Shoulder
Front leg & neck
Fatty, pull-apart when slow-cooked
Pork
Hog — lean modern pork loves gentle heat
Know your cuts
Four primals on a hog: shoulder (Boston butt + picnic), loin (chops and tenderloin), belly (bacon), and leg (ham). Shoulder and belly are forgiving; loin dries out past 145°F if you treat it like beef.
Loin
Back, mid-animal
Lean chops — watch doneness
Belly
Underside
Bacon, porchetta, crackling
Leg
Hind
Ham, prosciutto, cutlets
Tips for cooking pork at home
- Modern pork is safe at 145°F with a pink center — don't cook chops to 160°F.
- Shoulder and belly are forgiving; loin and tenderloin dry out fast.
- Brine thin chops for an hour if you want extra juiciness insurance.
Choose a cut
Rubs for Pork
Sweet & smoky pork rub
Dry rub
Smoked paprika gives backyard-grill flavor without a smoker.
Classic BBQ dry rub
Dry rub
Brown sugar helps bark on the smoker or in a low oven. Pat off excess sugar if your rub burns before the meat is done.
Brown sugar & chipotle rub
Dry rub
Chipotle adds heat and smoke — start with half the chipotle if your crowd is heat-sensitive.
Carolina mustard rub
Dry rub
Tangy mustard flavor without a wet slather — pairs with vinegar-based mop sauces.
Homemade marinades for Pork
Buttermilk brine
4–24 hours
The gold standard for fried chicken tenderness.
Balsamic herb pork marinade
4–12 hours
Sweet acid tenderizes shoulder cubes for kebabs without turning mushy overnight.
Apple cider brine
4–12 hours
Fruit sweetness pairs naturally with pork — don't skip the final pat-dry for a good sear.
Velveting marinade
20–30 minutes
Makes stir-fry meat silky and tender — no deep fryer needed.
Sauces & glazes for Pork
Honey mustard glaze
Glaze
Classic on spiral ham — brush every 15 min in the final hour.
Apple cider reduction
Glaze
Fall flavors without a heavy gravy — great on pork shoulder too.
BBQ mop sauce
Glaze
Carolina-style tang cuts through rich pork fat.
Gochujang honey glaze
Glaze
Spicy-sweet sticky glaze — thin with water if it gets too thick in the pan.