second increments, flipping or stirring after each short burst. This is quick and easy, especially if you’re taking your leftovers on the go.
- Best for packed lunches, meal prep, or when you’re in a hurry
Key Takeaways
It’s easy to get juicy, tender pork every time once you know these smart strategies! It doesn’t have to be complicated, just remember the key is to:
- Know your pork cuts
- Use the right cooking technique
- Avoid overcooking by using a meat thermometer
- Add flavor with confidence and creativity
I’ll be sharing more delicious pork recipes throughout the year, so check back often. Thanks for reading, and as always, cheers to more fearlessly nourishing meals!
