Illinois Pork Producers | How to Cook Pork

Shoulder/Butt

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. The upper part of the shoulder, often called the blade pork roast or butt, comes from the area near the loin and contains the shoulder blade bone. The blade roast is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, blade roast becomes meltingly tender and deliciously flavorful. This inexpensive cut may need to be pre-ordered. You also may wish to have the meat trimmed and netted so that it remains intact as it cooks to fork-tenderness. The blade roast is available bone-in, averaging six to nine pounds) or boneless (averaging four to seven pounds). Pork shoulder also is often ground for use in making ground pork.

Honey BBQ Pulled Pork Burgers

Prep time: 10 min Cook time: 480 min

Honey BBQ Pulled Pork Burgers Ingredients 2 1/2 POUNDS PORK SHOULDER 2 CUPS KETCHUP 1…

Glazed Blade Pork Steaks

Prep Time: 5 min. Cook Time: 15 min

Glazed Blade Steaks Ingredients 4 blade pork steaks, 1-inch, bone-in 2 tablespoons steak seasoning, OR…

Slow Cooker Pork Carnitas

Prep time: 10 min Cook time: 480 min

Slow Cooker Pork Carnitas Ingredients 3 TO 4 POUNDS BLADE (SHOULDER) PORK ROAST 1 TABLESPOON…

BBQ Pulled Pork Pizza

Prep time: 45 min. Cook time: 10 min

BBQ Pulled Pork Pizza Ingredients 6 OUNCES COOKED PULLED PORK 2 TABLESPOONS WATER, WARM (115…

Picnic Shoulder

The picnic shoulder is the lower 'arm' portion of the shoulder, most commonly called the arm pork roast. The picnic shoulder is more economical but also contains more marbling than the blade shoulder. The meat from this cut is excellent for making juicy barbecued pulled pork. Many times the picnic shoulder is cured and smoked to make a picnic ham. The fresh meat from this cut is best cooked by methods such as roasting, braising or stewing. Arm roasts are delicious on the grill!

Stuffed Pork Meatballs With Romesco

Prep time: 20 min Cook time: 25 min

Stuffed Pork Meatballs With Romesco Ingredients 1 1/2 POUNDS LEAN GROUND PORK VEGETABLE OIL ,…

Make It Mine Pork Kabobs

Prep time: 15 min Cook time: 10 min

Make It Mine Pork Kabobs Ingredients 1 POUND PORK SHOULDER, CUT INTO 1 1/2-INCH CUBES…

BBQ_Pork_Mac_n_Cheese_mobile_crop_480_480

BBQ Pork Mac & Cheese

Prep time: 10 min Cook time: 490 min

BBQ Pork Mac & Cheese Ingredients 2-3 POUNDS PORK SHOULDER, CUT INTO 3 PIECES* 1 18-OZ…

Rain-Or-Shine-Pulled-Pork_mobile_crop_480_480

Rain Or Shine Pulled Pork With Pimento Cheese

Prep time: 15 min Cook time: 480 min

Rain Or Shine Pulled Pork With Pimento Cheese Ingredients 3 POUND BONELESS PORK SHOULDER 2…

Loin

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig's hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops. Porterhouse Pork Chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat. Ribeye Pork Chops originate in the center of the loin in the rib area and include some back and rib bone. Sirloin Pork Chops come from the area around the hip and often include part of the hip bone. New York Pork Chops (sometimes called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1 1/4 inch-thick top loin chop is also called an "America's Cut." Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.

Herb-Crusted Pork Rib Roast With Red Wine Sauce

Prep time: 20 min Cook time: 90 min

Herb-Crusted Pork Rib Roast With Red Wine Sauce Ingredients 8-RIB RACK OF PORK, CENTER CUT,…

Garlic-Mustard Pork Roast

Prep time: 15 min Cook time: 60 min

Garlic-Mustard Pork Roast Ingredients 3-4 POUND BONELESS PORK LOIN ROAST 2 TABLESPOONS GARLIC, MINCED 1…

Pork Chop Salad With Strawberries and Almonds

Prep time: 15 min Cook time: 15 min

Pork Chop Salad with Strawberries and Almonds Ingredients 1 POUND BONELESS RIBEYE (RIB) PORK CHOPS,…

Grilled_T-Bone_Rib_Chops_with_Easy_Spicy_BBQ_Sauce_mobile_crop_480_480

Grilled Ribeye Pork Chops With Easy Spicy BBQ Sauce

Prep time: 10 min Cook time: 30 min

Grilled Ribeye Pork Chops With Easy Spicy BBQ Sauce Ingredients 4 RIBEYE (RIB) PORK CHOPS,…

Side

The cut used to make bacon comes from the side -- or belly -- of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness. Bacon is typically sold in slices. Bacon may be packaged in thin slices (about 35 strips per pound), regular slices (about 16-20 strips per pound), or thick slices (about 12-16 strips per pound). Bacon also may be available in slab form, which is one solid piece. Spareribs are another popular cut that comes from the side.

Breakfast_Sausage_Pizza_mobile_crop_480_480

Breakfast Pizza

Prep time: 10 min Cook time: 25 min

Breakfast Pizza Ingredients 6 OUNCES PORK SAUSAGE, BULK 4 SLICES BACON, THICK CUT, CUT IN…

Mom's Brunch Eggs

Prep time: 25 min Cook time: 45 min

Mom's Brunch Eggs Ingredients 2 CUPS HAM, DICED OR COOKED, CRUMBLED BACON OR SAUSAGE…

Bacon_Pesto_Mac_and_Cheese_Mobile_crop_480_480

Bacon Pesto Mac & Cheese

Prep time: 15 min Cook time: 40 min

Bacon Pesto Mac & Cheese Ingredients 1 1/2 POUNDS BACON, CUT CROSSWISE INTO 1/4-INCH STRIPS 1…

Double Pork Hash

Prep time: 10 min Cook time: 30 min

Double Pork Hash Ingredients 5 SLICES BACON, THICK-CUT 1 7 OUNCE BONELESS HAM STEAK, CUT…

Leg

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat. Hams are dry-cured by rubbing salt and spices into the meat's surface. Wet-curing involves a brine solution that contains water, salt, sugar and spices. Dry-cured hams are known as 'country-style.' Wet cured hams are most common. Wet-cured hams are most commonly available in three varieties. Ham with natural juices is a favorite for a dinner centerpiece. This type of ham has had little water added during the curing process. Its velvety texture and attractive appearance make it an idea choice for holiday meals. Ham with water added retains more water during the curing process than ham with natural juices. This type of ham is ideal for steaks, thin-slicing and shaving. Ham and water product is a common type of ham, most often found at the deli counter. This type of ham has the most water added of all the ham varieties. It is a great choice for ham that's intended to be served cold.

Schinkennudeln {Ham & Cheese Pasta}

Prep time: 10 min Cook time 15 min

Schinkennudeln {Ham & Cheese Pasta} Ingredients 1 1/2 CUPS HAM, DICED 3/4 POUND ORECCHIETTE 2 TABLESPOONS…

Sweet Southern Slow Cooker Ham

Prep time: 10 min Cook time: 480 min

Sweet Southern Slow Cooker Ham Ingredients 1 BONE-IN FULLY-COOKED HAM, ABOUT 5 1/2 POUNDS 1…

Grilled Ham Steaks With Peach Salsa

Prep time: 15 min Cook time: 10 min

Grilled Ham Steaks With Peach Salsa Ingredients 4 HAM STEAK, ABOUT 1/2-INCH THICK Peach Salsa…

Cola-Pineapple Glazed Ham

Prep time: 10 min Cook time: 200 min

Cola-Pineapple Glazed Ham Ingredients 11-12 POUND BONE-IN HAM, WITH NATURAL JUICES 2 1/2 CUPS GRAPE…

How to Cook Pork

Shoulder/Butt

Picnic Shoulder

Loin

Side

Leg

Contact Us