Pork Cut Recipes

Pork is one of the most popular meats for a variety of reasons. It is leaner than beef, has a sweeter flavor and smell, and is easier to digest. These factors make it the number one choice for breakfast meats (bacon, sausage, and Canadian bacon. Pigs also require less acreage per animal and are ready for slaughter in half the time, so ranchers can raise and sell more.

Pork is initially divided into four main “primal” cuts: shoulder, loin, leg, and side. These cuts can then be cut further into “subprimal” cuts. 

The shoulder is one of the most flavorful cuts due to its marbling of fat. To bring out the best flavor, cook over low heat for a longer period of time. Subprimal cuts include picnic shoulder, neck bones, coppa shoulder cuts, brisket and pork butt (Boston butt). 

Pulled Pork Egg Rolls with BBQ Sauce


1 1/2 cups pulled pork

1 cup cooked rice

1 cup shredded Napa cabbage

1 small carrot, grated

2 green onions, chopped

1 tablespoon minced ginger

1 tablespoon fish sauce

1 tablespoon light soy sauce

1/4 cup chopped cilantro

12 egg roll wrappers

Barbecue sauce


1) Preheat the oven to 375° F.

2) Combine the pork with the rice, cabbage, carrot, green onions, ginger, fish sauce, soy sauce, and cilantro in a medium bowl and mix well.

3) Lay an egg roll wrapper on a board with the corners facing to the top and bottom. Place about 1/3 cup of the mixture onto an egg roll wrapper and fold up the bottom, then fold in the sides, as if making an envelope. Moisten the top corner with water and continue to roll up the egg roll tightly and seal it. Place the egg roll seam-side down on a baking sheet lined with a silicone liner or parchment paper. Continue making egg rolls with the remaining filling.

4) Spray egg rolls with cooking spray and bake until golden brown and crispy, about 15-20 minutes. Serve with barbecue sauce for dipping.

Pork loin is considered the most tender and leanest cuts of pork and can be cut down into center-cut chops, sirloin chops, crown roasts, pork loin chops, rib chops, and pork tenderloin.

Grilled Apricot and arugula Salad with Pork Tenderloin



1/3 cup olive oil

1/4 cup apple cider vinegar

1/4 cup maple syrup

2 teaspoon grainy mustard

1 small clove garlic, minced


1 lb Coleman Pork Tenderloin

1 tablespoon vegetable oil

1, 13.5-oz can apricot halves, drained

6 cups baby arugula

1 cup shredded radicchio

1/2 cup smoked Gouda, cubed

1/4 cup pecan halves


1) Maple Vinaigrette:

  1. a) Whisk the olive oil with the vinegar, maple syrup, mustard, garlic, salt and pepper. Set aside half the vinaigrette to brush over the pork during grilling.

2) Salad:

  1. a) Preheat the grill to medium-high; lightly coat the grate with cooking oil. Brush the pork with the oil; season all over with salt and pepper.
  2. b) Grill the pork, turning and basting with the reserved vinaigrette, for 15 minutes or until an instant-read thermometer registers 145°F when inserted into the thickest portion of the tenderloin. Rest for 5 minutes before slicing.
  3. c) Toss the apricots with 2 tablespoons of the reserved vinaigrette. Grill for 1 to 2 minutes or until marked. Thinly slice the pork.
  4. d) Toss the arugula with the radicchio and remaining vinaigrette. Arrange a bed of greens in an even layer on 4 dinner plates.

3) Top with the sliced pork, apricots, Gouda and pecans.

Pork Leg is commonly known as ham. Ham can either be spiral cut, country, or steak. Just like the shoulder, low and slow is the best cooking method, with most hams sold on the market being pre-cooked either by curing, smoking, or baking. This makes them the most convenient meat as they can be eaten cold straight out of the package or reheated. The shank end of the ham has only one bone in the end, making it easier to cut than the rest of the leg.

Pork side has some of the most flavorful cuts of meat as the fat content is higher than the rest of the cuts. Cuts from the side include bacon, pork belly, and St. Louis Style spareribs.



1 medium shallot, finely chopped

4 cloves garlic, finely chopped

1/4 c. granulated sugar

1 1/2 Tbsp. fish sauce

1 Tbsp. neutral oil, such as canola or vegetable

1 Tbsp. sesame oil

1 Tbsp. soy sauce

1 tsp. dried lemongrass

Freshly ground black pepper

1 1/2 lb. pork belly, cut into 1/4″-thick strips against the grain



1 1/2 medium carrots (about 8 oz.), grated

1/2 daikon radish (about 8 oz.), grated

1/2 c. plus 2 tsp. granulated sugar, divided

Kosher salt

1 c. distilled white vinegar

1 c. water



1/4 c. mayonnaise (preferably Kewpie)

4 Vietnamese baguettes or 2 French breads or baguettes, cut into 4 (9″) loaves, cut lengthwise, leaving hinge intact

1 medium cucumber, peeled and cut into 1/2″-thick spears

1 jalapeño, sliced diagonally 1/4″ thick

12 fresh cilantro sprigs

Maggi seasoning or soy sauce, for serving